Pumpkin Chocolate Chunk Scones with Chocolate Drizzle

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
1 egg
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.