When I spied this recipe on Foodgawker, I nearly cried tears of joy. Okay, not really. That’s a little excessive. But I really was mega-excited about it. Pumpkin in scone form? Why didn’t I think of this before? And then add in some chocolate and nuts? Don’t mind if I do!
A big “thank you” to Jo Cooks for this one! I’ve adapted the recipe ever so slightly.
2 3/4 cups all purpose flour
1/3 cup sugar
1 tbs baking powder
3/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground allspice
1/2 cup (8 tbs; 1 stick) cold butter, cut in cubes
1 cup chocolate chips
1 cup combination of pecans and walnuts, chopped
2/3 cup canned pumpkin puree (NOT pumpkin pie filling)
2 large eggs
milk for brushing tops of scones
sugar for sprinkling on top of scones
In a large bowl, mix all of the dry ingredients together, including the sugar and spices (but not the sugar used for sprinkling, obviously).
Add the cubed butter, and using a pastry cutter (or two knives, or a food processor if you don’t have a pastry cutter), cut the butter until it resembles small peas.
Add the pecans and chocolate chips to the butter/dry ingredient mixture and lightly mix.
In another bowl, mix the pumpkin puree and egg. Add the pumpkin and egg to the dry ingredients. Use a spatula to mix everything together.
Form the dough into 1 big disc, or 2 smaller discs (either way they should be ~3/4 inch in thickness). If you made 1 big disc, go ahead and cut it into 8 triangles, just as if you were slicing a pizza. If you made 2 smaller discs, slice into 6 triangles a piece, in the same pizza-cutting fashion.
Preheat the oven to 425 degrees F.
Lay your scones on a cookie sheet covered in parchment paper (or a Silpat, if you have one). Place the tray in the freezer for approximately 30 minutes, so the scones can set.
After the 30 minutes is up, remove from the freezer, brush the tops with a little milk, and sprinkle with some sugar. Bake the scones for 20-25, or until you can insert a toothpick or sharp knife and it comes out clean.