I recently joined the Faith & Family Podcast for the first time since giving birth to Thomas. It’s hard to believe our little dude will be six weeks tomorrow.
Danielle Bean, Lisa Hendey, and I dished about babymoons, the importance of taking care of yourself especially during stressful periods, and evangelizing through new media. It was so much fun catching up with some of the F&F crew. However, I didn’t feel like I was on top of my game and found myself stumbling on my words a bit. (I’m my worst critic though so hopefully you won’t notice.) Click here to listen.
Maybe I should have nibbled on the chocolate chunk pumpkin scones I mentioned during the podcast. Oh my, they’re so good. I tend to crave sweet things when I’m not getting enough sleep, so right now my sweet tooth is giving Willy Wonka a run for his money. On Thursday, I solicited the help of Rae and Mary Elizabeth and made a quick batch of these delicious scones to satisfy my hankering for sweetness. I’ll share the recipe just in case any of you are pining for something yummy. We make lots of stuff with pumpkin in honor of fall, and these definitely are one of my favorite treats for the season. Dip them in coffee, and you’ll be swooning.
Pumpkin Chocolate Chunk Scones
2 cups flour
1/2 cup brown sugar
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin
1 tsp. vanilla extract
1/2 cup dark chocolate chunks
Preheat oven to 375°. Mix together flour, sugar, spices, baking powder, baking soda, and salt in a large bowl. Cut butter into small pieces and cut into flour until mixture resembles coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk, and vanilla. Add to flour mixture and mix until the dough comes together. Stir in chocolate chunks.
Transfer to a lightly floured surface and knead gently 3 to 4 times (or use the dough hook on your standing mixture to do the work for you). Gently shape the dough into a circle about 1 1/2 inches thick. Cut into equal, triangular wedges (you should be able to make about six scones). I use a pizza cutter to divide my scone dough.
Bake for 20 minutes, or until a toothpick comes out clean.
Thanks for sharing the recipe. I just bought pumpkin, but have had a hard time finding a chance to get it out of the cupboard and making something with it. These sound like the inspiration I need…And, congrats on your new baby. Everytime is so special.
Oh those sound amazing! I am tempted to try them with white chocolate instead of dark-I’ll let you know how it goes if I do!
Thanks for the recipe….I happened upon it yesterday, checked the cupboard to see what ingredients we might still need, popped my 16 month old granddaughter in her stroller and headed to the IGA. We stopped for a little time to swing at the park and arrived home in time for lunch, nap and Grandma Ann’s baking hour. They were everything you said they would be – in fact I made a second batch last night and have enough pumpkin to repeat the process at least two more times..