It’s #PumpkinWeek! WooHoo! I am excited, and I hope you are too! All this week, participating bloggers will dazzle you with tasty and fun recipes using pumpkin as the main ingredient! We hope to inspire you to create these recipes for your family and friends! Today I have a recipe for Pumpkin Scones to share with you! They are made with canned pumpkin, dark brown sugar, and I added milk chocolate chips for fun! Plus a creamy chocolate drizzle! The recipe is easy to make and I hope you enjoy it!
Pumpkin Scones
(printable recipe at end of page)
(makes 8 pumpkin scones)
2 cups all purpose Flour
3 tablespoons Dark Brown Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup cold Butter
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 Egg, beaten
1/2 cup Milk
3/4 cup canned Pumpkin
1/2 cup Milk Chocolate Chips
Chocolate Sauce
1/2 cup milk or semi sweet chocolate chips
Heavy Whipping Cream
Preheat oven to 400 degrees.
In a large mixing bowl, add flour, sugar, baking powder, and salt. Cut the butter in to the mix by chipping off small pieces of butter from the stick and add it to the flour. Use a pastry blender to mix it all together.
Using the pastry blender to cut the butter in should result in small crumbs in your flour mix.
Mix in the cinnamon, nutmeg, egg and milk. Then add the pumpkin. Mix all together.
Turn dough on to a floured surface. Knead 10-12 times, adding the chocolate chips into the dough as you are kneading. Form the dough into a circle about 1/2″ thick.
Place dough onto a baking sheet covered with a parchment paper. Cut the dough into 8 pieces with a sharp knife. Cook for 15-20 minutes. Use a toothpick stuck into the thickest part of the dough to make sure they are done cooking. Let cool.
Place milk chocolate chips in a small frying pan. You can use semi sweet if you prefer. Add 1 tablespoon heavy whipping cream. Set stove temp to medium low. As chocolate melts, you may want to add more cream. If you do it a teaspoon at a time, you will be able to make sure you don’t add too much. Stir continuously as the chips are melting.
This method of making a little chocolate sauce is great to use when you are in need of something quick and not too fancy!
Your chocolate will be the correct consistency for drizzling when you can load the spoon with chocolate and drizzle the chocolate across the pan. You can see that it will drip off the spoon in a smooth motion.
Drizzle the chocolate over your scones! Enjoy!
Thanks so much for joining The Freshman Cook today! Scroll down and find lots of yummy pumpkin recipes to feed family and friends, and maybe find one that will be a tradition!
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Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Pumpkin Pie Moscow Mule from Love and Confections.
Savory Pumpkin Recipes:
Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
Sweet Pumpkin Recipes:
Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.
Author: The Freshman Cook
- 2 cups all purpose Flour
- 3 tablespoons Dark Brown Sugar
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/3 cup Cold Butter
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 Egg, beaten
- 1/2 cup Milk
- 3/4 cup canned Pumpkin
- 1/2 cup Milk Chocolate Chips
Chocolate Sauce
- 1/2 cup milk or semi sweet chocolate chips
- Heavy Whipping Cream
Pumpkin Scones
- In a large mixing bowl, add flour, sugar, baking powder, and salt. Cut the butter in to the mix by chipping off small pieces of butter from the stick and add it to the flour. Use a pastry blender to mix it all together.
- Using the pastry blender to cut the butter in should result in small crumbs in your flour mix.
- Mix in the cinnamon, nutmeg, egg and milk. Then add the pumpkin. Mix all together. Turn dough on to a floured surface. Knead 10-12 times, adding the chocolate chips into the dough as you are kneading. Form the dough into a circle about 1/2″ thick.
- Place dough onto a baking sheet covered with a parchment paper. Cut the dough into 8 pieces with a sharp knife. Cook for 15-20 minutes. Use a toothpick stuck into the thickest part of the dough to make sure they are done cooking. Let cool.
- Place milk chocolate chips in a small frying pan. You can use semi sweet if you prefer. Add 1 tablespoon heavy whipping cream. Set stove temp to medium low. As chocolate melts, you may want to add more cream. If you do it a teaspoon at a time, you will be able to make sure you don’t add too much. Stir continuously as the chips are melting. This method of making a little chocolate sauce is great to use when you are in need of something quick and not too fancy!
- Your chocolate will be the correct consistency for drizzling when you can load the spoon with chocolate and drizzle the chocolate across the pan. You can see that it will drip off the spoon in a smooth motion.
- Drizzle the chocolate over your scones! Enjoy!
