Even Shanghai’s sweaty and humid summers have an end. Fall weather is finally creeping up, and it’s totally putting me in the baking mode. Today’s recipe takes the lovely fragrances of hazelnut coffee and chocolate and combines them with pumpkin seeds to make delicious and skinny hazelnut mocha and pumpkin seed scones! My kitchen smelled like a Starbucks by the time I finished baking these, mmm. The recipe is super simple and takes less than 15 minutes. Oh, did I mention these are low-sugar and butter-free?
(Wait is chocolate a winter thing? For me, it’s pretty much all-year round, so it’s okay.)
Anyway, the hazelnut spice is the main charm of these little ones. I also love the crunchy and nutty flavor of the pumpkin seeds – I’ll even eat them by the handful. Even with reduced sugar, the scones don’t taste bland at all.
You will need:
1 cup flour
1/4 cup vegetable oil
1/3 cup brown sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon ground hazelnut coffee
1 teaspoon baking powder
3 tablespoons pumpkin seeds
a pinch of salt
1. Mix the oil with flour, sugar, cocoa, coffee, salt, and baking powder, then add in the eggs and mix until smooth and doughy.
2. Throw in the pumpkin seeds and incorporate into the dough.
3. Put medium-sized chunks of dough on a baking sheet lined with parchment paper. I just made mine into little round balls, but you can shape them into triangles, squares, anything!
4. Bake for 9-10 minutes at 190 ‘C (around 370 ‘F). Take out of the oven and chill for a few minutes.
Was it really that easy?!
With minimal oil and sugar, these are light yet full of flavor. They’re perfect with a cup of milk or tea on the side.
This makes about 7 cute little scones. The robust aroma and flavors of the hazelnut coffee and chocolate is satisfying to both the taste buds and the nose. These scones are rather guilt-free and great for a fragrant breakfast or snack!