These moist scones are packed with the warm flavors of pumpkin and chocolate, and drizzled with a rich maple glaze. It doesn’t get any more fall than chocolate chip pumpkin scones with maple glaze.
This recipe originated from my desire to make something that combines my three current favorite flavors. Chocolate is always something I’m in the mood for, and right now I’m just as smitten for all things pumpkin as everyone else seems to be. It’s like we all feel this desperate need to cram 12 months of pumpkin eating into the three months that it’s actually socially acceptable.
And then there’s the maple glaze. I grew up in a small town with the best local donut shop. My all-time favorite donut flavor is maple-frosted. It’s a flavor you can’t find on other baked goods, which is kind of okay with me; it belongs on donuts.
Since moving away and leaving those fabulous donuts behind, I’ve been on the lookout for a local version that might come close. I’ve yet to find it, partially because I’ve never even found another maple-frosted donut. I don’t know why donut shops in the south don’t carry that flavor, but they don’t, which means I don’t get a maple fixed.
Unless I make these scones. Don’t get me wrong, the pumpkin and chocolate in the scone itself is rich and moist, but still dense like a scone should be. They’re great on their own, but the maple glaze makes the pastry. It’s a sweet but deep flavor that complements the pumpkin and chocolate. These scones were a hit with my family, even the ones who don’t feel as strongly about maple as I do.
Chocolate Chip Pumpkin Scones with Maple Glaze
scone recipe adapted from Chelsea’s Messy Apron
For the Scones
1/4 c. buttermilk
2 tsp. vanilla extract
1/2 c. pumpkin puree
2 c. flour (I use half whole wheat, half all-purpose)
1/4 c. unsweetened cocoa powder
1/2 c. sugar
1 tbs. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/3 c. butter, cold
1 c. chocolate chips
For the Glaze
1 cup powdered sugar
1 tsp. maple extract
2 tbs. milk
Preheat oven to 375 degrees. In a large bowl, mix together buttermilk, egg, vanilla, pumpkin, sugar, baking powder, salt, cinnamon, and cloves. In a separate bowl, combine the flour, sugar, and cocoa powder. Cut the butter into small chunks and cut it into the flour mixture until the butter pieces are the size of peas. Stir in the chocolate chips.
Add the flour mixture to the pumpkin mixture and mix just until combined. Be careful not to overwork. Turn the dough onto a floured surface and knead a couple times. Press the scone dough into a circle and cut it, like a pizza, into eight equal-sized triangles. Place the triangles on a parchment-lined baking sheet and bake for 18-22 minutes. Allow scones to cool before adding the glaze.
While scones are cooling, whisk together the powdered sugar, maple extract, and milk. If the glaze is too thin, add a little more powdered sugar; if it’s too thick, add a little more milk. When scones are cooled, drizzle them with glaze.