Pumpkin Chocolate Toffee Scones

October 18, 2019
Created by Harmons
40 minutes
Serves 12
  • 2 3/4 cups unbleached all-purpose flour
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 2/3 cup canned pumpkin
  • 2 eggs
  • 1 cup semisweet chocolate chips
  • 2/3 cup toffee bits

Preheat oven to 400°. Line a rimmed baking sheet with a silicone mat or parchment paper.

In a large bowl, combine flour, sugar, baking powder, salt, and pumpkin pie spice. Using a grater, grate butter into flour and stir to combine.

In a small bowl, combine pumpkin and eggs. Add to dry ingredients and stir to combine. Add chocolate chips and stir to combine.

Pour dough onto silpat mat and flatten into circle ¾”- 1” thick. Sprinkle toffee bits over circle. Using a bench scraper or dinner knife, cut round into 6 wedges. Using a spatula, pull wedges away from center to separate them by ½”.

Bake in oven until golden and puffed and a toothpick inserted into center of each wedge comes out clean, 20-23 minutes.