Pumpkin Chocolate Chunk Scones
The past couple weeks have been filled with a whirlwind of activity. Consequently, the blog has suffered big time as a result. But, it’s been a great month filled with plenty of work, overtime + family time on Vancouver Island, and attending a conference with like-minded people. The next week will be incredibly busy, and I need to keep it ‘hush-hush’ until after it’s done. I can’t wait to share with you what it is!
Last weekend Marlina and I attended the FBC 2014 Conference. For those of you unfamiliar with it, it’s the Canadian Food Bloggers annual conference. There were over 140 attendees with incredible list of guest speakers. I think my favorites of the weekend were Robin Esrock (The Great Canadian Bucket List), Matt Armendariz (Food Photographer) & Adam Pearson (Food Stylist) AND the elusive Thug Kitchen! I’ve learned so much from the conference, and even though I currently don’t plan on monetizing my blog it has inspired me to find a focus and to try and make it better.
Naturally at a food bloggers conference, you get served the BEST food and meet the BEST people!! Lots of sweet treats, savory eats and I finally got to meet my dear fried Courtney from the Fig Tree Blog. She is much lovelier in person! I also got to meet other wonderful bloggers (shout out to Joyce at The Skinny Pear for being so awesome!) who have similar goals and interests. A big thank you to Ethan & Melissa of Food Bloggers of Canada and the overwhelming list of sponsors for hosting this event!
I’ve been having a hard time detoxing after a very gluttonous couple of days. Day 3 post conference I was dreaming of scones…..so I dreamed up this recipe and put it into action. I rarely have success with recipes that I create ad lib, but this one turned out perfectly. Moist, fluffy scones filled with pumpkin flavor and best of all, studded and drizzled with chocolate. Great as a snack or even for breakfast-because that’s acceptable, right?
Pumpkin Chocolate Scones
Makes 8 scones
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
¼ cup sugar
5 tablespoon unsalted butter
¾ cup pumpkin puree
2 tablespoon milk
2 ounces semi sweet chocolate, chopped into chunks
1 egg, beaten
1 tablespoon milk
2 ounces chocolate, chopped finely
1 teaspoon butter
1 tablespoon milk
Preheat the oven to 400 degrees. Butter a large sheet pan, sprinkling with flour.
In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg, cloves and sugar. Add in the butter and cut with a fork until the mixture is the size of peas. Add the pumpkin puree & milk to the flour mixture and mix with a wooden spoon until the mixture comes together. Add chocolate chunks and gently fold in.
With your hands, gather the mixture into a ball and place on a clean floured surface. Form into a circle and press onto a 1 inch in thickness. Slice into 8 pieces and place 2 inches apart.
Whisk the egg and milk together. Brush onto the scones. Bake in the preheated oven to 15 minutes. Transfer onto a wire rack and cool completely.
In a small saucepan, melt the butter over medium heat. Add in the finely chopped chocolate with the milk. Stir until completely melted and transfer to a Ziploc bag. Drizzle on top of the scones.
Store in an airtight container in the refrigerator for up to 3 days.
Source: Peaches & Cream