We can’t get enough of fall around here. And what better way to celebrate the season than by combining two of its most essential staples: hot cocoa and pumpkin pie? This spicy scone has just a hint of chocolate, so if you’re a real chocoholic, you might consider adding some extra chocolate chips, or replacing the brown sugar dusting with some chocolate shavings.
– Rosemary Van Kleeck
Marbled Hot Cocoa & Pumpkin Spice Scones
[Makes 8 scones.]
1/2 cup soy milk
1 teaspoons apple cider vinegar
3/4 cup canned pumpkin
3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
2 tablespoons brown sugar for sprinkling
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2 tablespoons maple syrup granules (optional; can also use maple extract, adding at the same time as vanilla)
1/2 cup coconut oil
2 tablespoons canola oil
1 teaspoon pure vanilla extract
6 tablespoons cocoa powder
1/4 cup hot water
Preheat the oven to 375 F.
Lightly grease a scone pan or a baking sheet for drop scones. Measure out the soy milk in a large measuring cup and add the vinegar to it. Whisk and set aside to curdle. After the milk has curdled, add pumpkin and stir well.
Combine the flour, baking powder, salt, white sugar, spices, and maple granules. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like. Create a well in the center and add the soy milk mixture, oil, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine. Remove 1/3 of the batter and set aside.
Mix cocoa powder with hot water, stirring well until there are no clumps. Add to set-aside batter, stirring until fully mixed.
Add the hot cocoa batter back to the original batter. Swirl lightly with a knife to achieve marble pattern.
Distribute batter evenly in scone pan, or scoop ~1/4 cup portions onto a baking sheet for drop scones. Dust the tops of the scones lightly with brown sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm. Transfer to a cooling rack and allow to cool for at least ten minutes before removing from pan.