Dark Chocolate Pumpkin Scones
These chocolate pumpkin scones are the perfect fall season treat, with lots of spiced pumpkin flavor and chunks of chocolate in every bite.
- Prep time
- 45 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 3/4 cups flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup cold butter ((1 stick))
- 1/2-1 cup chopped dark chocolate ((depending on your chocolate-level tolerance))
- 1 cup pumpkin puree
- 2 medium eggs
- 1 teaspoon vanilla
- 1/3 cup yogurt
- 3 tablespoons milk
- 1/4 cup pumpkin seeds
- 2 tablespoons cinnamon sugar
Instructions
- 1
Combine flour, sugar, baking powder, salt and spices in a large mixing bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Stir in the chocolate.
- 2
In a small bowl, whisk together the pumpkin, eggs, vanilla, and yogurt. Fold carefully into the dry mix without overworking the dough.
- 3
Take out a baking sheet and line with parchment paper. Divide the dough into 2 equal pieces and shape them into flat, round disks, about 6 inches in diameter. Brush them with milk and sprinkle with pumpkin seeds and cinnamon sugar. Cut each circle into 6 wedges and pull them apart, so they’re about ¾ inch away from each other. Put the scones in the freezer for 45 minutes.
- 4
Preheat the oven to 425 degrees. Bake for 20-25 minutes, or until golden brown.