These Pumpkin Chocolate Chunk Raspberry Scones are the best Fall breakfast pastry you could ask for! Pumpkin scones that are crunchy on the outside but soft and tender on the inside, spotted with chunks of chocolate and raspberries and finished with a chocolate drizzle.
I’ve taken a break from our DIY/Bedroom renovation adventures to bring you these Pumpkin Chocolate Chunk Raspberry Scones. If you’ve been watching my Insta stories lately, you know that we’re up to our eyeballs in all things BLUE renovating two bedrooms in our house, one that the previous owners decided to paint in all BLUE. But not like baby blue – not like a nice gray blue – like periwinkle’y/purple’y blue that only belongs in a painting – maybe a child’s finger painting – or actually I like this color for like a dress or a cute shirt. NOT painted on the ceiling – the walls – the window grates – the baseboard covers. Good lord. Nothing in this house will EVER be blue again. Nevah evah.
But in all honesty, Fall is my most favorite baking/cooking season of all! And that is primarily because it is the one time of year where it’s completely acceptable to incorporate pumpkin into as many food items as possible. So I’ve really been trying to step away from renovation conquests and get back in kitchen with my pumpkin!
I actually made these a while ago. And quite frankly I was shocked at how amazing they turned out at the very first try. The combination of pumpkin and chocolate is my all-time fave. I have used it in so many recipes. And I love a good scone too. So this Pumpkin Chocolate Chunk Raspberry Scone combination was just like a twinkle in my pumpkin/chocolate/scone loving eye, a twinkle waiting to be born.
Murph and I did a lot of fruit picking this summer, and I had some raspberries from one of our trips in the freezer, so I tossed some in. I’ve found in many baking experiments this summer that when incorporating berries into a recipe (like blubes or raspbs), it’s really helpful to freeze them before, and then take them out of the freezer just before you’re ready to incorporate them into your mixture. It just helps them to not get completely mooshy before baking, because they will definitely moosh up a bit when they bake. And in the case of these scones, the dough is so wet already, that the less wetness you can add from your berries the easier it will be to form the dough.
Do your Fall/Pumpkin & Chocolate loving self a favor and get these Pumpkin Chocolate Chunk Raspberry Scones on the table today!
Ingredients
- 6 tablespoons butter, frozen
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 cup raspberries*
- 1 cup dark chocolate chunks, plus 1//4 cup to melt for drizzle
Instructions
Place your butter in the freezer and let it freeze for at least a 1/2 hour.
Preheat your oven to 400 degrees F.
While the butter is freezing, mix together your flour, pumpkin pie spice, baking powder, salt and sugar in a food processor. When the butter is frozen, shred it with a cheese grater or take a knife and give it a rough chop. It will cut it shards since it's frozen. Cut the butter into the dry mixture with the food processor until crumbs form. Dump the flour/butter mixture into a large mixing bowl, and with a spatula, gently fold in the raspberries and chocolate chunks.
In another bowl, mix together the egg, pumpkin puree, heavy cream and vanilla. Add the wet mixture to the dry mixture, gently working the dough together with a spatula, trying not to overwork. Transfer the dough to a well floured surface, sprinkling a small amount of flour on the top as it will be very sticky. Form the dough into a circle, and then cut the circle into 8 triangles.
Place the scones on a parchment lined baking sheet and bake for 18 minutes. Let cool for 5 minutes before serving. Melt the remaining chocolate in the microwave and finish the baked scones with chocolate drizzle.
Scones are best served right away or within two days of baking. If you're not planning to eat them right away, may I suggest wrapping the unbaked scones and freezing them, and then popping them in the oven when you want one! It's amazing. A fresh baked scone makes life better. You just want to bake them for an additional 4-6 minutes.
https://www.andtheycookedhappilyeverafter.com/pumpkin-chocolate-chunk-raspberry-scones/