Pumpkin Cranberry Scones with Dark Chocolate Drizzle

by Chrissy

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I love scones. Homemade scones to be exact. They are such a pleasant morning treat. In my scones, I always tend to go easy on the butter, so I can still feel great about eating half of the batch.

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I realize that it’s not fall anymore, but let’s get real, pumpkin is always in season.

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Plus, I just found out that my fancy new membership at Restaurant Depot, allows me to purchase the largest can of pumpkin puree. Ever. So, I obviously shall.

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The dried cranberries add a nice texture and the dark chocolate drizzle really completes these scones. Chocolate is good like that, always adding the final touch of sheer perfection.

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Scones are simple, they just require a little hands on action, like so:

Mix flours, brown sugar, baking powder, salt, pumpkin pie spice and ginger in a large bowl.

Then add the small pieces of butter to the flour mixture and blend with fingers, until texture is like coarse sand.

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Add the pumpkin puree, egg, vanilla cranberries and ¼ cup milk and stir with a fork, until just moistened.

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Roll out onto a floured surface and cut into little rounds with a small biscuit cutter or small glass. Brush tops with remaining milk, sprinkle with raw sugar and bake for about 16 minutes, until lightly golden brown.

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Cool on a wire rack. Make yourself a bowl full of melted dark chocolate glory.

Try not to spoon this melted chocolate directly into your mouth. It will take some self-control. But if I can make it, you can make it!

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When scones have mostly cooled, drizzle dark chocolate over the scones.

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Eat while chocolate is still a little melty, or you can try to wait until they are all cooled and chocolate is firm.

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If you are a friendly neighbor and happen to be taking them next door, be sure to let them completely cool before storing or packing up, so that the chocolate topping doesn’t get massacred in the packaging. That would be tragic.

 

 

Pumpkin Cranberry Scones with Dark Chocolate Drizzle

Print Recipe!

Makes about 15-18 small scones

Ingredients:

1 1/2 cups all-purpose flour (or all white whole wheat, if desired)

1 cup white whole wheat flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1/4 teaspoon ground ginger

3 Tablespoons very cold butter, cut into small pieces

1 cup canned pumpkin puree

1 large egg, lightly beaten

1 teaspoon vanilla

3/4 cup dried cranberries, roughly chopped

1/4 cup plus 1 tablespoon low-fat milk or desired non-dairy milk

1 Tablespoon raw (turbinado) sugar, for sprinkling on top

3/4 cup chopped dark chocolate

Directions:

Preheat the oven to 400 F degrees and line a large baking sheet with parchment or silpat. In a large bowl, mix together the flours, brown sugar, baking powder, salt, pumpkin pie spice, and ginger.

Add the small pieces of butter to the flour mixture and combine with your fingers until the mixture appears crumbly, like coarse sand, and there are no butter chunks left.

Add the pumpkin puree, egg, vanilla cranberries and ¼ cup milk and stir just until moistened.

Lightly flour a work surface. Turn the dough out onto the floured surface and knead lightly. Divide the dough in half and pat each half into a 1/2-inch thick round. Using a small biscuit cutter or small glass, cut out rounds and transfer to the lined baking sheet.

Brush the tops of the scones with the remaining 1 tablespoon of milk and sprinkle evenly with the raw sugar.

Bake for about 16-18 minutes, until lightly golden brown or until a toothpick inserted into the centers of the scones comes out clean.

Remove from the oven and transfer the scones to a wire rack to cool for about 10 minutes.

Meanwhile, melt chocolate in a glass bowl, but microwaving for 30 seconds at a time, stirring in between, and repeating until all melted evenly. Drizzle over scones. Enjoy while still warm and melty, and if storing/transporting them, be sure to wait until they are cooled completely and the chocolate drizzle is firm before doing so.

 

From the Little Yellow Kitchen,

Chrissy

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    5 Comments to “Pumpkin Cranberry Scones with Dark Chocolate Drizzle”

    1. I agree, pumpkin is always in season! I wish I had one of these scones for breakfast!

    2. Chrissy, I just have to tell you that I am seriously in love with this recipe. I’m such a fan of scones but I avoid anything with a stick of butter in the recipe. These look amazing and I am all over the pumpkin addition. Awesome recipe, girl! Can’t wait to try these out :)
      Xo

    3. Scones are underrated. I love them so much and I can’t believe how easy they are to make! This is definitely a recipe I’d love to try.

    4. Ugh why aren’t you my friendly neighbor anymore?! Can you just fax via snail mail to my place plleeeaassseee

    5. Chrissy

      Haha, oh Erin! I miss you so! And yes, I probably should be sending you these scrumptious little scones via snail mail. If I had any left. If.