Dark Chocolate Pumpkin Scones

By The Woks of Life

Serving Size: 12 | Prep Time: 45 mins | Total Time: 1 hr 10 mins

  • 2 ¾ cup (11 1/2 ounces) flour
  • ⅓ cup sugar
  • 4 tsp baking powder
  • ¾ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ½ cup (1 stick) cold butter
  • ½ cup chopped dark chocolate (depending on your chocolate-level tolerance)
  • 1 cup pumpkin puree
  • 2 medium eggs
  • 1 tsp vanilla
  • ⅓ cup yogurt
  • 3 Tbsp milk
  • ¼ cup pumpkin seeds
  • 2 Tbsp cinnamon sugar

  1. Combine flour, sugar, baking powder, salt and spices in a large mixing bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Stir in the chocolate.
  2. In a small bowl, whisk together the pumpkin, eggs, vanilla, and yogurt. Fold carefully into the dry mix without overworking the dough.
  3. Take out a baking sheet and line with parchment paper. Divide the dough into 2 equal pieces and shape them into flat, round disks, about 6 inches in diameter.
  4. Brush them with milk and sprinkle with pumpkin seeds and cinnamon sugar. Cut each circle into 6 wedges and pull them apart, so they're about ¾ inch away from each other. Put the scones in the freezer for 45 minutes.
  5. Preheat the oven to 425 degrees. Bake for 20-25 minutes, or until golden brown.

For the full post, visit The Woks of Life.

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