Chocolate Ganache Pumpkin Scones
Makes 16 Petite Scones
1 1/2 cups all-purpose flour, plus two tablespoons (plus more for dusting your hands + surfaces)
1 1/2 cups cake flour
1 tablespoons baking powder
2/3 cup brown sugar, packed
1 1/2 teaspoon sea salt
1 teaspoon five-spice powder
2/3 cup pure pumpkin (not pie filling…100% pure puree)
1/2 cup heavy whipping cream, cold
1 large egg, cold
2 tablespoons real maple syrup
1 stick (4 ounces) unsalted butter, cold and cut into eight pieces
1 1/2 cups dark chocolate chips
1/2 cup dark chocolate, chopped
1 cup heavy whipping cream, warmed
Put parchment paper or a silpat on a large baking sheet.
In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, brown sugar, five-spice powder and salt. Set aside.
In a medium bowl, whisk together the pumpkin, heavy whipping cream, egg and maple syrup. Set aside.
Using a pastry blender, two-forks or your hands, cut the butter into the flour mixture until it’s the size of large peas. Drizzle your egg- cream mixture over the flour-butter mixture. Using a fork, stir the mixture until a craggy ball starts to form. Sprinkle the chopped chocolate over the top and fold into the dough, until it’s evenly mixed throughout.
Lightly flour the surface of a cutting board and your hands.
Dump the craggy dough ball onto the floured cutting board and gently press and shape it into a cohesive ball. Don’t futz too much, just make sure that everything is well blended. Re-flour your hands as needed. Divide the dough into four equal-sized hunks of dough.
Shape each hunk of dough into a nice round disk, about 1-inch thick and set on the prepared baking sheet. Take care to make sure that the sides are at a nice, crisp 90-degree angle. Pop the baking tray into the freezer for 30 minutes. If you have a freezer that won’t accommodate a baking sheet place them on plates.
Preheat your oven to 400 degrees F. Make sure you have a rack in the top 1/3 of the oven; at least six inches from the top.
Get the discs out of the freezer. Using a very sharp knife, cut each disc into four scones (for a total of 16 scones). Make sure you cut straight down (no see-saw action). Arrange the scones on the parchment-covered baking sheet, leaving about 1 ½ to 2 inches between each scone.
Bake the scones on that top rack of the oven for 13-16 minutes.
While the scones are baking, mix together your ganache. Place the chopped chocolate in a heat-safe bowl and pour the warmed cream over the top. Stir until smooth.
Check the scones when the timer goes off…are they cracked, with just the slightest pale tan happening? If so, they’re done. Another test: gently press down on the middle. It should feel soft, but firm.
Let them cool on the baking sheet for about 15 minutes. Drizzle with the ganache and serve. Scones are best the day they are made but will last for several days stored in an airtight container at room temperature.