Chocolate Chip Pumpkin Scones are one of those delicious treats I eat a few times a year, but I have never made it at home. When Kemp’s sent me their newest Pumpkin Spice Nog drink and challenged me to come up with a recipe using their product, I thought this would be a fun one to try. One thing to note, if you do not like eggnog, that’s okay. This is more like heavy whipping cream and works as a great substitute for milk when you want to add a pumpkin spice flavor.
I’ve shared my Chocolate Chip Pumpkin Scone recipe using their Pumpkin Spice Nog drink below and here’s a link to my Pumpkin Spice Crepes recipes using their nog drink.
Ingredients
- 2 cups all-purpose flour, and more for work surface
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/2 cup butter, frozen
- 3/4 cup Kemp’s Pumpkin Spice Nog
- 1 large egg
- 6 oz semi-sweet or dark chocolate chips
- 1 and 1/2 teaspoons pure vanilla extract
- 1cup powdered sugar
- ½ teaspoon vanilla
- ¾ cup Pumpkin Spice Nog (Kemp’s is available at most stores, but if you cannot find it, I’ve linked a few options.)
Recipe
Preheat oven to 400°F.
Mix flour, sugar, salt, baking powder, cloves, nutmeg, and cinnamon together in a large bowl. Add. chocolate chips. Grate the frozen butter using a cheese grater. Add it to the flour mixture and combine with two forks, or your fingers, until the mixture comes together into a crumbly mixture.
Mix Kemp’s Pumpkin Spice Nog, egg, and vanilla extract together in a small bowl. Add to dry ingredients. Mix until you have a moist ball.
To shape scones, place dough ball onto the floured surface. Flatten dough and shape into a round ball. Add more flour if the dough is too sticky to handle, and continue to add more flour as necessary. If dough becomes too dry as you handle, add an additional tablespoon or two of pumpkin spice nog. Form into a disc. Once formed, use a pizza cutter or sharp knife and cut it into 10-12 wedges.
Place scones on a lined baking sheet, approximately 2-3 inches apart, and refrigerate for 15 minutes.
Bake for 18-25 minutes or until golden brown. Remove from the oven, cool for 5 minutes, and drizzle pumpkin spice glaze over scones.
Pumpkin Spice Scone Glaze
Mix powdered sugar, vanilla, and pumpkin spice nog together. Glaze should be on the thinner side. Add more pumpkin spice nog as needed.
Pumpkin Spice Nog Product Options
Baking Supplies Needed
I’ll be sharing my crepe recipe soon, but in the meantime, if you are looking for a savory side dish that is perfect for cooler temps, linking one of my favorites here.
