CHOCOLATE CHIP SCONES PIONEER WOMAN RECIPES

Steps:

• Preheat oven to 425ºF. Line a cookie sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In another bowl, whisk pumpkin, eggs, and milk together.Grate frozen butter on the large holes of a box grater. (I like to do this with a sheet of waxed paper underneath.) Add grated butter to the flour mixture and toss gently. Toss in chocolate chips.Fold in pumpkin mixture until a dough forms. (Don’t overwork the dough here. It’s ok if a little of the flour still shows.) Divide dough in half and dump out on a flour-coated surface. Knead a couple of times if needed, and form each half into a 6-inch circle. Place the circles onto the prepared cookie sheet. Use a bench scraper to divide each circle into 6 triangles. Gently move the triangles out just a bit, so each one has a little bit of space.Bake for 22 minutes, or until done. Remove to a wire rack to cool. Make the glaze. Beat the powdered sugar, milk, and cinnamon together until smooth. Spoon over warm or room temperature scones.

Steps:

• Preheat oven to 375 degrees.In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in flax seed if desired.Stir in chocolate chips.Drop balls of dough on a cookie sheet and bake for 11 to 13 minutes. Remove from cookie sheet and eat warm.Die from guilty pleasure.