Pumpkin Dark Chocolate Chunk Scones

Britter's Bakery 1st Anniversary graphic

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.

Pumpkin Dark Chocolate Chunk Scones

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.

Pumpkin Dark Chocolate Chunk SconesPumpkin Dark Chocolate Chunk SconesThe 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.

Pumpkin Dark Chocolate Chunk Scones

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:

Print Recipe
Pumpkin Dark Chocolate Chunk Scones
These crunchy on the outside and fluffy on the inside fall-inspired pumpkin scones offer a nice sweet finish with dark chocolate chunks in every bite.
Pumpkin Dark Chocolate Chunk Scones
Prep Time 30 minutes
Cook Time 20 - 22 minutes
Servings
12 scones
Ingredients
  • 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
  • cup buttermilk
  • 1 tablespoon milk
  • 1 tablespoon sanding sugar
Prep Time 30 minutes
Cook Time 20 - 22 minutes
Servings
12 scones
Ingredients
  • 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
  • cup buttermilk
  • 1 tablespoon milk
  • 1 tablespoon sanding sugar
Pumpkin Dark Chocolate Chunk Scones
Instructions
  1. Line a baking sheet with parchment paper. Set aside. Preheat oven to 425° F.
  2. In a large bowl, whisk together dry ingredients (flour, sugar, baking powder, pumpkin pie spice and salt).
  3. 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.
  4. 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.
  5. 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.
    Pumpkin Dark Chocolate Chunk Scones - floured discs
  6. 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!
Recipe Notes
  • 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.

Pumpkin Dark Chocolate Chunk Scones

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,
Love, Britt

Continue Reading

Chocolate Chip Banana Bread

Hello, there! Today I wanted to share one of my baking classics – my family banana bread recipe. This recipe is an oldie but goodie handed down from my Granny (my great-grandma). This recipe has to be one of my biggest crowd pleasers and is easily the one baked good most often requested by my friends and coworkers.

Chocolate chip banana bread

Banana Bread, Schmanana Bread

My mom used to make this banana cake for my siblings and me as kids, in the form of a sheet cake. In fact, my twin brother used to request this as his birthday cake, while my sophisticated palette opted for my own personal Oreo cheesecake (but this banana cake is still pretty bomb).

Chocolate chip banana bread

Over the years, my Granny’s old banana cake recipe turned into a banana “bread” recipe, because if you bake it in a loaf pan that makes it bread, right? For those of you who’ve said to me, “This is the best banana bread I’ve ever had!” I have a confession to make: I tricked you. I’ve been feeding you cake all along. So naturally, why wouldn’t cake be the best “bread” you’ve ever had?

chocolate chip banana bread

As I kept bringing in loaves of banana bread to work, I eventually experimented with a handful of chocolate chips in one loaf and left the second loaf plain to see what people’s preferences were (In fact, that’s what I did with the batch of banana bread I photographed here, so you’ll notice some slices are plain and some contain chocolate chips). Chocolate chip banana bread won out every time, so I’m including chocolate chips in this recipe, even though the plain banana bread version can easily stand alone without them.

Print Recipe
Chocolate Chip Banana Bread
A sweet, moist, cake-like banana bread with a melt-in-your-mouth texture. Include chocolate chips for sweet bursts of chocolate in every bite.
Chocolate chip banana bread
Prep Time 30 minutes
Cook Time 45-50 minutes
Servings
2 loafs
Ingredients
  • cup unsalted butter softened
  • 1 ⅔ cups sugar
  • 2 ½ cups flour sifted
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups bananas ripe
  • cups buttermilk
  • 2 eggs large
  • 1 cup mini semi-sweet chocolate chips optional
Prep Time 30 minutes
Cook Time 45-50 minutes
Servings
2 loafs
Ingredients
  • cup unsalted butter softened
  • 1 ⅔ cups sugar
  • 2 ½ cups flour sifted
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups bananas ripe
  • cups buttermilk
  • 2 eggs large
  • 1 cup mini semi-sweet chocolate chips optional
Chocolate chip banana bread
Instructions
  1. Preheat oven to 350°F. Grease two 9" x 5" loaf pans.
  2. In a large bowl, cream butter and sugar together with an electric mixer until smooth, about 2 minutes. Gradually add in sifted dry ingredients (flour, baking powder, baking soda, salt). Mix until combined, scraping down sides of the bowl with a spatula as needed. Add bananas and half of the buttermilk. Mix on low until batter is damp, then beat an additional 2 minutes. Add remaining buttermilk and eggs, then beat 2 minutes longer. Fold in chocolate chips.
    Chocolate chip banana bread
  3. Divide batter evenly between the two greased loaf pans.
  4. Bake 45-50 minutes, or until tops are set and golden brown and a toothpick comes out clean from the center.
  5. Let bread cool in pan for 20 minutes. Transfer loaves from pans to a wire cooling rack and let cool completely.
Recipe Notes
  • I used miniature sized chocolate chips in this recipe. I've used regular chocolate chips before, but they tend to sink to the bottom of the pan and stick easily, making the bread harder to remove from the pan, even when greased. The mini chocolate chips are lighter, so not all sink to the bottom, which makes for an easier removal from the pan with the same great taste.
  • The riper the bananas, the better the banana flavor when baking. Whenever I have bananas at home that get too brown to eat, I let them sit out a few more days to ripen even more, with the intention of saving them until I bake my next loaf of banana bread. After ripening, I peel the bananas and throw them in a Ziploc in the freezer. You can also freeze bananas peel and all, but I find bananas are less disgusting and easier to peel if you do so before freezing.
  • I mentioned this recipe was originally a "banana cake" recipe. You can also prepare it in a greased 13" x 9" glass pan and bake for 30-35 minutes. You can serve plain, sprinkled with powdered sugar, or slather with fresh whipped cream!
  • This recipe is great on its own (without chocolate chips), but you can try other variations using peanut butter chips (for all you pb/banana lovers) or chopped walnuts.

