I realize that pumpkin recipes have been everywhere the past few weeks, but fall is just starting! Thanksgiving is still a month away, and my pumpkin “season” goes throughout the winter or as long as I can find it.
Whether or not you’re tired of pumpkin, you can’t deny that this time of year just screams for warm spices: cinnamon, nutmeg, cloves, ginger.
And combining those with pumpkin, toasted pecans, and dark chocolate? Even better.
These scones would be great any time of year, but they’re especially delicious on a crisp fall morning or with hot tea as an afternoon snack.
And please – if you’re making scones, use real butter.
You can health them up any other way, but you have to have butter to get the right texture. There’s nothing more disappointing than biting into a scone that has the texture of a muffin.
Believe me – butter is necessary.
The great thing is you don’t need a ton of it! And, thanks to the moisture from the pumpkin, you can cut out the usual heavy cream. So while this recipe does call for butter, they’re much lighter than other recipes.
Pumpkin Chocolate Pecan Scones
1 1/2 cups whole wheat flour
1/3 cup quick oats
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp ginger
6 Tbsp butter, diced and chilled
1/2 cup pumpkin
1 flax “egg” – 1 Tbsp flax mixed with 1-2 Tbsp water
1 tsp vanilla
2 Tbsp almond milk
2 Tbsp toasted pecans
2 Tbsp dark chocolate chips
1 Tbsp sugar
Preheat oven to 400.
Mix flour through spices together in large bowl.
Cut in butter (using pastry blender, hands, or two forks) until mixture resembles cornmeal.
Stir in chopped nuts and chocolate chips.
In separate bowl, mix pumpkin, flax egg, vanilla, and 1 Tbsp almond milk.
Pour pumpkin mixture into flour and mix until dough just comes together.
Dump dough onto floured surface and knead 5-10 times until dough holds together.
Pat out to 1/2 – 3/4” thickness and cut into 8 wedges.
Brush tops of scones with other 1 Tbsp almond milk and sprinkle with 1 Tbsp sugar.