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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.