Pumpkin and Dark Chocolate Scones

Soft Pumpkin and Dark Chocolate Scones

These pumpkin and dark chocolate scones are soft, lightly spiced and dotted with chunks of dark chocolate. They’re a great way to use up leftover cooked pumpkin and make something a little different for smoko.

I love dates – but I know you all love chocolate more!

The inspiration for these scones actually began with my sister Hannah, who used to be a chef in many trending cafés in Dunedin. The Otago Daily Times would often publish requested recipes in the paper. Customers could request their favourite item from a local café, and the paper would try to get the chef to divulge their secret recipe.

Here is a link to Hannah's original recipe https://www.odt.co.nz/lifestyle/food-wine/recipe-stricly-coffees-pumpkin-slab-or-scones

I love dates - but I know you all love chocolate more. And so when a friend Rebecca asked me if I had a pumpkin recipe I would share with her business - this amazing combination was born.

In New Zealand we often talk about two degrees of separation between the known and unknown. Throughout the rest of the world it is often seven. Except for me in the case of my friend Rebecca in Scotland. She is my good friend Jane's childhood pen friend and we have become friends through social media.

Rebecca and her husband are sheep farmers in Scotland on a property called Arnprior. They are also pumpkin farmers. You can check them out here;

Don't be put off by having to cook the pumpkin first. The easiest option is to save a cup of cooked pumpkin from a meal and pop it in the fridge ready to make these scones.

You can also cook a larger batch of pumpkin, mash it and freeze it in one-cup portions. Then you'll always have some ready when the urge for pumpkin and chocolate scones strikes.

Once your pumpkin is prepared, the rest is pretty simple. Place the dry ingredients in a bowl, make a well for the wet ingredients and gently combine. Add the milk gradually until you have a soft scone dough.

If you like the idea of this flavour combo. Make sure to check out these pumpkin flavoured ideas;

Laura's pumpkin spiced bread https://www.thekiwicountrygirl.com/pumpkin-spice-bread-6/

Or for more scone recipes you could try my sweet soda scone recipe

Simple Sweet Soda Scones

Tips and Tricks

Use cold cooked pumpkin. Allow your cooked pumpkin to cool completely before adding it to the scone mixture.

Add the milk gradually. Pumpkin can vary in moisture, so you may not need exactly the same amount of milk every time. Add just enough to create a soft dough.

Don't overwork the dough. Gently bring everything together and pat the dough into shape rather than kneading it. Overworking scone dough can make your scones tough.

Place the scones close together. Putting them close together on the baking tray encourages them to rise upwards rather than spreading out.

Don't skip the glaze. It's optional, but brushing the warm scones with the simple apricot glaze gives them a lovely finish – and makes them taste even better.

FAQ's

Can I use leftover pumpkin in scones?
Absolutely. Leftover cooked pumpkin is perfect for this recipe. Mash it until reasonably smooth and make sure it is completely cold before adding it to your scone mixture.

Can I freeze cooked pumpkin for scones?
Yes. I like the idea of freezing cooked, mashed pumpkin in one-cup portions so it's ready to use whenever you want to make a batch.

Why do I add the milk gradually?
The moisture content of cooked pumpkin can vary, so the amount of milk you need may vary too. Add it gradually until you have a soft scone dough.

Can I use milk chocolate instead of dark chocolate?
You certainly could, although the dark chocolate works particularly well with the sweetness of the pumpkin and brown sugar.