2 1/2 c all purpose flour 1 c rolled oats 1/3 c packed brown sugar 1 T + 1 t baking powder 1/2 t baking soda 1/2 t salt 1/2 t pumpkin pie spice 1/2 c butter, cold and cubed 1 egg, lightly beaten 1/4 c Pumpkin Spice Liqueur 1/4 c milk 1/3 c canned pumpkin 1/2 c mini chocolate chips
Drizzle with Cream Cheese Frosting.
Cream Cheese Frosting
1/4 c butter, (1/2 stick) room temperature 1-8 oz pkg cream cheese, room temperature 1t vanilla extract 1-16 oz pkg powdered sugar 2 T milk, if needed
Cream together butter and cream cheese. Add vanilla extract and powdered sugar. Beat until creamy. Add milk if needed. Frost scones. Note: I used Hiram Walker Pumpkin Spice Liqueur.
Preheat oven to 425 degrees. Line baking sheet with parchment paper. In large bowl combine flour, oats, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Cut in butter until mixture resembles coarse crumbs
Mix together, lightly beaten egg, Pumpkin Spice Liqueur, milk, and pumpkin. Stir into flour mixture until moistened.
Stir in choc chips. Turn dough onto well floured surface; knead 5-10 times. Add 2 T more canned pumpkin if needed.
Pat dough into a 10 inch circle. Cut dough into 10 wedges. Place wedges on prepared baking sheet.
Bake scones for 12-15 mins, or until golden brown, Remove from baking sheet and cool on wire rack.