Dark Chocolate Pumpkin Scones

Serving Size: 12
Prep Time:
Total Time:


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

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