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Chocolate Drizzled Pumpkin Cream Cheese Scones


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It’s pumpkin season Chuck Brown! Pumpkin everything makes its appearance till December first. Lattes and pies and muffins. Try something different this year and whip up a batch of these chocolate drizzled pumpkin cream cheese scones. Perfect for breakfast with a nice cup of coffee, or really any ole’ time.

Ingredients

  • 1 1/2 cup All purpose flour
  • 1/2 cup Cake flour
  • 2 Tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ginger
  • 6 Tablespoon butter
  • 4 oz. cream cheese
  • 1/2 cup pumpkin puree
  • 1/3 cup buttermilk
  • 1/4 C maple syrup
  • 1 t vanilla
  • 1 recipe Chocolate Drizzle (follows)

Preheat oven to 375°

Cut the butter into small pieces and chill in freezer.

Cut the cream cheese into small cubes and chill in freezer with the butter. You want the cheese to be slightly frozen.

Mix together the pumpkin, buttermilk, syrup and vanilla until well blended and then also chill in freezer.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.

Retrieve the butter and blend it into the flour mixture with a pastry blender or your fingers. This mixture should look like coarse crumbs.

Now do the same with the cream cheese, only less vigorously. You want to see the cream cheese chunks. Do not pulverize them.

Add the pumpkin buttermilk mixture to the flour and mix just until the dough comes together. Do not over mix.

Turn dough out onto a lightly floured surface, knead a few times to form a flat circle about 1.5″ thick and 7″- 8″ round.

Now cut this circle into 8 pie slices and place on a cookie sheet with wedges about 1″ apart.

Bake at 375° for approx 15 minutes or until golden brown.

Remove from oven and let cool.

Chocolate Drizzle

While the scones are cooling pour 8 oz chocolate chips into a glass bowl. Heat 1/2 c of heavy whipping cream to a boil. Pour cream over the chocolate and slowly stir until blended. Add one T of butter and stir till smooth. Drizzle over scones.


About

Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
Jeff & Heather's website: http://hecooksshecooks.com/ | View all posts by

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