Drizzle chocolate glaze on these moist Pumpkin Chocolate Scones. You can serve these Pumpkin Chocolate Scones during breakfast or tea time!
What You Need
Original recipe yields 16 servings
2 cups flour
1/3 cup packed brown sugar
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. plus 2 tsp. pumpkin pie spice, divided
1/2 cup cold butter, cut into small pieces
2 egg s, divided
1/2 cup plus 1 Tbsp. half-and-half, divided
1 cup canned pumpkin, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces, divided
2 cups powdered sugar
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Let's Make It
Heat oven to 400º F.
Combine flour, brown sugar, baking powder, baking soda, salt and 1 Tbsp. pumpkin spice in large bowl. Add butter; beat with mixer on low speed just until mixture resembles coarse crumbs. (Do not overmix. You should still be able to see small pieces of butter in flour mixture.)
Whisk 1 egg and 1/4 cup half-and-half in medium bowl until blended. Stir in 1/2 cup pumpkin. Gradually add to flour mixture, beating after each addition just until blended. Stir in half the chocolate.
Cover baking sheet with parchment; dust lightly with additional flour. Divide dough in half; press each half into 6-inch round on prepared baking sheet. Freeze 30 min.
Transfer dough rounds to cutting board; cut each round into 8 wedges. Return to prepared baking sheet, placing wedges 2 inches apart. Whisk remaining egg until blended; brush onto dough.
Bake 12 min. or until lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.
Mix powdered sugar with remaining pumpkin spice, remaining pumpkin and 1 Tbsp. of the remaining half-and-half until blended; spread onto scones.
Microwave remaining chocolate and remaining half-and-half in microwaveable bowl on HIGH 1 min. 45 sec. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over scones. Let stand until firm.
Wake up those taste buds with the surprising combination of pumpkin and chocolate, perfectly packaged in these portion-controlled scones.
The scone dough can be prepared ahead of time. Refrigerate up to 24 hours or freeze up to 3 months. If frozen, thaw in refrigerator before rolling out and using to bake scones as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.