Pumpkin Gingersnap Scones
Pumpkin, Ginger Snap Cookies and Cinnamon CHIPS…the epitome of fall flavors. Now I know what you’re thinking…where can I buy cinnamon chips? Well I would love to tell you but quite honestly these little gems have been an elusive ingredient. When I can’t find what I want, I make it. After a little research I found a DIY tutorial on how to make your own cinnamon chips via Pinterest. Check out the recipe on my “Food Inspiration” board.
What I love about cinnamon chips is they create mini flavor pockets of cinnamon in any baked good you create. Some of my favorites include muffins, coffee cake and most recently scones!
Cinnamon Chips and Ginger Snap Cookies are enveloped in a buttery pumpkin scone dough and baked till golden brown. The perfect snack to soak up all that is right about autumn! Pair it with a cup of coffee (or tea if you prefer) and it’s time to melt away for a little me time…if that sort of thing exists for you these days…
Let me help get you there…let’s bake!
Prep your “cold” ingredients- grate the butter, mix together pumpkin puree and milk, finally combine some crumbled ginger snap cookies with the elusive cinnamon chips. Don’t forget, these cold wet ingredients equal a lighter flaky treat.
Sift together your dry ingredients in a large bowl including the familiar spices of fall- cinnamon and ginger. We are also going to include some maple sugar. Maple sugar is a special ingredient. It’s a little lighter than brown sugar but will add that perfect maple flavor to run throughout the scone. You can usually find maple sugar at specialty markets…if you cannot find Maple Sugar all is not lost, go ahead and use light brown sugar the scones will still taste delicious.
Toss your butter into your dry ingredients then stir in the pumpkin puree mixture. Fold until the dough begins to come together. Roll out onto a lightly floured surface and knead the dough til it forms a ragged ball.
Now it’s time to roll out the dough. We will use the same technique as we used on the Blueberry Green Tea Scones and the Apple Cheddar Scones. Refer to the step by step tutorial here. We are going to pick right back up after we’ve chilled our dough. Roll it out to a 12×12” square…
Take your cinnamon chip and crumbled ginger snap cookies and scatter them evenly across the surface of the dough. Everything is right with the world in this very moment. Tightly roll the dough into a log and press down to a 12×4” rectangle, slice into rectangles then triangles, paint each with some melted butter and dust the tops with turbinado sugar. Bake in the oven till golden brown and before you know it these little lovelies are finished. Beautiful, just beautiful!
I love how the cinnamon chips ooze out of the buttery scones while they bake. It just adds that extra hint of decadence to a fairly simple snack…and YOU made that decadence with your own two hands!
High five! You are awesome…and YOU totally deserve this!!
- 1 stick of unsalted butter frozen whole
- ½ cup cinnamon chips
- ½ ginger snap cookies, crumbled
- ¾ cup whole milk
- ½ cup pumpkin puree
- 1 tsp ground cinnamon
- 1tsp ground ginger
- 2 ¼ cups all purpose flour plus more for dusting
- ½ cup maple sugar** (Brown sugar will work well too)
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp salt
- ¼ cup turbinado sugar for sprinkling
- 2 tbs of unsalted butter melted
- Adjust your oven rack to the center and preheat to 425 degrees. While preheating, take your stick of frozen butter and grate through the large holes of a box grater. A food processer works great for this…if you have one. Once the butter is grated place in a bowl and back in the freezer when ready to use. Toss together the cinnamon chips and crumbled ginger snap cookies. Place mixture in the freezer.
- Next, you will combine in a medium bowl the milk as well as the pumpkin puree. Once it is combined place bowl in the refrigerator until ready to use. In another medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger and maple sugar.
- Add your butter to the dry ingredients. Toss with your hands until the butter is thoroughly covered. Next, add your pumpkin puree mixture to the dry mix. Using a spatula fold the ingredients til it begins to combine to form a crumbly dough. Once a dough begins to form, pour dough onto a well floured work surface. Knead the dough 6-8 times till it all comes together in a ragged ball. Roll the dough to a 12 inch square.
- Next take the ends of the dough and fold it into thirds, like a business letter. Then fold the short ends into the center to form a 4 inch square. Place the dough square on a well floured plate and place in the freezer for about 5 minutes.
- Return the dough to the floured surface and roll it back into a 12 inch square. Now it’s time to take the ginger snap mixture and sprinkle it evenly over the surface of the dough. Then press down to embed the mix gently into the dough itself. Once they’re placed, take one end of the dough and begin to roll into a tight log. Position the log with the seam side down and pat the dough into a 12in by 4in rectangle.
- Cut the dough into four equal rectangles and slice each rectangle into a triangle. Place on the baking sheet with parchment paper. Paint your melted butter on top of the prepped scones and sprinkle the turbinado sugar on top of each one. Place the baking sheet in your oven and bake for about 18-20 minutes or until golden brown. Transfer to a wire rack and let cool for at least 10 minutes before serving.
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