Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones

Blogger Cheri Liefeld of Adventures in the Kitchen bakes cider-glazed pumpkin scones that are perfect for fall.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

8

scones

Scones
1/3
cup butter, softened
1/2
cup granulated sugar
2 1/2
cups Original Bisquick® mix
1
teaspoon pumpkin pie spice
1
cup canned pumpkin (not pumpkin pie mix)
1/2
cup semisweet chocolate chips
2
tablespoons whipping cream, if desired
1
tablespoon granulated sugar, if desired
Glaze
1
cup powdered sugar
1
tablespoon apple cider
  1. Heat oven to 425°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
  2. In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on low speed, or mix with spoon. Add Bisquick mix, pumpkin pie spice and pumpkin; beat until combined. Stir in chocolate chips.
  3. On surface sprinkled with Bisquick mix, shape dough into 1- to 1-1/2-inch-thick round. Cut into 8 wedges; place on cookie sheet. Brush with whipping cream; sprinkle evenly with 1 tablespoon granulated sugar.
  4. Bake 20 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  5. In small bowl, mix powdered sugar and apple cider until smooth. Using fork, drizzle glaze over scones. Serve warm.
Makes 8 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To reduce calories in this recipe, use Bisquick Heart Smart® mix.
Like raisins? Add those instead of chocolate chips, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.