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.
Ingredients
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
Instructions
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Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
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In a medium bowl, sift together flours, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, salt, and sugar. Set aside
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In a large bowl whisk together the maple syrup, egg, heavy cream, plain Greek yogurt and pumpkin. Set aside.
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Grate the frozen butter into a small bowl and dump it into the bowl with the dry ingredients. Mix well.
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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.
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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.
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Bake for 20 minutes.
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When scones are done baking, transfer immediately to a wire cooling rake.
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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