Good morning! Now, before I get to the Pumpkin Dark Chocolate Chunk Scones, does everyone know what day it is? Yes, it IS Friday the 13th, but that’s not what I’m talking about. It’s Britter’s Bakery’s first anniversary! Yep, one year ago today the blog launched and I shared with you this recipe for “Desserted” Island Fruit Pie (still one of the tastiest creations if I do say so myself). Thank you, everyone, who has been following along over the past year, supporting my baking habit and even placing orders! I really enjoy spending my time baking up a storm. Anywho, just wanted to give myself a little shout-out, now back to your regularly scheduled programming.
Now that fall has officially set in, I’ve been in the mood for a little pumpkin-inspired baking. I had never really made scones before, but seeing as how you really can’t go wrong with a breakfast-y baked good (muffins, coffee cake, sweet rolls, mmm) I thought this would be a great option for all you pumpkin lovers out there. Plus, I love how grab-and-go friendly they are.
After a couple attempts at the perfect pumpkin scone, I opted for a pumpkin purée and dark chocolate version – Pumpkin Dark Chocolate Chunk Scones! These babies will make your kitchen smell like fall while they bake and are most excellent when paired with a mug of coffee. So #basic, so #blessed.
The outside is nice and crunchy due to the high baking temperature. Meanwhile, the inside is soft and fluffy, thanks to the buttermilk and pumpkin purée.
They’re quite easy to make, you just have to be willing to get your hands dirty when handling the dough. BONUS: Leftover scones reheat nicely in the toaster oven, too! Adapted from King Arthur Flour’s basic scone recipe, here is the recipe for Pumpkin Dark Chocolate Chunk Scones:
| Prep Time | 30 minutes |
| Cook Time | 20 - 22 minutes |
| Servings |
12 scones
|
- 3 cups all-purpose flour
- ⅓ cup + 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- ½ cup unsalted butter cold
- 1 cup dark chocolate chunks
- 2 eggs large
- ¾ cup pumpkin purée
- ⅓ cup buttermilk
- 1 tablespoon milk
- 1 tablespoon sanding sugar
Ingredients
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|
- Line a baking sheet with parchment paper. Set aside. Preheat oven to 425° F.
- In a large bowl, whisk together dry ingredients (flour, sugar, baking powder, pumpkin pie spice and salt).
- Cut the cold butter into small pieces and add to your bowl of dry ingredients. Using a pastry cutter, cut in butter pieces until no more large butter chunks remain. I try to mix until the butter chunks are no larger than the size of a raisin. Stir in dark chocolate chunks.
- In a small bowl, whisk together the eggs, pumpkin purée, and buttermilk. Add the wet ingredients to the flour mixture and hand mix with a spatula until dough forms. The dough will be thick and on the dry side.
- Pick up dough with floured hands and divide into two disks, about 6" in diameter each and about 1" thick. Turn each disk onto a floured surface and continue to shape with your hands. Using a milk wash, brush milk over the top of each disk. Sprinkle tops generously with sanding sugar and cut each disk into six triangles, like you would cut a pie.
- Place the scones on the parchment-lined baking sheet about an inch and a half apart. Bake at 425° F for 20 - 22 minutes until outside edges turn golden brown. Let cool 5 minutes and enjoy!
- If you do not have pumpkin pie spice on hand, use 1 ½ teaspoons of cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger and ⅛ teaspoon cloves.
- If the dough is too dry for all the flour mixture to form a dough, add additional buttermilk, one teaspoon at a time until JUST enough for all the ingredients to stick together. You don't want the dough to be too wet, otherwise, it gets too sticky to handle and shape. The drier the better.
- Scones may be kept in a loosely covered container for up to 3 days.
I’ve gotta say, making these may have created a bit of a scone obsession in me. I also made vanilla bean raspberry almond scones in one of my previous experiments. What are your favorite scone flavor combos? I’m open to suggestions on what to try next!
With sprinkles on top,
