DARK CHOCOLATE PUMPKIN SCONES
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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.
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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.
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INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
- 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.
- 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.
- 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.