Pumpkin scones are one of the special perks of fall, am I right? Add a little bit of spice and throw in some chocolate, and you’ve got a dream on a plate, right?
Pumpkin spice is one of those fall flavors that everyone seems to enjoy–after all, a certain coffee chain has seemed to build an empire on pumpkin spice drinks that are sickeningly sweet and don’t even taste like pumpkin. (Is my bias showing?) Well, these ones aren’t huge on the pumpkin spice, but they do have just a hint of clove to complement the chocolate and pumpkin.
To be honest, I don’t like super-sweet scones. I like them just sweet enough to enjoy, but not sweet enough to murder my tastebuds. I also don’t like them greasy or super dry and brick-like. I like mine perfectly decadent. (Well, who doesn’t?)
My idea of a perfect scone is soft and light, flakey, slightly sweetened and chocked full of great flavor. None of this bland, coffee-store, overly sweetened, icing on the top, hard as a brick
Anyway, I digress. What I have come up with is (I hope) a much better pumpkin chocolate scone than you’ll find in a coffee store. I opted (for time’s sake) to make these into drop scones, so they don’t resemble the classic scone shape, but, trust me, they’re all scone inside. 😉
P.S. For a printable, serving-size adjustable recipe, scroll down to the bottom of this blog post.
Yield: ~ 16 medium scones*
2.5 Cups all purpose flour
1 Cup pumpkin puree (plain)
4 Tbsp unsalted butter
6 Tbsp brown sugar (packed)
1 Cup chocolate chips
1 Tbsp baking powder
3/4 tsp salt
1 egg, whisked lightly
.5 Cup heavy cream
1 tsp ground clove
1. Preheat the oven to 450ºF. Combine flour, sugar, baking powder, salt, and clove in a large bowl. Whisk to mix.
2. In a separate bowl, whisk eggs lightly, then add pumpkin puree and 1/2 cup heavy cream. Set aside.
3. To the dry ingredients, add the butter and work in with a pastry blender until the mixture resembles coarse sand.
4. To the dry ingredients and butter, add the chocolate chips and give a stir to mix.
5. Add the pumpkin, egg, and cream mixture to the dry mixture and give a few stirs to mix.
6. Add additional cream as necessary until the scones just come together. If they are a little wet, that’s okay.
7. Using a 1/4-cup cookie scoop or large spoon, dollop dough onto a baking mat about 2-3 inches apart on a parchment-lined baking sheet.
8. (optional) Freeze for 30 minutes.
9. Bake at 450ºF for about 15 minutes if thawed. If frozen, extend baking time until the scones are browning on the edges and a cake tester or toothpick comes out clean.
10. Allow to rest on the sheet for a few minutes, then transfer to a cooling rack to cool.
Enjoy warm or cool!
*Some people may not want 16 scones hanging around, begging to be eaten. Rest assured that scones freeze quite nicely. In fact, they freeze best before you bake them, so make them through to step 8, and then only bake the ones that you wish to eat in the next few days. Then whenever you want fresh scones, take one out of the freezer, preheat the oven and pop the frozen (or partially frozen) scone into the oven on a parchment lined sheet. You will have to extend the baking time depending on how frozen your scones are, but they often times cook up even better when ice cold or frozen! Simply add an extra 5 minutes on the cooking time to start, then keep an eye on them and take them out when they begin to brown.
P.S. if you end up baking all 16 and immediately regret your decision, allow the extras to cool and then place in a ZipLock bag and freeze. To reheat, preheat your oven to 350F and put in a scone or two in until they are warm through, checking frequently.