Dark Chocolate Pumpkin Scones

Rishika Singh
Updated
Dark Chocolate Pumpkin Scones

By The Woks of Life

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

Ingredients:

  • 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


Directions:

  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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