I pulled out a sweatshirt this weekend, which means fall is officially here — a little bittersweet, but also a relief. I love autumn: the florals, the design, the cozy decor, and especially the seasonal recipes and cocktails. To celebrate the change in season, I made a pumpkin recipe. After all, who doesn’t look forward to pumpkin-flavored treats this time of year?
When I think of pumpkin baking I’m transported back to high school, dancing in my parents’ kitchen to the newest Taylor Swift album (her releases always seemed to arrive in the fall). Those days were — and still are — some of my favorite memories. I’ll admit I still dance while baking now, just in a different kitchen.
I’d love to hear what you want to see on The Whisking Kitchen this fall. Is there a pie you’ve been longing for or a cookie you miss from a coffee shop? Tell me — I really enjoy hearing your ideas. The Whisking Kitchen is also getting a little facelift. One of my goals this year was to introduce bolder color to the site, and that will be the first step in the redesign.
When I first started blogging I used a mostly black-and-white palette because I worried color would clash with photos. I was wrong — color can enhance the images and the overall feel. If you’ve read this far about the site refresh, thank you. Now enjoy these pumpkin scones — they’re wonderful with a steaming cup of coffee in the morning.
PUMPKIN
CHOCOLATE CHIP
SCONES
Ingredients:
2 3/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1/2 cup cold butter, cubed
3/4 cup pumpkin puree
2 large eggs
1/3 cup brown sugar
1 1/2 cups mini chocolate chips, plus 1 cup extra for melting and drizzling
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
In a large bowl, whisk together the dry ingredients: flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Add the chilled butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse sand with pea-sized bits of butter remaining.
In a separate bowl, whisk together the pumpkin puree, eggs, and brown sugar until smooth. Fold the wet ingredients into the dry mixture just until combined, then gently fold in 1 1/2 cups of mini chocolate chips. Avoid overworking the dough.
Turn the dough out onto a lightly floured surface and shape it into an 8-inch round disk. Cut the disk into 8 triangular wedges and place the wedges on the prepared baking sheet. Chill the scones in the refrigerator for 30 minutes before baking.
Bake the scones for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden. Let the scones cool slightly on a rack.
To finish, melt 1 cup of chocolate chips in the microwave in short 20–30 second bursts, stirring between each interval until smooth. Transfer the melted chocolate to a small piping bag or a resealable plastic bag and snip off the corner. Drizzle the chocolate over the warm scones and serve.
like this? you’ll love these!