Pumpkin Dark Chocolate Chunk Scones
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
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.
Servings Prep Time
12scones 30minutes
Cook Time
20 – 22minutes
Servings Prep Time
12scones 30minutes
Cook Time
20 – 22minutes
Ingredients
  • 3cups all-purpose flour
  • ⅓ cup + 1tablespoon sugar
  • 1tablespoon baking powder
  • 1tablespoon pumpkin pie spice
  • 1teaspoon salt
  • ½cup unsalted buttercold
  • 1cup dark chocolate chunks
  • 2 eggslarge
  • ¾cup pumpkin purée
  • cup buttermilk
  • 1tablespoon milk
  • 1tablespoon sanding sugar
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.
  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.

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