These pumpkin chocolate chip scones with an almond butter glaze are the perfect treat for fall.
Meet one of my proudest moments in the kitchen.
A ball of scone dough.
Not just any scone dough, but pumpkin chocolate chip scone dough.
When this came together and I started “cutting” out little round scones, there was a part of me that just wanted to scream to the masses: “I AM MAKING SCONES!” (note: Instagr.am and twitter accounts are quite therapeutic for situations like this.) I have no idea why the thought had intimidated me so much before, but scones seemed hardcore. Like something only bakers do. I am not a baker. I cringe at the sight of a rolling pin. Yeah, I have a few baked goods on here, but baking still scares me. I tediously write out ingredients, do research on ratios and still peek through the oven window praying whatever’s in there will rise each and every time. Cooking? That’s a cakewalk for me. Throw things together, how bad can it be, right? But with baking, there’s no forgiveness if you get it wrong.
These my friends, are anything but wrong.
In fact, they are very, very right.
The only wrong thing about this is that I made 11 of them, 1.5 days before leaving for a 7 day work trip. Stupid, stupid, stupid. I’m sure Ulysses feels otherwise.
The spice came out just right. Not overpowering, but faintly there behind the chocolate chips. Sweetness wise, they are right in the middle of perfect for breakfast and just sweet enough for dessert with a cup of tea.
If you need something sweeter than that to satisfy your dessert craving, here’s 4 words for you: sugar almond butter glaze.
- 1 cup unbleached AP flour
- ½ cup whole wheat pastry flour
- ¼ cup sugar (I used turbinado)
- ½ teaspoon salt
- ¾ tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ½ stick cold butter, cubed
- ⅓ cup pumpkin
- 1 egg
- ½ teaspoon vanilla extract
- 3 tablespoons milk*
- ¼ cup dark chocolate chips
- extra flour for dusting
- ¼ cup confectionary sugar
- 1 tablespoon almond butter
- 2 tablespoons almond milk
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper or use a silpat if you have one.
- In the bowl of a stand mixer fitted with the paddle attachment combine flours, sugar, salt, baking powder, baking soda, spices and cubed butter. Mix on medium-low speed until the butter is fully incorporated and the texture/size of the mixture is that of small peas.
- In a separate bowl, combine pumpkin, egg, vanilla and milk and whisk together.
- Add wet ingredients to dry and fold together.
- Once combined, fold in chocolate chips.
- On a floured surface, roll dough into ball and then roll out to a rectangular shape about ½ an inch high using a rolling pin.
- At this point, you can either cut into circles using a cutout or a rim of a glass, or cut into triangular shapes. If doing circles, you will have about 11 of them.
- Once desired shapes are cut out, lay on baking sheet.
- Bake for approximately 12-14 minutes until golden on the edges.
- Transfer to cooling rack.
- combine all ingredients in a small bowl and whisk until desired consistency.