Chocolate Pumpkin Pecan Scones Recipe
Introduction
Chocolate Pumpkin Pecan Scones blend the warm spices of fall with rich chocolate and crunchy pecans for a comforting treat. Perfect for breakfast or an afternoon snack, these scones offer a tender crumb and a sweet maple glaze finish.
Ingredients
- 1 tablespoon Granulated Sugar
- 1/2 cup Brown Sugar
- 2 teaspoon Baking Powder
- 1 1/8 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Allspice
- 1/2 teaspoon Salt
- 2 cup All-Purpose Flour
- 1 cup Dark Chocolate Chips
- 1 cup Chopped Pecans
- 6 tablespoon Unsalted Butter
- 1/2 cup Canned Pumpkin Purée
- 1 Large Egg
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Confectioners Sugar
- 2 tablespoon Maple Syrup
- 4 teaspoon Milk
Instructions
- Step 1: Preheat your oven to 400 degrees F (200 degrees C).
- Step 2: In a medium bowl, whisk together granulated sugar, brown sugar, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and flour. Cut in the butter using your fingers until the mixture resembles coarse meal. Stir in 1/2 cup dark chocolate chips and 1/2 cup chopped pecans.
- Step 3: In another bowl, combine pumpkin purée, egg, 1/2 cup milk, and vanilla extract.
- Step 4: Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined, then turn onto a floured surface and knead gently 5 to 7 times. Shape into an 8-inch round disk.
- Step 5: Cut the disk into 6 or 8 wedges and arrange them on a parchment-lined baking sheet. Bake for 12 to 15 minutes until lightly browned on top and golden underneath. Let cool on the baking sheet.
- Step 6: Prepare the maple glaze by whisking powdered sugar, maple syrup, vanilla extract, 4 teaspoons milk, and a pinch of cinnamon until smooth. Adjust consistency with extra milk if needed. Drizzle or dip the cooled scones in glaze and sprinkle with remaining chopped pecans.
- Step 7: To melt the remaining chocolate chips, set a heatproof bowl over a saucepan with simmering water (making sure the water doesn’t touch the bowl). Stir chocolate chips until melted.
- Step 8: Pour some melted chocolate into a small resealable bag, cut a tiny corner, and drizzle over the scones for a finishing touch.
Tips & Variations
- For a nut-free version, omit pecans and add extra chocolate chips or dried cranberries.
- Use pumpkin pie spice instead of measuring individual spices for convenience.
- Chill the dough before baking if you want a flakier texture.
- Swap maple syrup with honey for a different sweet glaze flavor.
Storage
Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze scones in a sealed bag for up to 1 month. Reheat gently in a microwave or oven before serving to restore freshness and soften the glaze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, but be sure to cook and puree the fresh pumpkin first, then drain any excess moisture to match the consistency of canned pumpkin for best results.
How can I make these scones vegan?
Substitute the butter with a vegan butter alternative, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg, and replace milk with a plant-based milk.
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Chocolate Pumpkin Pecan Scones Recipe
- Total Time: 35 minutes
- Yield: 6 to 8 scones 1x
- Diet: Vegetarian
Description
These Chocolate Pumpkin Pecan Scones combine the warm spices of fall with rich chocolate and crunchy pecans, creating a moist and flavorful treat perfect for breakfast or an afternoon snack. The scones are tender with a hint of pumpkin sweetness, topped with a maple glaze and drizzled with melted dark chocolate for an indulgent finish.
Ingredients
Scale
Dry Ingredients
- 1 tablespoon Granulated Sugar
- 1/2 cup Brown Sugar
- 2 teaspoons Baking Powder
- 1 1/8 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Allspice
- 1/2 teaspoon Salt
- 2 cups All-Purpose Flour
Mix-ins
- 1 cup Dark Chocolate Chips (divided as 1/2 cup and 1/2 cup)
- 1 cup Chopped Pecans (divided as 1/2 cup and 1/2 cup)
Wet Ingredients
- 6 tablespoons Unsalted Butter (cold, cut into pieces)
- 1/2 cup Canned Pumpkin Purée
- 1 Large Egg
- 1/2 cup Milk (plus 4 teaspoons for glaze)
- 1 teaspoon Vanilla Extract (divided as 1/2 teaspoon in dough and 1/2 teaspoon in glaze)
Glaze
- 1 cup Powdered Confectioners Sugar
- 2 tablespoons Maple Syrup
- 1/8 teaspoon Ground Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for baking the scones.
- Prepare Dry Mix: In a medium bowl, whisk together the granulated sugar, brown sugar, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground allspice, salt, and all-purpose flour. Cut in the cold unsalted butter pieces with your fingers until the mixture resembles coarse meal. Stir in half of the dark chocolate chips and half of the pecans.
- Mix Wet Ingredients: In a separate bowl, combine the canned pumpkin purée, egg, milk, and half of the vanilla extract. Mix until smooth.
- Combine Dough: Create a well in the center of the dry ingredients and pour the wet mixture in. Gently fold together until just combined. Turn the dough onto a floured surface and knead gently about 5 to 7 times until smooth. Shape the dough into an 8-inch wide round disk.
- Shape and Bake: Cut the disk into 6 or 8 wedges, depending on your preferred scone size. Arrange the wedges on a parchment-lined baking sheet. Bake in the preheated oven for 12 to 15 minutes until lightly browned and golden on the bottom. Allow the scones to cool on the baking sheet.
- Prepare Maple Glaze: Whisk together powdered sugar, maple syrup, the remaining vanilla extract, milk, and ground cinnamon in a medium bowl until smooth. Adjust the milk quantity to achieve the desired glazing consistency.
- Apply Glaze and Nuts: Drizzle or dip the cooled scones in the maple glaze, then sprinkle the remaining chopped pecans on top. Cover with plastic wrap if not serving immediately.
- Melt Remaining Chocolate: Set up a double boiler by filling a small saucepan with water to about a third full and heating until just boiling. Place a heatproof bowl over the saucepan without touching the water. Add the remaining chocolate chips to the bowl and stir gently until melted.
- Drizzle Chocolate: Spoon some melted chocolate into a small resealable bag, cut a small corner off, and drizzle the chocolate over the glazed scones for a decorative, rich finish.
Notes
- Be careful not to overwork the dough to keep scones tender and flaky.
- Use cold butter for best texture.
- The glaze consistency can be adjusted by adding more milk incrementally.
- Make sure the water under the double boiler does not touch the bowl to prevent chocolate from seizing.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Chilling the dough before baking is optional but can result in flakier scones.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin scones, chocolate pecan scones, breakfast baked goods, fall recipes, maple glaze scones
