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.
You can eat these all on their own, or to be extra decadent, you can top them with clotted cream!
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
- 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
Preheat oven to 400 F.
Whisk together flour, sugar, baking powder, and salt in a medium-sized mixing bowl.
Cut butter into small pieces and mix into dry ingredients. Mix until butter looks pea-sized.
In a separate bowl, mix eggs, heavy whipping cream, and vanilla.
Slowly mix the wet mixture into the dry mixture until just combined - it will be lumpy.
Use your hands to gently fold in the pumpkin pie spice chips.
Divide batter evenly between each section of a scone pan.
Bake for 20 minutes or until the tops are slightly browned.
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.