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:
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,