In addition to this scone recipe, there will be recipes from more than 35 bloggers all week long. All including the fall favorite ingredient, pumpkin. So these don’t look like your classic or traditional scones. You probably know scones in a triangle shape. I chose to make a drop scone using a 1/4-cup scoop. Drop scones work better with soft dough.
The reason my husband never liked scones is he always thought they were dry. To be honest, some recipes can be dry but these are not. My youngest son, a foodie in his own right, declared these the best scones I’ve ever made. He thought they were a bit more cake-like. Both he and I agreed that, once they were out of the oven, they needed a glaze. They are pretty yummy warm from the oven but the glaze just adds a little something extra.
I also shared some of these scones with our pumpkin loving neighbors and they enjoyed them too. They are really much for sweets and thought the balance was great. Just the right amount of sweetness from the chocolate chips and glaze. Enjoy with coffee or tea for breakfast or take a couple to work for your mid-morning break.
Glazed Pumpkin Chocolate Chip Scones
These drop scones are full of pumpkin flavor with just a touch of sweetness.
- 1/2 cup butter, softened (I used Cabot)
- 1/2 cup brown sugar (I used Dixie Crystals)
- 1 cup canned pumpkin
- 1/2 cup half and half
- 1 large egg yolk (I used Eggland's Best)
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup miniature chocolate chips
- 3/4 cup confectioners' sugar (I used Dixie Crystals)
- 1 - 2 tablespoons half and half
Heat oven to 350°F.
Combine butter and brown sugar in bowl; beat at medium speed until creamy. Add pumpkin, 1/4 cup half & half and egg yolk; continue beating until smooth and creamy. Stir in flour, baking powder, pumpkin pie spice and salt, until combined. Stir in mini chocolate chips.
Drop rounded 1/4 cupfuls of dough evenly onto ungreased baking sheet. Bake 18 - 22 minutes or until edges are lightly browned and scones are set. Remove from baking sheet to cooling rack.
Combine powdered sugar and enough half & half in bowl for desired glazing consistency. Drizzle over warm or cooled scones.
Recipes from previous #PumpkinWeek events
Here are today’s #PumpkinWeek recipes:
Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking
Baked Goods & Desserts:
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek sponsors are helping us give away some great prizes. Thank you so much, sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Disclaimer: Thank you #PumpkinWeek sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.