Ready for fall where ever you are?
Nothing says Fall, Halloween and Thanksgiving more than the sight of a pumpkin patch or the smell of something pumpkin cooking in the oven. And, it is starting to feel like fall here in Texas at least for a few days, but it would be great if those hot days were behind us for a few months.
I think pumpkin and chocolate make a great pairing in anything. Years ago I did a pumpkin chocolate chip muffins that is so good you will go back for seconds. And since I love making scones and I love taking baked items to craft circle this was a recipe waiting to happen and happened it did this past week I received so many compliments on this recipe I decided to post it right away because they can be made and frozen so during the holidays all you have to do is preheat your oven and pop these little pumpkins in the oven .
My husband loves spicy things and if I’m not spicy enough ( haaaaa, that is so fun – to me anyway) he will be the first one in front of the oven if he knows I’m baking something with all these fragrant ingredients.
These little scones are drizzled with two glazes; one plain and one with maple syrup and cinnamon and nutmeg. If you decide to freeze these, freeze before baking and drizzling because you will want the glaze to melt all over as soon as they come out of the oven.
BLAST FROM THE PAST: Remember this Pumpkin Tomato Soup, ya just have to try it soon. It’s delicious and belly warming.
Ingredients for these wonderful chocolate studded pumpkin scones.
Mix all the dry ingredients together. Then add the butter and using your finger tips or a pastry blender, incorporate the butter into the flour mixture until you have small pea size pieces of butter.
Mix the pumpkin, egg and cream together. (You may need another tablespoon or two to get the dough to come together.)
Pour the liquid ingredients into the dry ingredients, blend quickly to form a ball of dough.
Have you have the dough mixed together add in the chocolate chips.
Roll out dough on floured surface to 1/2-3/4″ thickness Cut in squares then triangles or use a round cutter.
Bake until nicely brown and then drizzle with the plain and the spice glazes.
Serve immediately with either some maple butter or pumpkin butter or a dab of Devonshire cream.
- 2 c. flour
- 1/3 c. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/8 tsp. cloves
- 1/4 tsp. ground ginger
- 6 Tbsp. butter, very cold and cut into small cubes
- 1/3 c. canned pumpkin puree (not pie filling)
- 1 egg
- 3-4 Tbsp. heavy cream or half and half
- 3/4 c. chocolate chips, mini or regular
- 3 c. powdered sugar
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- cream to thin
- maple syrup to thin
- mix all the dry ingredients for the scones and whisk to blend.
- Blend the pumpkin, egg and 3 Tbsp. of the cream to blend; set aside.
- Put the cubes of butter in the bowl with the dry ingredients. Using your fingers or a pastry blender, incorporate the butter into the flour mixture until you have small pea sizes of butter throughout the flour.
- Pour in the pumpkin mixture and mix until combined. You may need another tablespoon of cream to bring it together. Stir in 3/4 cup of chocolate chips.
- Put mixture on a floured cutting board and roll out to about 3/4" thick. Put on cookie sheet and bake at 375 for about 15 minutes or until lightly browned on top.
- Remove from oven and drizzle first with a plain glaze and then with the spiced glaze.
- To make glazes: Take 1/2 of the powdered sugar and mix a little cream to thin and blend until smooth. Take the other 1/2 of the powdered sugar and add the cinnamon and nutmeg and a little maple syrup to thin until smooth. Drizzle over cooked scones.