Pumpkin Chocolate Scones

I'm not gonna lie. I bought a can of pumpkin on the last day of August. I knew that as soon as September hit I would be reaching for all the fall favorites ... chunky knits, leather booties, and everything pumpkin. While I've held out for a PSL (waiting for a really cool, crisp fall day for that!), these Inspired Taste pumpkin scones were quickly whipped up, spiced glaze and all. Best Friday night decision ever  made at 10:00 p.m.!

Pumpkin Chocolate Scones

for the scones:

2 cups all-purpose flour

1/3 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 cup chocolate chunks

8 tablespoons (1 stick) cold butter

1/2 cup pumpkin puree

1 tablespoon molasses 

3 tablespoons half and half

1 large egg

2 teaspoons vanilla extract

for the spiced glaze:

1 cup powdered sugar

1 tablespoon pumpkin puree

1/8 teaspoon cloves

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 to 2 tablespoons half and half

Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and chocolate chunks together until blended.

Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembled coarse cornmeal with a few pea-sized bits of butter, about 5 minutes.

In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended. Stir into the flour and butter mixture until a soft dough forms.

Transfer the dough to a floured surface. Knead three to four times until it comes together.

Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.

Transfer scones to baking sheet(s) then bake 10 to 15 minutes or until golden brown. Transfer to a wire rack and cool completely before adding glaze.

Serve with a piping hot cup of coffee!