IE 11 is not supported. For an optimal experience visit our site on another browser.

Chocolate chip scones with cinnamon-toasted pumpkin seeds



  • 6 tablespoon chilled unsalted butter, cut into 1/4-inch pieces, plus more for the pan
  • 2 cup unbleached all-purpose flour plus more for pan and rolling
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup toasted cinnamon sugar pumpkin seeds
  • 3/4 cup chilled buttermilk plus extra for brushing scones
  • 1 cup large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon plus 1 teaspoon demerara sugar
  • Preparation

    Baking Directions:

    Preheat oven to 400 degrees Fahrenheit.

    Grease a baking sheet with butter and dust with flour, shaking off excess.

    In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda and salt.

    Add butter; rub in with fingertips until mixture resembles coarse meal.

    Mix in chocolate chips and cinnamon-sugar roasted pumpkin seeds.

    In a medium bowl, stir together 3/4 cup buttermilk, egg yolk and vanilla; whisk to combine.

    Add buttermilk mixture to dry ingredients; stir until combined — the dough will be sticky.

    Using floured hands, turn out dough onto a floured work surface, form into a 7- to 8-inch round, and cut into eight wedges.

    Use a small spatula or the side of your knife to transfer wedges to prepared baking sheet, spacing 1 inch apart.

    It's OK if wedges aren't perfectly shaped.

    Brush scones lightly with buttermilk and sprinkle with Demerara sugar.

    Bake until scones are golden and a tester inserted into the center comes out clean, which takes about 20 minutes.

    Serve warm or at room temperature.