pumpkin scones with chocolate chips

  

I swear I haven't just been eating pumpkin foods this whole time. I was pretty much over it, honest. But then I saw this recipe over at said she said he and it looked so delicious and warm- like a hug for my stomach. And so I made it and I have no regrets. Neither do my roommates, who also loved them.

Pumpkin Scones with Chocolate Chips 

2 3/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice

1/2 cup unsalted butter, cold
1 cup chocolate chips
2/3 cup canned pumpkin
2 large eggs
milk, for brushing on dough

coarse sugar, for sprinklin 

1. Mix the dry ingredients in a large mixing bowl.
2. Add butter (very cold and cut into pats) to dry ingredients. Work butter into mixture until crumbly. It's okay for some larger chunks of butter to remain unincorporated.

3. Add chocolate chips and stir to combine.
4. Mix pumpkin and eggs in a separate bowl. Then add mixture to other ingredients.
5. Mix to form a uniform dough. Be careful not to over-mix as the more you handle the dough, the tougher the scones will be.
6. Line baking sheet with parchment paper and sprinkle a bit of flour on top of the paper.
7. Divide the dough in half and round each half into about a 6" circle (3/4" thick).
8. Brush each circle with milk and sprinkle with coarse sugar.
9. Slice each circle into 6 wedges and carefully pull the wedges away from the center to separate them just a bit.
10. Place pan of scones in freezer for 30 minutes, uncovered.
11. Preheat the oven to 425 degrees, while the scones are chilling.
12. Bake for 22 to 25 minutes.