Chocolate chip banana bread

I hope you enjoy this banana-y delight! Happy baking!

Britter’s Bakery Updates

Still reading? Awesome! So, just wanted to sneak in a little update. I haven’t been posting as frequently as I would like, but trust me, I am definitely still baking a lot. I’ve had a few custom baking orders this summer that have been keeping me busy. Here are a few things I’ve been up to:

In July, my friend Skylor over at Smirk Photobooth Co. hired me to bake treats for her company’s first birthday party. You can hire her for any event for unlimited photos (digital and printed) with dozens of fun props to choose from. We couldn’t help but test out her photo booth!

Smirk Photobooth Co
Photo cred: Smirk Photobooth Co.
Smirk Photobooth Co
Photo cred: Smirk Photobooth Co.

 

Skylor had a professional photographer, Madeline, on site to capture the event, and she took a few beautiful photographs of the dessert table.

red velvet cake bites
Photo Cred: Madeline Metcalf
red velvet cake bites
Photo Cred: Madeline Metcalf

I made a few dozen red velvet cake bites (essentially a cake pop but without the stick) and red velvet mini cupcakes with cream cheese frosting for the event. Mmmm! They were so tasty! Many thanks to Madeline Metcalf for sharing these photos, and for loving these sweets as much as I did!

I also have been hired throughout the summer to bake several birthday cakes and baby shower cakes. Here’s a pic of a really fun cake I made for one of those orders: yellow funfetti cake inside, vanilla frosting on the outside covered in rainbow sprinkles!

Rainbow sprinkle cake Rainbow sprinkle cake

 

 

 

 

 

 

 

 

I wish I would have been able to get a shot of this cake with a slice cut out of it for the full effect, but I had to hand it off in mint condition for the b-day party. 🙂

Baked to Order

So, all that being said, please reach out if you’d like me to bake any sweet treats for your next special occasion. You can use my contact form to reach me initially (this helps weed out any spam). Can’t wait to hear from you!

With sprinkles on top,

Continue Reading

Blueberry Buckle

Hello, there. I’ve got the perfect tasty breakfast treat for you to bake this Sunday morning — Blueberry Buckle. This recipe is a sweet coffee cake sprinkled with fresh blueberries and topped with a crunchy brown sugar streusel. Serve warm with a mug of coffee and then please let me know how much you loved it!

Blueberry Buckle
This is one of those recipes I’ve had for years, handwritten on a card in my recipe book. I’m not sure where it originated (Mom? Granny?), but I made a couple minor tweaks to the original recipe and baked it three different times over the past couple weeks to make sure I had it just right to share with you.

Blueberry Buckle

Blueberry Buckle

The recipe prep is very easy, and the brown sugar topping creates a lovely aroma in the kitchen while it bakes. So, buckle up! Here’s how to make the very sweet, Blueberry Buckle:

Print Recipe
Blueberry Buckle
A sweet, blueberry-filled coffee cake with a crunchy brown sugar topping.
Blueberry Buckle
Prep Time 30 minutes
Cook Time 45-50 minutes
Servings
12 slices
Ingredients
Cake
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups flour
  • 2 cups blueberries fresh
Topping
  • 1 cup light brown sugar firmly packed
  • 2/3 cup flour
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
Prep Time 30 minutes
Cook Time 45-50 minutes
Servings
12 slices
Ingredients
Cake
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups flour
  • 2 cups blueberries fresh
Topping
  • 1 cup light brown sugar firmly packed
  • 2/3 cup flour
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
Blueberry Buckle
Instructions
For the Cake
  1. Preheat oven to 375°F. Grease a 9" square baking dish.
  2. In a large bowl, cream butter and sugar with an electric mixer on medium speed until smooth, about 2 minutes. Add egg, buttermilk, salt and baking powder. Mix well, about 2 minutes, scraping down sides of bowl with a spatula as needed.
  3. On low speed, stir in the flour 1 cup at a time, until incorporated. Beat an additional 1 minute. Fold in blueberries, batter will be thick.
  4. Pour batter into greased pan and spread evenly with a spatula.
For the Topping
  1. In a small bowl, mix brown sugar, flour and cinnamon together. Add in butter, mixing until combined. Sprinkle topping mixture over the top of the cake batter, distributing evenly.
  2. Bake for 45-50 minutes, or until toothpick comes out clean from center. Let cool 1 hour before slicing. Store in an airtight container at room temperature for up to 3 days.
Recipe Notes
  • You can substitute buttermilk with regular milk if you don't have any on hand, but buttermilk is what gives you the moist cake texture.
  • When checking for doneness, make sure a toothpick comes out clean from the cake center. The topping may look like it isn't done as the butter melts in the oven, but it will firm up as it cools. I've made the mistake of overbaking because I thought the topping looked too soft, but it wound up too brown and too crunchy to cut into after it cooled.

Blueberry Buckle

Blueberry Buckle

Enjoy! And please let me know if you tried this recipe and how it turned out by leaving a comment below.

With sprinkles on top,
Love, Britt

 

 

 

Follow my blog with Bloglovin

Continue Reading