Easy One Bowl Cinnamon Chip Pumpkin Scones
September is here and it’s time to start baking with pumpkin. It’s one of my favor dessert flavors and excited that my kitchen helper enjoys it too. Actually, my kitchen helper’s favorite ingredient is cinnamon and when I received a bag of cinnamon chips as a gift, yes that’s my idea of a gift, I knew we had many cinnamon recipes in our future. (Enjoy the three other Cinnamon Chip inspired recipes at the bottom on this post.) These easy one bowl Cinnamon Chip Pumpkin Scones were a huge hit in my house and I know they will be too for your family.
During this recipe your kitchen helper will be able to work on their fine motor skills in multiple ways. First pouring the ingredients into the bowl, then using a pastry cutter to work in the butter, mixing all the remaining ingredients and cutting the dough with a bench knife to create perfect size scones. They only need to wait 12-15 minutes until they are completely baked and ready to cool slightly. Enjoy as an after school snack or early morning treat.
So tell me, what is your favorite pumpkin flavored or cinnamon chip dessert? Leave a comment below.
Recipe Adapted From: Amys Healthy Baking
Need More Cinnamon Chip Recipe Inspiration? Try one of these!
Ingredients
- 1 1/2 Cup (180g) - Whole Wheat Flour
- 1 1/2 Teaspoon - Baking Powder
- 1/4 Cup - Cinnamon Chips
- 1/4 Teaspoon - Salt
- 2 Tablespoons - Unsalted butter, chilled
- 1/2 Cup - Pumpkin Puree
- 8 1/8 - Teaspoons - Maple Syrup
- 1/4 Cup - Milk
Method
- Preheat oven to 425° F and place a silicone mat onto a baking sheet (I used a 1/4 baking sheet)
- In a large bowl whisk together the flour, baking powder and salt. Use a pastry cutter and cut in the cold butter until the mixture resembles fine crumbles.
- Add the pumpkin, maple syrup and 10 teaspoons of milk until incorporated.
- Mix in the cinnamon chips until dough comes together.
- Transfer the dough ball onto the baking sheet. Gently pat down (1" thick) and form a circle with the dough. (review image above)
- Use a bench knife and cut into 8 small scones or 6 larger scones. Separate the triangles slightly, but not too much. Keeping them close will help them rise into a perfect scone shape.
- Bake 425° for 12-14 minutes, until slightly brown on top. Allow to cool slightly before transferring to a cooling rack.
Nicole Bedard
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 7 year old and enjoying a good cup of coffee.
