I declare these layered pumpkin chocolate scones the official scones of Halloween! The orange and black combo is perfect and all natural thanks to pumpkin puree and black cocoa powder. Keep reading for lots of step-by-step photos and all my usual scone tips.
'Tis the season for all the pumpkin recipes and Halloween will be here before we know it. That was the inspiration behind this recipe; I just wanted to create something fun for Halloween - something that is rather lacking on my blog I must admit. And since scone recipes are one of my favorite things to create it was an easy choice. I thought about just adding chocolate chips or chunks to my Spiced Pumpkin Scones recipe but then decided to get carried away and create a whole new recipe!
How to make layered pumpkin chocolate scones
Don't be fooled by the layers, these scones are not complicated. They start out with the same dry mixture and the same wet mixture. Once the dry mix is made and the butter is incorporated I draw a line down the middle with my finger and separate out half of the dry mix to another bowl. I then add black cocoa powder to one of the bowls. Then the wet mixture gets divided between the two bowls. This creates a chocolate dough and a pumpkin dough. Once the two doughs are made, I stack one on top of the other and perform my signature cutting and stacking technique to create all of those fun layers. That's the gist of it! I am thrilled with the results! Check out the photos, recipe card, and notes for more detailed instructions.
Ingredients for these layered pumpkin chocolate scones:
- all purpose flour - I use King Arthur or Azure Standard
- baking powder - for some lift - I use aluminum free
- kosher salt - always diamond kosher
- pumpkin pie spice - any brand you like, or you can just use cinnamon
- light brown sugar - dark would work as well
- butter - salted or unsalted, very cold, grated
- heavy cream - I've used half and half in many of my scones and it works just fine
- canned pumpkin puree (not pumpkin pie filling) - for color, flavor, and serious moisture in these scones
- molasses - just to boost the Fall vibes and it also enhances the orange color a bit. I use Grandma's brand.
- egg - for moisture and sturdiness
- vanilla extract - for that sweet elegance
- black cocoa powder - I use this one from King Arthur. If you want to make these with regular cocoa powder they will be great, just not as dramatically dark.
- egg wash and granulated sugar for topping - I decided not to glaze these because I love the way the crackled tops look and how you can actually see the 2nd layer peeking through the cracks on top. But without the egg wash they did look very dry on top so I decided to add an egg wash and a sprinkle of granulated sugar. If you were really making these for Halloween, some colored sugar or even Halloween sprinkles would be very fun!
I am a very visual learner so I always try to add step-by-step process photos especially with a recipe that has multiple steps like this one. I hope you find them helpful.
the scrap scones will be extra wild and more marbled than layered, but I think they are really fun! With all of them, just make sure to freeze them for at least 30 minutes before baking. This is especially important with a dough like this since we are fussing with it so much. You want to make sure the butter is super chilled before they go in the oven.
What is the secret to making good scones
I share these same tips for ALL of my scone recipes:
- Start with cold ingredients - cold butter, cold egg, cold cream - some people freeze the dry ingredients and the bowls/utensils. I think that's overkill.
- Something new I've been doing is to grate the cold butter on a box grater. It is a game changer and creates the perfect butter to flour ratio (and no need to use a pastry cutter! Woohoo!)
- Err on the side of too little liquid - it is better to have a slightly dry dough than a too-wet dough. You can incorporate the dryer bits as you are folding and stacking the dough.
- Mix gently - my weapon of choice is a fork - while slowly drizzling in wet ingredients. You aren't trying to develop any gluten in these tender babies.
- Once mixed, divide and stack dough 2-3 times to get perfect, flaky layers.
- Freeze dough for 30 minutes or more before baking (see make ahead tips below).
I hope you'll give these fun Halloween-themed Scones a try!
If you do, make sure to let me know by leaving a comment and star rating below. And if you want, tag me on instagram or facebook so I can see! You can find me here:
Facebook: wild thistle kitchen blog
More Pumpkin Recipes:
- Pumpkin Sage Dinner Rolls
- Pumpkin Banana Muffins - so good and so easy!
- Pumpkin Swirl Cheesecake - The creamiest! with a gingersnap crust and gingerbread caramel sauce.
- Skillet Pumpkin Crisp with Gingersnap Streusel
- Pumpkin Swirl Cheesecake Bars