Dark Chocolate Pumpkin Scones

Dark Chocolate Pumpkin Scones


Flourish, King Arthur Flour’s baking blog, and pumpkin are two of our recent obsessions.

In the past, we’ve made pumpkin doughnuts (or at least a fair imitation employing mini muffin pans and a creative mental transference from a muffin to a doughnut hole), but our desire for the vivid orange gourd remains! These Dark Chocolate Pumpkin Scones, which are a version of King Arthur Flour’s pumpkin scones, are what we’ll be preparing today.

When we went to the rodeo for the first time, we followed the Flourish recipe exactly. We experimented with a second version that included more ingredients, altered the proportions, and so on. This recipe resulted in a slightly less dense and flaky scone.

This one was a two-person show. My dad baked while I waited around and took pictures.


  • 2 3/4 cups of flour
  • 1/3 cup of sugar
  • 4 tsp. of baking powder
  • 3/4 tsp. of salt
  • 3/4 tsp. of cinnamon
  • 1/4 tsp. of ground ginger
  • 1/4 tsp. of ground nutmeg
  • 1/4 tsp. of ground allspice
  • 1/2 cup of cold butter (1 stick)
  • 1/2-1 cup of chopped dark chocolate (depending on your chocolate-level tolerance)
  • 1 cup of pumpkin puree
  • 2 medium eggs
  • 1 tsp. of vanilla
  • 1/3 cup of yogurt
  • 3 tbsp. of milk
  • 1/4 cup of pumpkin seeds
  • 2 tbsp. of cinnamon sugar


  1. Flour, sugar, baking powder, salt, and all of the spices should be mixed together in a large mixing bowl. Using a pastry cutter, combine the butter and flour until it resembles coarse crumbs. Add the chocolate and mix well.
  2. Add the pumpkin, eggs, vanilla, and yogurt to a small bowl and mix well. Do not overwork the dough; gently fold it into the dry mixture.
  3. Place a baking sheet in the oven and cover it with parchment paper. Place each disk of dough on a parchment-lined baking sheet when it has been flattened into a 6-inch disk. Then, sprinkle them with pumpkin seeds and cinnamon sugar after they’ve been brushed with some milk. Using a knife, cut each circle into six wedges and pull them apart, so they’re approximately 348 of an inch apart. For 45 minutes, freeze the scones.
  4. Pre-heat the oven to 425 degrees Fahrenheit before beginning to bake. 20 to 25 minutes of baking time should be sufficient to bring out the best flavor of the potatoes.

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