Pumpkin Chocolate Chunk Buttermilk Scones
Pumpkin Chocolate Chunk Buttermilk Scones
Ingredients
For the Scones
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, very cold, grated or cut into 1/2-inch cubes
- 1 cup buttermilk, cold
- 1 large egg
- 1/2 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
- 1/4 cup semi-sweet chocolate chips, for topping
For the Chocolate Drizzle
- 1/2 cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, baking powder, pumpkin pie spice, and salt until well combined.
⏱️ 3 min
- 3
Add the very cold, grated or cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
In a separate medium measuring cup or bowl, whisk together the cold buttermilk, large egg, and pumpkin puree until smooth and uniformly orange.
⏱️ 3 min
- 5
Pour the wet pumpkin mixture into the dry ingredients. Using a rubber spatula, gently mix until just combined and no dry streaks of flour remain. Be careful not to overmix. Fold in the 1 cup of semi-sweet chocolate chips.
⏱️ 4 min
- 6
Transfer the sticky dough onto the prepared parchment-lined baking sheet. Using your hands or the spatula, gently form the dough into a large, round disc, about 8-9 inches in diameter and 1 1/2 inches thick. Score the dough into 8 wedges using the back of a spatula or a knife, but do not cut all the way through. Sprinkle the remaining 1/4 cup of semi-sweet chocolate chips over the top of the dough.
⏱️ 5 min
- 7
Bake for 18-22 minutes, or until the scones are golden brown on top and puffed. A wooden skewer inserted into the center should come out clean.
⏱️ 20 min•🌡️ 400
- 8
While the scones are cooling slightly, melt the 1/2 cup of semi-sweet chocolate chips for the drizzle. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or in a double boiler until smooth.
⏱️ 3 min
- 9
Once the scones have cooled for about 10 minutes, generously drizzle the melted chocolate over them. Cut along the scored lines into individual wedges and serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Chocolate Chunk Buttermilk Scones
Ingredients
For the Scones
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, very cold, grated or cut into 1/2-inch cubes
- 1 cup buttermilk, cold
- 1 large egg
- 1/2 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
- 1/4 cup semi-sweet chocolate chips, for topping
For the Chocolate Drizzle
- 1/2 cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, baking powder, pumpkin pie spice, and salt until well combined.
⏱️ 3 min - 3
Add the very cold, grated or cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
In a separate medium measuring cup or bowl, whisk together the cold buttermilk, large egg, and pumpkin puree until smooth and uniformly orange.
⏱️ 3 min - 5
Pour the wet pumpkin mixture into the dry ingredients. Using a rubber spatula, gently mix until just combined and no dry streaks of flour remain. Be careful not to overmix. Fold in the 1 cup of semi-sweet chocolate chips.
⏱️ 4 min - 6
Transfer the sticky dough onto the prepared parchment-lined baking sheet. Using your hands or the spatula, gently form the dough into a large, round disc, about 8-9 inches in diameter and 1 1/2 inches thick. Score the dough into 8 wedges using the back of a spatula or a knife, but do not cut all the way through. Sprinkle the remaining 1/4 cup of semi-sweet chocolate chips over the top of the dough.
⏱️ 5 min - 7
Bake for 18-22 minutes, or until the scones are golden brown on top and puffed. A wooden skewer inserted into the center should come out clean.
⏱️ 20 min•🌡️ 400 - 8
While the scones are cooling slightly, melt the 1/2 cup of semi-sweet chocolate chips for the drizzle. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or in a double boiler until smooth.
⏱️ 3 min - 9
Once the scones have cooled for about 10 minutes, generously drizzle the melted chocolate over them. Cut along the scored lines into individual wedges and serve warm.
⏱️ 2 min