Chocolate pumpkin pecan scones with maple glaze are a delightful fall breakfast treat! Dark chocolate, chopped pecans and pumpkin all in a tender pastry.
Fall is finally here! This marks the beginning of my baking extravaganza.
The first fall sightings were the giant bags of miniature Halloween candies exploding from the aisles in the grocery store. I also can’t forget those adorable mini pumpkins and sticky caramel apples.
I try not to go to the market hungry because there are way too many temptations right now. But boy, was I craving something pumpkin flavored, so I purchased my first can of Libby’s pumpkin puree. I couldn’t wait to think of a sweet treat to bake!
I decided to go all out and pack these buttery little pastries with my fall flavor arsenal, creating chocolate pumpkin pecan scones with maple glaze, boom!
Isn’t it wonderful when your entire house oozes of sweet and earthy spices like cinnamon, ginger and nutmeg after baking a tray of goodies?
These pumpkin scones smell even more divine as they bake into tender pastries, with roasted pecans and melted dark chocolate chips. This recipe yields scones that have irresistible crumbly edges with a moist bread center.
Each bite has a nice crunch from the chopped pecans and intense chocolate flavor, I like to use Ghirardelli 60% bittersweet chocolate chips. I couldn’t help but make the scones, even more, decadent by creating a simple maple glaze, then drizzling more dark chocolate on top and bits of pecans.
I shared these scones with my dear friend Patrice for Sunday brunch, and they were a hit! They went perfectly with a hot cup of jasmine green tea, and a glass of bubbling rose sparkling wine I brought over.
Since I didn’t have time to make the batter fresh that morning, I mixed and formed the scones the night before, storing them in the refrigerator covered overnight. When I was ready to bake the next morning, I just popped them on a parchment paper lined sheet tray to bake, and they were done in less than 20 minutes!
The maple glaze is so quick and easy to make, don’t be afraid to generously top the scones with the glaze! Make these for the people you love, they will surely appreciate the home-baked goodness!
What baking method is used to make Scones?
Scones are considered a “quick bread” because they can be made with little time and effort, and they use a chemical leavening agent like baking powder to help the pastry rise. The mixing method used is called “biscuit” because of the type of fat used and texture of the baked good. Chilled solid butter is broken up into small pieces into the flour and then mixed with the wet ingredients. The small butter pieces create air and fat pockets in the dough when baked, giving you a light and flaky pastry. This is the exact texture you want for the chocolate pumpkin pecan scones, crispy and crumbly edges and tender bites on the inside, yum!