"Orange & Black" Breakfast: Pumpkin-Chocolate Chip Scones & Mimosas


If you haven't noticed by now, I like to spend a lot of my time eating while watching baseball. This lovely October morning was no exception. While Game 5 of Giants-Reds was technically played in the afternoon at Cincinnati, those of us here on the West coast got the odd start time of 10:00 AM. This forced me to improvise my usual game-day spread...I mean, you could serve beer in the morning. I wouldn't judge you. I've had wine, and who doesn't love a good bloody mary or mimosa?...But for the people that want a more breakfast-friendly treat? I made "Orange & Black" scones, made with pumpkin and dark chocolate chips!


First things first, preheat your oven to 400 degrees. Then, in a mixing bowl, blend together the flour, sugar, baking powder, and spices. Use a pastry blender to "cut" the cold butter into the dry ingredients. Avoid big chunks of butter, and make sure it's all evenly distributed.


Then, combine the pumpkin puree, egg, and cream in a liquid measuring cup or a small bowl. Slowly pour the pumpkin-cream mixture into the dry ingredients, stirring with a spatula to begin bringing the dough together. While scones commonly get a bad rep for being too dry, the pumpkin keeps these ones moist.


At this point, fold in the 3/4 cup of bittersweet chocolate chips. (After these get baked, my favorite part is the rich, melted morsels of chocolate in each bite. The bittersweet also accents all of the warm spices.)

Knead the dough by hand or with the spatula until a more firm dough forms. (Make sure to knead minimally. It's important to not overdo it!)


Next, divide the dough into two balls and work with one piece at a time. On a lightly floured surface, flatten the dough ball, roll it out until about 1/2-in thick, then cut the circle into 6 wedges.

Instead of repeating the exact same process with the second half of the dough, I decided to cut out little pumpkin shapes! It made them look much more festive :) Each one was then placed on an ungreased baking sheet lined with foil (use parchment paper or a Silpat, if you prefer). I brushed the tops with melted butter, and finished with a light sprinkling of sugar.


Finally, bake at 400 degrees for 15-18 minutes, until they've risen and the outsides are a golden color. Transfer the hot scones to a cooling rack immediately, so that they don't overcook on the hot baking sheet.


Serve these chocolatey, pumpkin-spiced bites with your favorite breakfast beverage! Mine happened to be a mimosa :) (See, I told you I wouldn't judge you for any pre-5 o'clock libations.)


Post game update: Thankfully, Matt Cain's second NLDS outing had much, much better results. MVPosey hit a grand slam off of Mat Latos (Seriously, I could watch that swing. All. Day. Long.), Romo absolutely gutted it out in the bottom of the 9th...and Timmy finally got his champagne shower. The celebration bubbly was definitely flowing in my house too, all morning and all afternoon.


These "Orange & Black" Scones are also tasty with a mug of hot chocolate, tea, or freshly-brewed coffee. (A pumpkin-spiced latte, perhaps?)

It's Fall. It's pumpkin time. It's playoff baseball. You don't have to be a Giants fan to enjoy these, but it's certainly a sweet treat to have this Orange October ;)


Pumpkin-Chocolate Chip Scones (yields 12 scones)

Print Recipe
Ingredients:
1 Egg
1/4 cup Heavy Cream
3/4 cup Pumpkin Puree
2 1/3 cups All Purpose Flour
1/2 cup White Granulated Sugar + 2 tbsp for sprinkling
1 tbsp Baking Powder
1/4 tsp Salt
3/4 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg*
1/8 tsp Ground Allspice*
1/8 tsp Ground Ginger*
5 tbsp Butter, chilled + 1 tbsp Butter, melted for brushing
3/4 cup Chocolate Chips, dark or bittersweet
(* = OR 1/2 tsp Pumpkin Pie Spice)
  1. Preheat oven to 400 degrees.
  2. In a small bowl, whisk together the egg, cream, and pumpkin puree. Set aside. In a separate mixing bowl, combine the flour, 1/2 cup of sugar, baking powder, salt, and spices.
  3. Using a pastry blender, "cut" the 5 tbsp of cold butter into the dry ingredients until the mixture is crumbly and the butter is evenly distributed. Then, slowly pour in the pumpkin-cream mixture, stirring with a spatula to bring the dough together. Fold in the chocolate chips at this point. Knead the dough by hand or with a spatula until a more firm dough forms, but just until the flour is completely incorporated.
  4. Next, divide the dough into two halves and work with one piece at a time. On a lightly floured surface, flatten one dough ball, roll it out into a 1/2-in thick circle, then cut the circle into 6 wedges. Repeat this process with the second half of dough.
  5. Place the scones on an ungreased baking sheet lined with foil or parchment paper. Brush the tops with melted butter, and finish with a light sprinkling of sugar. Finally, bake at 400 degrees for 15-18 minutes, until the scones have risen and the outsides are golden.
  6. When the scones are done, transfer to a cooling rack immediately to avoid overcooking.
  7. Serve the scones with hot chocolate, tea, or coffee. Enjoy them for breakfast or an Autumn snack :)