Milk Chocolate Scones With Pumpkin and Sunflower Seeds

Milk Chocolate Scones With Pumpkin and Sunflower Seeds
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A delicious twist on a classic scone recipe. Here is a recipe for milk chocolate scones with pumpkin and sunflower seeds and a hint of vanilla. Lets get to it.

Milk Chocolate Scone Recipe in Grams:

  • 330 grams all purpose flour
  • 50 grams granulated sugar
  • 2 grams salt
  • 6 grams vanilla extract
  • 12 grams baking powder
  • 120 grams unsalted cold butter, cut up into cubes
  • 125 grams milk chocolate chips
  • 100 grams whole eggs
  • 120 grams whole milk or almond milk
  • 80 grams sunflower seeds
  • 80 grams pumpkin seeds

Milk Chocolate Scone Recipe in Volume Measurement:

  • 3 1/4 cups All purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoons vanilla extract
  • 3 teaspoons of baking powder
  • 1/2 cup unsalted cold butter, cut into cubes
  • 3/4 cup milk chocolate chips
  • 2 large eggs
  • 1/2 cup milk or almond milk
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds

How To Make Milk Chocolate Scones?

Here are the step by step simple instructions on how to make milk chocolate scones.

Instructions

  1. Start by Preheating your the oven to 175°C (350°F).
  2. Roast the pumpkin and sunflower seeds for about 5 minutes and set aside.
  3. Increase oven temperature to 210°C (410°F)
  4. In a large bowl sift together the all purpose flour, salt and baking powder.
  5. Place dry mixture into mixing bowl with paddle attachment. You can also use a food processor if you don’t have a planetary mixer.
  6. Add the cube butter and mix or pulse until a crumble or bread crumb like consistency is reached.
  7. Add in the milk or almond milk, eggs and vanilla extract and mix or pulse just until scone dough comes to together. Don’t over mix.
  8. Add in the roasted pumpkin and sunflower seeds and mix for a few seconds until well incorporated. About 3-4 pulses.
  9. Prepare a baking pan by lining it with parchment paper or Silmat.
  10. Transfer the scone dough onto a floured working surface.
  11. Gently work the dough into a a ball and press firmly onto it making an 10 inch disk about 1 inch thickness.
  12. Place scone dough onto baking pan and brush with egg or milk.
  13. Bake for 20-25 minutes or until scones are nice and golden brown.
  14. Remove from oven and cut into 8 wedges. Separate the wedges about 1/4 inch apart from each other.
  15. Cool and enjoy.

How Long Do Homemade Scones Last For?

Homemade Scones are best to be eaten within a day or two of being baked. Although you can eat them after those two days, we recommend you package them in a zip lock bag and store inside refrigerator. When your ready to eat them just microwave a few seconds. The self life of your scones refrigerated is about a week.

Can you freeze Scone Dough?

You can freeze your unbaked scones for up to to 3 months. When your ready to bake them, just remove the unbaked scones and place them onto a lined baking pan and thaw for one hour then place them in a pre-heated oven at 210°C (410°F) and bake for about 20-25 minutes.

Milk Chocolate Scones With Pumpkin and Sunflower Seeds

A delicious twist on a classic scone recipe. Here is a recipe for milk chocolate scones with pumpkin and sunflower seeds and a hint of vanilla. Lets get to it.

5 from 8 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Quick Breads, Scones
Cuisine British
Servings 8 wedges
Calories 145 kcal

Ingredients
  

Milk Chocolate Scone Recipe in Grams:

  • 330 grams all purpose flour
  • 50 grams granulated sugar
  • 2 grams salt
  • 6 grams vanilla extract
  • 12 grams baking powder
  • 120 grams unsalted cold butter cut up into cubes
  • 125 grams milk chocolate chips
  • 100 grams whole eggs
  • 120 grams whole milk or almond milk
  • 80 grams sunflower seeds
  • 80 grams pumpkin seeds

Milk Chocolate Scone Recipe in Volume Measurement:

  • 3 1/4 cups All purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoons vanilla extract
  • 3 teaspoons of baking powder
  • 1/2 cup unsalted cold butter cut into cubes
  • 3/4 cup milk chocolate chips
  • 2 large eggs
  • 1/2 cup milk or almond milk
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds

Instructions
 

  • Start by Preheating your the oven to 175°C (350°F).
  • Roast the pumpkin and sunflower seeds for about 5 minutes and set aside.
  • Increase oven temperature to 210°C (410°F)
  • In a large bowl sift together the all purpose flour, salt and baking powder.
  • Place dry mixture into mixing bowl with paddle attachment. You can also use a food processor if you don’t have a planetary mixer.
  • Add the cube butter and mix or pulse until a crumble or bread crumb like consistency is reached.
  • Add in the milk or almond milk, eggs and vanilla extract and mix or pulse just until scone dough comes to together. Don’t over mix.
  • Add in the roasted pumpkin and sunflower seeds and mix for a few seconds until well incorporated. About 3-4 pulses.
  • Prepare a baking pan by lining it with parchment paper or Silmat.
  • Transfer the scone dough onto a floured working surface.
  • Gently work the dough into a a ball and press firmly onto it making an 10 inch disk about 1 inch thickness.
  • Place scone dough onto baking pan and brush with egg or milk.
  • Bake for 20-25 minutes or until scones are nice and golden brown.
  • Remove from oven and cut into 8 wedges. Separate the wedges about 1/4 inch apart from each other.
  • Cool and enjoy.
Keyword chocolate scones, easy scone recipe, milk chocolate scone recipe, quick bread scone recipe, scone recipe in grams, scones, simple scones recipe



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