This post comes from our contributor Jill of a Better Happier St. Sebastian.
Pumpkin Chocolate Chunk Scones with Chocolate Drizzle
Makes 6 scones
2 cups whole wheat pastry flour, plus ¼ cup
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cardamom
2 teaspoons pumpkin pie spice
6 tablespoons cold unsalted butter, cut into ½” pieces
½ cup light brown sugar
½ cup canned pumpkin puree
½ cup low fat milk
4 oz. dark chocolate, cut into chunks
Preheat oven to 400. In a large bowl combine 2 cups flour, baking powder, salt, cardamom,
pumpkin pie spice and brown sugar. Cut in the cold butter until a coarse meal forms. In a
separate bowl whisk the egg, pumpkin puree and milk together until smooth. Make a well in
the flour mixture and pour wet ingredients in. Stir slowly until just combined. Transfer the
dough onto a lightly floured surface, using the remaining ¼ cup of flour to smooth and form
the dough into a circular round. Cut the round like a pie, into 6 equal pieces and transfer to a
prepared baking sheet. Bake for 15-18 minutes, until the scones have browned. Serve warm,
with chocolate drizzle (recipe below).
Dark Chocolate Drizzle
1.5 oz dark chocolate, cut into chunks
1 tablespoon low fat milk
In a saucepan over low heat, melt the chocolate until smooth. Add in milk gradually, stirring
to combine until fully mixed with the chocolate. Drizzle over scones immediately.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog!