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