Pumpkin Chocolate Chip Scones

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Though pumpkin and chocolate may not jump out at you as a match made in heaven, they share a sweet, earthy richness that is quite delicious. Aromatic, warming spices add another dimension that brings these moist muffins to life.

MAKES 6 scones

INGREDIENTS

2¾ cups (371g/13.1oz) all-purpose flour

⅓ cup (66g/2.3oz) light brown sugar

1 tablespoon (12g) baking powder

¾ teaspoon salt

¾ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground ginger

¼ teaspoon grated nutmeg

½ cup/1 stick (113g/4oz) unsalted butter, very cold or frozen, grated (see Tip)

1 cup (180g/6.3oz) semisweet chocolate chips

⅔ cup (150g/5.3oz) canned unsweetened pumpkin puree (preferably Libby’s)

¼ cup (74g/2.6oz) dark maple syrup

1 egg

2 tablespoons heavy cream

2 tablespoons coarse sanding sugar

  1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and spices.
  3. Add the grated butter pieces, gently tossing them to make sure they are completely coated with the flour mixture. Stir in the chocolate chips and gently toss to coat.
  4. In a liquid measuring cup, whisk together the pumpkin puree, maple syrup, and egg until smooth.
  5. Create a well in the flour mixture and gently stir in the pumpkin mixture until it all comes together. Do not overmix. If you still have loose flour, you may need to add a tablespoon of cream.
  6. Turn the dough out onto a lightly floured surface. Using a bench scraper, fold the dough over onto itself from back to front, give it half a turn, and repeat quickly until the dough is smooth and evenly incorporated. Do not overwork.
  7. Gently pat the dough into a 6- to 7-inch round about 1 inch thick. With a lightly floured chef’s knife, cut the dough into 6 equal wedges.
  8. Transfer to the prepared baking sheet, brush with the heavy cream, and sprinkle lightly with the sanding sugar.
  9. Bake for 10 to 12 minutes. Rotate the pan front to back and continue baking for 10 to 12 minutes, or until lightly golden brown. To test for doneness, stick a cake tester in the center; if it comes out clean, the scone is done.
  10. Let the scones cool on a cooling rack for 10 to 15 minutes before serving.

VARIATION

MAPLE-GLAZED PUMPKIN CHOCOLATE CHIP SCONES: Omit the coarse sanding sugar on top. Make the maple glaze from Maple Pecan Scones. Once cool, drizzle the scones with the glaze.