Pumpkin-Ginger Chocolate Chip Scones
It’s hard for me to let Halloween season pass without at least a couple of new pumpkin-centric recipes and this October is no exception. I got it in my head to try scones next and this is the happy result: it’s a celebration of warming seasonal flavors with a perfectly crispy top and soft interior. My husband said it’s the best scone he’s ever had and, well, I will take it. (That said, I don’t know exactly how many scones he’s had.) I think it would pair beautifully with your favorite cozy autumn beverage.
Believe it or not, scones are actually kind of controversial for a simple pastry, or at least there are a lot of differing opinions. There is a lot of debate about proper pronunciation (but in the U.S., these tasty pastries are usually pronounced one way), there is debate about the proper shape – traditionally in the U.K., they are round like biscuits and in the U.S., it is common to see them cut into wedges – and there are disagreements with how sweet the dessert ones should be, from barely to sugar bombs. (There are also savory scones, which I am happy to explore in the future.) I am not claiming to be an authority on scahns or scownes, but I just wanted to make something delicious and October-inspired.
Like all pastry, there is a little bit of fussiness with regard to temperature to keep the scones from spreading in the oven, but this is on the balance a pretty easy, one-bowl recipe for even beginning bakers. I made these gluten-free because that is how I bake but you can feel free to use all-purpose flour. If grating the frozen butter is a little too much for you, just cube it, but I think the grating of it led to a scone with the perfect texture. Please read the recipe through before starting so you are prepared. Scones in the U.S. often have a drizzled glaze, so I included instructions for that, too, but I also like it just as is with the plain, slightly crunchy top.
2 cups flour (I used this), cold from the refrigerator
½ cup granulated sugar, plus two extra tablespoons for sprinkling
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
8 tablespoons unsalted vegan butter, frozen
⅓ cup vegan creamer, plus two tablespoons for brushing
½ cup pumpkin purée (not pumpkin pie purée)
3 tablespoons JUST egg, shaken
1 teaspoon pure vanilla extract
⅔ cup vegan, slavery-free chocolate chips
Optional glaze:
1 cup powdered sugar, sifted
2 tablespoons vegan milk
In a large bowl, whisk together the flour, ½ cup sugar, baking powder, baking soda, cinnamon, ginger and salt. Using a grater, like a box grater, grate the frozen butter into the flour mixture. Combine the butter and flour mixture using a pastry cutter, two forks or your fingers until the dough is crumbly and there are no dry flour pockets.
In a small bowl, stir together the ⅓ cup creamer, pumpkin purée, JUST egg and vanilla extract. Pour into the dough mixture, stir with a large spoon until mostly combined, then add your chocolate chips, mixing well.
Transfer the dough to a lightly floured work surface and work the dough by hand into a ball and then an 8-inch disc that is even throughout. Cut this with a very sharp knife into eight equal wedges. Transfer these wedges onto a parchment paper-lined baking sheet, put in the refrigerator for 20 minutes and preheat the oven to 400 degrees.
When the chilling period is over, brush with the remaining creamer, sprinkle a bit of sugar on top of each wedge, and bake for 25 minutes or until the tops are golden brown in places. Transfer to a wire rack and allow to cool before serving. If serving with a glaze, combine the powdered sugar and vegan milk with a whisk in a small bowl, and then drizzle the completely cool scones with it. Simply plunging the whisk in the glaze and then drizzling over the scones is a great way to do this or with the tines of a fork.
It’s hard for me to let Halloween season pass without at least a couple of new pumpkin-centric recipes and this October is no exception. I got it in my head to try scones next and this is the happy result: it’s a celebration of warming seasonal flavors with a perfectly crispy top and soft interior. My husband said it’s the best scone he’s ever had and, well, I will take it. (That said, I don’t know exactly how many scones he’s had.) I think it would pair beautifully with your favorite cozy autumn beverage.
Believe it or not, scones are actually kind of controversial for a simple pastry, or at least there are a lot of differing opinions. There is a lot of debate about proper pronunciation (but in the U.S., these tasty pastries are usually pronounced one way), there is debate about the proper shape – traditionally in the U.K., they are round like biscuits and in the U.S., it is common to see them cut into wedges – and there are disagreements with how sweet the dessert ones should be, from barely to sugar bombs. (There are also savory scones, which I am happy to explore in the future.) I am not claiming to be an authority on scahns or scownes, but I just wanted to make something delicious and October-inspired.
Like all pastry, there is a little bit of fussiness with regard to temperature to keep the scones from spreading in the oven, but this is on the balance a pretty easy, one-bowl recipe for even beginning bakers. I made these gluten-free because that is how I bake but you can feel free to use all-purpose flour. If grating the frozen butter is a little too much for you, just cube it, but I think the grating of it led to a scone with the perfect texture. Please read the recipe through before starting so you are prepared. Scones in the U.S. often have a drizzled glaze, so I included instructions for that, too, but I also like it just as is with the plain, slightly crunchy top.
2 cups flour (I used this), cold from the refrigerator
½ cup granulated sugar, plus two extra tablespoons for sprinkling
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
8 tablespoons unsalted vegan butter, frozen
⅓ cup vegan creamer, plus two tablespoons for brushing
½ cup pumpkin purée (not pumpkin pie purée)
3 tablespoons JUST egg, shaken
1 teaspoon pure vanilla extract
⅔ cup vegan, slavery-free chocolate chips
Optional glaze:
1 cup powdered sugar, sifted
2 tablespoons vegan milk
In a large bowl, whisk together the flour, ½ cup sugar, baking powder, baking soda, cinnamon, ginger and salt. Using a grater, like a box grater, grate the frozen butter into the flour mixture. Combine the butter and flour mixture using a pastry cutter, two forks or your fingers until the dough is crumbly and there are no dry flour pockets.
In a small bowl, stir together the ⅓ cup creamer, pumpkin purée, JUST egg and vanilla extract. Pour into the dough mixture, stir with a large spoon until mostly combined, then add your chocolate chips, mixing well.
Transfer the dough to a lightly floured work surface and work the dough by hand into a ball and then an 8-inch disc that is even throughout. Cut this with a very sharp knife into eight equal wedges. Transfer these wedges onto a parchment paper-lined baking sheet, put in the refrigerator for 20 minutes and preheat the oven to 400 degrees.
When the chilling period is over, brush with the remaining creamer, sprinkle a bit of sugar on top of each wedge, and bake for 25 minutes or until the tops are golden brown in places. Transfer to a wire rack and allow to cool before serving. If serving with a glaze, combine the powdered sugar and vegan milk with a whisk in a small bowl, and then drizzle the completely cool scones with it. Simply plunging the whisk in the glaze and then drizzling over the scones is a great way to do this or with the tines of a fork.
Vegan, Recipe, Dairy Free, Scones, Pumpkin, Ginger, Chocolate Chip, Dessert, Autumn, Halloween