Chocolate Chip Pumpkin Scones

1 large egg, beaten

1 teaspoon milk or water

For the cinnamon sugar topping:

1/2 teaspoon cinnamon

2 tablespoons granulated sugar

2 1/2 cups all-purpose flour

3/4 cup mini-chocolate chips

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1/3 cup granulated sugar

1 teaspoon pumpkin pie spice

1 stick (4 ounces) unsalted butter, VERY cold and either grated or cut into tiny pieces

1 large egg, beaten

1/2 cup pumpkin puree

3 tablespoons milk (I used almond milk but any variety will work)

In a small bowl beat together the egg and water; set aside until needed.
For the cinnamon sugar topping:
In a small bowl combine the cinnamon and granulated sugar; set aside until needed.

Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!

This Article And Recipe Adapted From This Site