Pumpkin Chocolate Chip Scones

Ready in only 35 minutes, these pumpkin chocolate chip scones top the flavors of fall with a cidery glaze. MORE + LESS -

Cheri Liefeld

September 30, 2012

Scones

1/3

cup butter, softened

1/2

cup granulated sugar

2 1/2

cups Original Bisquick™ mix

teaspoon pumpkin pie spice

cup canned pumpkin (not pumpkin pie mix)

1/2

cup semisweet chocolate chips

tablespoons whipping cream, if desired

tablespoon granulated sugar, if desired

cup powdered sugar

tablespoon apple cider

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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.