Pumpkin Scones With Dark Chocolate Drizzle

I was on a mission to learn how to make scones. My first scone recipe was my Lemon Blueberry Scone recipe, which is pretty hard to top, but these pumpkin scones are tasty. I like scones slightly crunchy on the outside, but soft and moist in the middle. These pumpkin scones with dark chocolate drizzle are exactly that. They are perfect any time of year, really, but you can’t beat pumpkin scones for breakfast in the fall.

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The key to getting scones right is freezing and then grating the butter. (I like this grater, but any grater will do). Butter has a low melting point which means you want the butter to be as cold as possible. That way it doesn’t start melting when you are working with the dough. I always have frozen butter in my freezer just in case I am in the mood to make some scones.

Pumpkin Scones With Dark Chocolate Drizzle

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 8 scones 1x

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Description

Scones are a favorite breakfast in our house.  These pumpkin scones are wonderful.  Perfect in the fall, or really any time of year.  Plus they are freezer friendly.

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Ingredients

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Scones:

• 2 3/4 cups unbleached all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 3/4 teaspoon sea salt
• 2/3 cup granulated sugar
• 3 tablespoons pure maple syrup
• 1 large egg
• 1/2 cup heaving whipping cream
• 1/2 cup plain Greek yogurt or sour cream
• 3/4 cup canned pumpkin
• 1/2 cup unsalted butter, frozen and grated

Drizzle:

• 1/2 cup dark chocolate chips, melted

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Instructions

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
2. In a medium bowl, sift together flours, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, salt, and sugar. Set aside
3. In a large bowl whisk together the maple syrup, egg, heavy cream, plain Greek yogurt and pumpkin. Set aside.
4. Grate the frozen butter into a small bowl and dump it into the bowl with the dry ingredients. Mix well.
5. Pour wet ingredients into the dry ingredients and butter mixture. Stir until mixture forms a dough. Be sure not to over mix or the scones will be tough.
6. Pour dough onto a floured surface and knead a couple times. Form into a ball and then flatten. Cut dough, with a pizza cutter, into 8 equal triangular pieces. Carefully transfer triangles onto the parchment lined cookie sheet.
7. Bake for 20 minutes.
8. When scones are done baking, transfer immediately to a wire cooling rake.
9. Melt chocolate chips. I melt mine in the microwave using the melt function. Be careful not to burn the chocolate. Once scones are cooled drizzle with dark chocolate.

Notes

Two options to freeze:

Option 1: Do not bake.  Flash freeze, on a cookie sheet lined with parchment paper, for 3 to 4 hours.  Once fully frozen transfer scones into a gallon freezer bag and place back in the freezer.  When you are ready to prepare: Take them out of the freezer, place them on a parchment lined cookie sheet and let them thaw on the counter for about 20 minutes.  Bake as directed, adding a couple of minutes if necessary.

 

Option 2:Bake as directed and let them cool completely.  Drizzle with the chocolate and then flash freeze them for 1 hour or until chocolate is set.  Transfer scones into a gallon freezer bag and place back in the freezer.  When you are ready to prepare: Let them thaw on the counter for 20 minutes then microwave for about 45 seconds.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Baked goods