Fall’s Best Scone Recipe – Scones Studded with Pumpkin Pie Spice Chips | Cupcake Project

Fall’s Best Scone Recipe – Scones Studded with Pumpkin Pie Spice Chips

Scones Studded with Pumpkin Pie Spice Chi

Last week, I took a Facebook poll asking whether you preferred scones or cookies.  I thought the odds were in the cookies’ favor.  Surprisingly, that wasn’t the case.  More than half of you told me you wanted scones!  I aim to please (except when I’m making things like Cupcakewurst), so I present you with my new favorite scones for Fall.

This scone recipe is based off a five star Ina Garten cranberry orange scone recipe (so you know it’s going to be good), but I’ve removed the cranberry and orange and instead added a touch of vanilla and homemade pumpkin pie spice chips.  I’ve also changed the scones’ preparation.  Instead of going rogue and forming the dough on a baking sheet as Ina Garten does, I made mine in a scone pan.  (I know.  I know.   A scone pan is one more specialty pan to clutter your shelves.  You don’t need to use one, but owning a scone pan makes it so simple to achieve perfect looking scones – and it can do double-duty as a cornbread pan.)

How to Make Scones with Pumpkin Pie Spice Chips

As stated above, this scone recipe is slightly adapted from Ina Garten’s recipe.  Here is my version:

Scones Studded with Pumpkin Pie Spice Chips

Yield: 8 scones

Scones Studded with Pumpkin Pie Spice Chips

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter, cold
  • 2 extra large eggs
  • 1/2 cup heavy whipping cream, cold
  • 1/2 teaspoon vanilla extract
  • 1/2 cup homemade pumpkin pie spice chips (you could also use store-bought cinnamon chips)

Instructions

  1. Preheat oven to 400 F.
  2. Whisk together flour, sugar, baking powder, and salt in a medium-sized mixing bowl.
  3. Cut butter into small pieces and mix into dry ingredients. Mix until butter looks pea-sized.
  4. In a separate bowl, mix eggs, heavy whipping cream, and vanilla.
  5. Slowly mix the wet mixture into the dry mixture until just combined - it will be lumpy.
  6. Use your hands to gently fold in the pumpkin pie spice chips.
  7. Divide batter evenly between each section of a scone pan.
  8. Bake for 20 minutes or until the tops are slightly browned.
http://www.cupcakeproject.com/2012/09/falls-best-scone-recipe-scones-studded.html

Scone Cupcakes from the Archives

Back in 2009, I baked Ina Garten’s scone recipe in cupcake form and in little tea cups.  Have a look!  If you prefer, you could bake these pumpkin pie spice chip scones as cupcakes as well following the guidelines found in that post.

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6 Responses to Fall’s Best Scone Recipe – Scones Studded with Pumpkin Pie Spice Chips

  1. Lori September 25, 2012 at 5:13 pm #

    This scone recipe sounds amazing and the photography is a complete invitation to try it. Looks scrumptious!

  2. Michelle September 25, 2012 at 9:35 pm #

    I had no idea there was such a thing as a scone pan, but now I need to find room in my kitchen for one!

  3. Elizabeth September 26, 2012 at 12:35 pm #

    Delicious sounding and looking. I have that scone pan. I love cranberry orange scones. I do have half a bag of cinnamon chips…will try with those.

    Best motel we ever stayed at on a vacation was in Williamsburg BECAUSE they had fresh scones and coffee every morning.

  4. The Velvet Moon Baker September 27, 2012 at 12:16 pm #

    Sounds gorgeous! i’ve yet to actually bake with pumpkin but i may just have to give this one a go :D x

    • Stef September 27, 2012 at 12:33 pm #

      There’s no pumpkin in this recipe. :)

  5. jennyfer black September 27, 2012 at 5:41 pm #

    Yum! Pumpkin pies suits autumn and the coming Halloween. Can’t wait for my mom to make some of these. Thanks for sharing.
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