Pumpkin Cornmeal Scones drizzled with chocolate and topped with pecans.

Pumpkin Cornmeal Scones

Pumpkin Cornmeal Scones are drizzled with dark chocolate and studded with pecans and chocolate chips. A decadent scone recipe for autumn!

Pumpkin Cornmeal Scones drizzled with chocolate and topped with pecans.
Pumpkin Cornmeal Scones

Autumn-spiced Pumpkin Cornmeal Scones are studded with pecans and chocolate chips, and drizzled with a dark chocolate glaze. All you need now is a cup of tea.

Pumpkin Cornmeal Scones drizzled with chocolate and topped with pecans.

In order to get away these days, a lot of orchestrating must happen. It doesn’t matter if it’s an overnight trip or a week long vacation — once children and pets enter the picture, it becomes very, very complicated. And it also doesn’t matter if they stay or if they go. The planning, the packing, the organizing, all the arrangement-making – well, it exhausts me so much that I always consider: is it all worth it?

The answer of course, almost always, is YES. If anything, by the time you get to your destination, you are so ready – SO READY – for some fun and relaxation.

Bowl of dry ingredients for pumpkin scones surrounded by eggs, fresh pumpkin and butter.

Pastry cutter in a white bowl filled with dry ingredients and butter.

I was in Honolulu last week. And yet again, the prep work leading up to my little getaway amazed me. There were lists upon lists, the goodness of saintly friends, and all the last minute work to be done before I could even think about packing my suitcase. But once I was in island mode, my skin absorbing the humidity that is such a foreign thing to California, I was rewarded. There were yummy bites, my beloved papaya, and beautiful sunsets. Most of all, there were long conversations with my husband. Uninterrupted.

Pumpkin Cornmeal Scones drizzled with chocolate and topped with pecans.

I left refreshed, and wondering what I would tackle once I returned to my kitchen. It didn’t take long for a request to come in.

“Mom, can you make scones? I’m really craving scones.”

Didn’t I just make some?

Apparently, it wasn’t enough.

Pumpkin Cornmeal Scones drizzled with chocolate and topped with pecans.

Pumpkin Cornmeal Scones drizzled with chocolate with a hot cup of tea alongside.

From the moment I woke up on Sunday morning, I made scones. Over and over again. I went through several iterations before I was pleased enough with these Pumpkin Cornmeal Scones. The kitchen smelled of pumpkin and all the fall spices — cinnamon, nutmeg, ginger and cloves, and there were drizzles of chocolate everywhere. The cornmeal gives it a little more heartiness, not unlike a delicious corn muffin, and despite my family’s protests, the pecans add some crunch that I always love.

It was a long road to travel, but these scones were a worthy destination. Now, where to next?

Pumpkin Cornmeal Scone broken into thirds and ready to eat alongside a cup of hot tea.

MORE SCONE RECIPES

Make-ahead Cranberry Scones
Savory Olive Cheese Scones
Savory Scones with Zucchini, Feta and Thyme
Sun-dried Tomato and Thyme Vegan Scones
Cherry Nutella Scones

MORE PUMPKIN RECIPES

Pumpkin Spice Buttermilk Bundt Cake
Pumpkin Sage Polenta
Pumpkin Cheddar Biscuits
Chocolate Marble Pumpkin Bread
Habanero Spiced Pumpkin Soup

Pumpkin Cornmeal Scones

Autumn-spiced Pumpkin Cornmeal Scones are studded with pecans and chocolate chips and drizzled with a dark chocolate glaze. All you need now is a cup of tea.
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Freezing Time 30 minutes
Servings 8 scones
Calories 520kcal

Ingredients

For the scones:

  • 2 1/4 cups all-purpose flour plus more for dusting
  • 1/2 cup corn meal
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup cold butter 1 stick, cut into small pieces
  • 2 large eggs
  • 1/2 cup pumpkin
  • 1/4 cup buttermilk
  • 1/4 cup pecans plus more for sprinkling
  • 1/4 cup chocolate chips
  • 2 tablespoons cream or half and half
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

For the glaze:

  • 1 1/4 to 1 1/2 cups powdered sugar
  • 2 tablespoons unsweetened dutch process cocoa powder I use Guittard Cocoa Rouge Cocoa Powder
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

For the scones:

  • In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and ground cloves. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
  • Whisk the eggs lightly and combine with the pumpkin and buttermilk. Add to the flour mixture and stir until just moist.
  • Add the pecans and chocolate chips to the dough, then mix lightly. The dough will be sticky.
  • On a lightly floured surface, turn the sticky dough out and knead lightly until the nuts and chocolate chips are incorporated into the dough and the dough is shaped into a disk. If you find that your dough is too sticky, add more flour until the dough is malleable. Roll the dough 3/4 inch thick. Using a biscuit cutter or cookie cutter, cut out 3 inch rounds. You should have about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Stir together the sugar and cinnamon and sprinkle over the scones.
  • Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
  • Once the scones are chilled, bake for 20 minutes, or until golden. Let it cool slightly, while you make the glaze.

For the glaze:

  • In a small bowl, whisk together 1/2 cup of the powdered sugar with the cocoa powder. Whisk in the milk, then slowly add the remaining powdered sugar until the consistency of the glaze is thick but still able to drizzle. Stir in the vanilla extract and stir again.
  • Drizzle the glaze generously over the scones and sprinkle with more pecans, if you wish.

Notes

Adapted from Cheddar-Dill Scones, The Barefoot Contessa Cookbook by Ina Garten.
Freezing dough for ultimate rise acquired from King Arthur Flour.

Nutrition

Calories: 520kcal | Carbohydrates: 82g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 212mg | Potassium: 326mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1111IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 3mg
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Pumpkin Cornmeal Scones | www.kitchenconfidante.com

Comments

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  1. Mary

    Liren, I cannot pass up a good scone.  I haven’t been baking recently but I plan on gearing up for some Fall Baking this week.  I will definitely be making these scones.  I might even try a drizzle of maple glaze on some of them.  Yum!

    Reply
  2. Liz

    Such picture perfect scones! And the generous chocolate drizzle makes them even more tempting!!

    Reply
  3. TidyMom

    The pumpkin and cornmeal combination is so perfect for fall! I’m adding these to the list to try!

    Reply
  4. Brian+@+A+Thought+For+Food

    You have me so excited for our trip to Hawaii… can’t even begin to express how much we need it. I agree that the whole kid/pet thing definitely makes things challenging. I’m thankful that we have enough folks around here who are willing to take our pup for a few days (or, you know, two weeks). 

    Loving the flavors (and the textures) of this scone. Bet the house smelled incredible too!

    Reply
  5. Tori

    These are lovely and so perfect for Autumn! I love the contrast of your chocolate icing on the vibrant orange!

    Reply
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