Here is the latest in Sweet Bean’s kitchen! Try our Dark Chocolate Pecan Pumpkin Scones these pumpkin scones are super quick to mix up and packed with all the warming flavors of the season. As always, we would love to see and hear from you about how your own scone creation.

Dark Chocolate Pecan Pumpkin Scones

Prep time: 20 minutes

Bake time: 30 minutes

Total time: 50 minutes

Ingredients

-          2½ cups bread or all-purpose flour

-          1/3 cup brown sugar, packed

-          ½ cup dark chocolate pieces

-          ¼ cup chopped pecans

-          1 tablespoon baking powder

-          ½ teaspoon baking soda

-          ½ teaspoon sea salt

-          1 teaspoon organic ground cinnamon

-          ½ teaspoon ground ginger

-          ¼ teaspoon ground cloves

-          1/8 teaspoon nutmeg

-          ½ cup (or 1 stick) cold organic grass-fed butter, shaved

-          1 large free run egg

-          ½ cup pumpkin purée

-          3 tablespoons + 1 tablespoon almond milk (or your milk of choice)

Instruction

1.       Preheat oven to 400º and prepare parchment-lined baking sheet.

2.       In a large mixing bowl combine flour, sugar, chocolate pieces, baking powder, baking soda, salt and spices. Mix well and set aside.

3.       In a small mixing bowl, whisk together egg, pumpkin and almond milk and set aside.

4.       Measure out cold butter then use a grater or butter knife to shave the butter into smaller slices. Using a pastry cutter, quickly work the butter into the flour mixture until it resembles small peas.  Add wet ingredients to the dry mixture and stir just until combined. 

5.       On a floured surface use your hands to mix the dough, turning and gathering any flour and loose pieces. Repeat 4 or 5 times until the dough holds together. Shape the dough into a circle that resembles the shape of a cake, then cut the dough into 8 pieces.

6.       Using a spatula, carefully transfer pieces to prepared baking sheet and brush with more almond milk. Bake for ~20 minutes until golden. Let cool on wire cooling rack for 20 minutes to allow chocolate to firm up and serve.

Yield: 8 scones