Scones Studded with Pumpkin Pie Spice Chips
I took a classic scone recipe and added a fun fall twist.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 scones
- 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.
Calories: 388kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 212mg | Potassium: 216mg | Sugar: 11g | Vitamin A: 820IU | Calcium: 91mg | Iron: 1.8mg