Pumpkin Scones with Chocolate Drizzle
These Pumpkin Scones are soft, warmly spiced, and filled with little pockets of milk chocolate. Pumpkin, cinnamon, nutmeg, and dark brown sugar give them plenty of cozy fall flavor, while a quick chocolate drizzle adds a sweet finishing touch.
Equipment
- Large mixing bowl
- Pastry blender
- Baking sheet
- Parchment paper
- Small saucepan or skillet
- Sharp Knife
Ingredients
Pumpkin Scones
- 2 cups all-purpose flour
- 3 tablespoons packed dark brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup cold unsalted butter cut into small pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 large egg beaten
- ½ cup whole milk
- ¾ cup pumpkin puree
- ½ cup milk chocolate chips
Chocolate Drizzle
- ½ cup milk or semisweet chocolate chips
- 1-2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk flour, brown sugar, baking powder, and salt. Cut in the cold butter.
- Mix until the mixture resembles coarse crumbs.
- Stir in cinnamon and nutmeg. Add the egg, milk, and pumpkin and mix just until a soft dough forms.
- Transfer to a lightly floured surface. Knead gently 10–12 times, incorporating the chocolate chips as you knead.
- Shape the dough into a ½-inch-thick circle on the prepared baking sheet. Cut into 8 wedges with a sharp knife, leaving them in place.
- Bake for 15–20 minutes, until the scones are lightly golden and a toothpick inserted into the thickest part comes out clean. Cool.
- For the drizzle, gently melt chocolate chips with 1 tablespoon cream over medium-low heat, stirring constantly. Add more cream, 1 teaspoon at a time, until smooth and drizzleable.
- Drizzle the chocolate over the cooled scones and let it set briefly before serving.
Notes
- Keep the butter cold: Cold butter helps create a tender, flaky texture.
- Don't overwork the dough: Knead only enough to bring everything together.
- Chocolate: Milk chocolate gives a sweeter finish, while semisweet chocolate provides more contrast.
- Pumpkin: Use plain pumpkin puree, not pumpkin pie filling.