fruit · Holidays · scones

Dark & White Chocolate Pumpkin Scones

Dark & White Chocolate Pumpkin Scones

Hello all. This is this week’s last triple Thanksgiving pumpkin blog-posts. I figured I’d end it like the way most people leave behind Thanksgiving: leftovers for breakfast. I wanted this to have a breakfast feel to it and for this to be a good Black Friday Morning treat, planning that you guys don’t get trampled at Wal-Mart. I don’t know if you guys know this but I’m really good at making scones, probably because my roommate loves them so much and I always put chocolate in them because she loves that too and I want her to love me! (I’m not ashamed of it) Plus they’re hearty and very tasty. I love the flakiness to it.

A Just Adjustment: In this recipe the main adjustment was once again flour. I needed to only add a little because I didn’t mind the moistness in the dough since I wanted it a little more sturdy and not as flaky and since there was a good amount of chocolate it helped everything pull together. I wonder if you guys have noticed that the lot of the pumpkin recipes (2 of the 3) had an additional flavoring, chocolate and cream cheese, the crostata was basically a pumpkin pie so I let that be, but I don’t like pumpkin by itself most of the time, too much for me, so adding another flavor to help cut down on the pumpkin is something I usually look for. The spices also help in that area as well.


Another adjustment was the cooking time, only a little bit longer, but I suggest using a toothpick to check the scones this time and check them in different spots. When I made these the first time I thought they were all the way cooked but they weren’t; once again because of the extra moistness. If you feel not so at ease with the moistness I suggest you add another 2 – 3 tablespoons of flour.


Also, I figured I’d give you a little bit of trivia as well. Did you know that pumpkin is a fruit, a lot of people think it’s a vegetable but apparently not so. Kind of like a tomato.


Well I’m off the computer and going to enjoy having my mom spoil me! It’s crazy how she’s only 2 hours away and still it seems like too far. I hope you all enjoy your holidays and remember to be safe! Enjoy!

Dark & White Chocolate Pumpkin Scones


2 c. + 2 tbsp. (255 grams) Flour

3 tbsp. (44 grams) Sugar

2 ¼ tsp. (29 grams) Baking Powder

½ tsp. (5 ml) Salt

1/4 c. (60 grams) Butter

1 egg

1/3 c. (80 ml) Cold Milk

1/3 c. (80 ml) Pumpkin Puree

1/4 c. (56 grams) Dark (semi-sweet) Chocolate Chips

1/4 c. (56 grams) White Chocolate

1 tsp. (5 ml) Cinnamon

1/2 tsp. (2 ml) Nutmeg

1/4 tsp. (1 ml) Ground Ginger

Materials Need:

Large mixing bowl

Cookie/Sheet tray

Pastry Brush


  1. Preheat the oven to 375 F/ 190 C and pre-measure out all ingredients.
  2. In a medium sized bowl, sift flour, sugar, salt, spices and baking powder then mix together.
  3. In a cup mix you milk, pumpkin and egg and set aside.
  4. Take your cold butter and dice into small squares, mix into your dry ingredients until you have crumbly dough, then add your wet ingredients and with a fork mix together, once mixed together, with your hands make sure everything it combine and the dough is one.
  5. Add your white and chocolate chips, and ration out whatever size scone you prefer. I usually mold it into a circle and start with four and cut those slices in half which yields 8 scones.
  6. Egg wash on top of the scone and sprinkle on some cinnamon sugar (white sugar with some cinnamon powder) and then a pinch of fine sea salt on each scone.
  7. Bake for 20 – 35 minutes, each oven is different so yours may need a little less time or a little more time so check on it after 15 at least.
  8. I usually add some sort of glaze to my scones, but this time I optioned to just drizzle with some honey and enjoy. Now there is nothing to do except eat this scone and never picture your life again without it.



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