An Early Taste of Fall: Pumpkin Chocolate Scones

I need bread in the morning and so do my kids. My husband can take it or leave it. What is wrong with that man? I think it's genetic... Luckily, this may be the only thing we do not have in common-- Well that, and the fact that he is a night owl and I am a morning person. Our children, poor souls, take after me. So in the morning as I try desperately to inhale my coffee, they open their little beaks and start making little hungry sounds. On a good day, I am prepared with some homemade bread ready for the toaster. There are, however, those mornings where not a crumb is left and I need something fast to feed to them.

Muffins are great but scones are even better. It's like eating a cookie for breakfast. It goes so well with the warm gulps of coffee. The combination is just lovely.

Growing up in France, pumpkin was not a part of my diet but I'm quite fond of it. What is not to love?



It's orange, starchy, so satisfying and goes beautifully with all kinds of spices, as well as chocolate.

So in the spirit of all things orange and delicious, I give you a new family recipe: Pumpkin Chocolate Scones.




Pumpkin Chocolate Scones (11 scones)
As usual, if you are not concerned with your gluten or wheat intake, you can replace the brown rice flour, tapioca starch and sorghum flour with 1 cup whole wheat pastry flour and 1 1/2 cup of all purpose, as well as omit the xantham gum.



Dry Ingredients:

1 cup brown rice flour
1 cup tapioca starch
1/2 cup sorghum flour
1/2 tablespoon baking powder
1/2 teaspoon xantham gum
1/4 teaspoon salt
1/2 cup turbinado sugar or other granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon ground cinnamon

Wet Ingredients:

1 cup pumpkin puree, canned okay
1 large egg, beaten
1/4 cup + 2 tablespoons lowfat milk or soy milk

Add Ins:

1/4 cup roasted walnut oil, or canola oil
2 tablespoons unsalted butter, diced
1/4 cup walnut pieces
1/4 cup chocolate chips

Preheat oven 400F.
Oil cookie sheet.

Mix all the dry ingredients in a large bowl.
Mix all the wet ingredients in a small bowl.

Pour oil into the flour mixture, then butter. Combine with your fingers until nice and crumbly. Make a well in the middle.
Pour the liquid mixture into the well and work in by mixing with a spoon until just combined. Add walnut pieces and chocolate chips and mix in.
Using 1/4 cup measuring cup, drop batter onto the prepared cookie sheet. Bake in the oven for 25-30 minutes or until golden. Transfer to a rack to cool for ten minutes.

Other quick recipes for breakfast:
Orange Blueberry Muffins
Candied Orange Muffins with Rosemary