Bake Chocolate Chip Pumpkin Scones for the perfect fall treat! This pumpkin scone recipe is perfect for brunch or an afternoon snack.
Weeknight-easy
Beginner-friendly
You’ll Learn: The technique to fluffy scones
Worth It: Versatile for every meal
Bonus: Customizable with your favorite mix-ins
Make a comforting and sweet fall treat
Are you team pumpkin or apple when it comes to fall flavors? I go back and forth when it comes to my preference, but these pumpkin scones might just make me a pumpkin convert.
This pumpkin scone recipe tastes like you were baking all day but really comes together in no time with a few simple ingredients. If you’ve never made scones before, I promise you will be surprised at the simplicity!
These scones are perfect any time of day: as breakfast, an afternoon pick me up with your favorite brew, or for dessert!
Kitchen tools
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Silicon spatula
- Cheese grater- for grating the butter into small bits
- Sharp knife
- Baking sheet
- Wire cooling rack
Best way to prepare butter for scones
The key to a crumbly and decadent scone is to keep the butter from melting prior to placing the scones in the oven. There are a few ways that I keep the butter as cold as possible while mixing it into the batter.
First, I keep it in the freezer until I am ready to use it. Then, I grate it into crumbles on a cheese grater directly into the batter. This way I spend less time touching the butter with my warm hands.
You could also quickly cube the frozen butter with a sharp knife and then work the cubes into the dry ingredients with a pastry cutter.
Not a fan of pumpkin? Try this standard chocolate chip scone recipe.
Serving Suggestions
These chocolate chip scones are wonderful eaten any time of day. I love them for breakfast alongside a yogurt bowl, or as a part of a larger fall brunch spread for friends and family.
I also enjoy these scones as an afternoon treat with a cup of coffee or tea. For even more seasonal flair, try your coffee with my Pumpkin Spice Latte Syrup or Sugar Cookie Latte Syrup.
If you want to make more pumpkin treats, try these pumpkin blondies or pumpkin pie bars next.
Ingredients
- All purpose flour
- Granulated sugar
- Pumpkin pie spice
- Baking powder
- Kosher salt
- Salted butter- make sure its very cold!
- Chocolate chips- I like to use mini chips
- Canned pumpkin – look for pumpkin puree
- Heavy cream
- Egg
- Powdered sugar – optional for dusting on top of scones
Ingredient substitutions
You can easily make this recipe gluten free by substituting a one-to-one gluten free flour blend. I’ve found that some gluten free flour blends absorb more liquid, so you may need to use a bit more cream to ensure the scones don’t dry out.
Substitute the mini chocolate chips for any mix-ins you like. I imagine white chocolate chips, larger chocolate chunks, or even dried fruit and nuts would be delicious.
If you do not have access to pumpkin pie spice, you can make a homemade version by mixing 1.5 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp ground cloves.
I prefer the texture that granulated sugar gives these scones, but you could also use brown sugar for a more dense and chewy feel.
If you would like to make a simple glaze to drizzle or brush over top of the scones, combine some powdered sugar with a splash of maple syrup and vanilla extract for the perfect compliment to the pumpkin flavor.
How to make Chocolate Chip Pumpkin Scones
Step 1: Preheat the oven and combine dry ingredients
To begin, preheat the oven to 400 degrees and line a baking sheet with parchment paper. Then, combine the flour, sugar, pumpkin pie spice, baking powder, and salt in a large bowl.
Step 2: Grate the butter and add to the dry ingredients
Grate the very cold butter using a cheese grater, then mix it into the dry ingredients with clean hands. I recommend primarily using your fingertips to work the butter into the flour mixture.
This reduces the chances of the butter softening between your palms. Once the butter is incorporated, stir in the chocolate chips.
Step 3: Mix the wet ingredients and combine with the dry ingredients
In a separate bowl, combine the pumpkin, heavy cream, and egg and whisk until combined. Add the wet ingredients to the dry ingredients and mix together with a silicon spatula until well combined.
The finished scone dough may be sticky and slightly wet, but will be easy to form into a rectangle in the next step.
Step 4: Shape and Cut the scones and bake
Turn the dough out onto a clean, well-floured surface like a countertop or large cutting board. First, shape the dough into a roughly 8×12 inch rectangle.
Next, cut the rectangle into 6 squares, then cut each square on a diagonal to yield 12 triangle-shaped scones. I like to use a pizza cutter to cut them.
Transfer to the parchment-lined baking sheet. Leave some space between each scone and bake for 13-14 minutes.
Step 5: Let cool and enjoy
After 13-14 minutes, the scones should be golden brown but still fluffy. Let them cool on a wire rack then enjoy! I like to sprinkle them with a bit of powdered sugar, but you can also make a maple glaze to brush over top.
Storage and reheating
These scones can be stored in an airtight container on the counter for up to 3 days. For additional shelf life, store them in the fridge in an airtight container for up to one week.
If you want to enjoy your pumpkin scone warm, heat it up in the toaster oven prior to eating.
Check out these other amazing pumpkin recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Chocolate Chip Pumpkin Scones
Ingredients
- 2 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1.5 tbsp pumpkin pie spice
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 stick very cold salted butter
- 1 cup chocolate chips – I like to use mini chips
- 1/2 cup canned pumpkin
- 2/3 cup heavy cream
- 1 egg
Instructions
- Preheat to 400F and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together all purpose flour, sugar, pumpkin pie spice, baking powder, and salt.
- Grate the stick of cold butter directly into the bowl with a cheese grater. Mix together with clean hands, very gently mixing butter into the dry ingredients. Mix in the chocolate chips.
- In a separate bowl, whisk together the pumpkin, heavy cream, and egg. Pour the wet mixture into the dry and mix with a silicone spatula until it is well combined. The mixture should be wet but easy to shape.
- Turn out onto a well floured surface and shape into an 8″ x 12″ rectangle. Cut the rectangle into 12 even triangles by first cutting it into 6 squares and cutting each square in half on a diagonal.
- Arrange triangles on the lined baking sheet. Bake at 400F for 13-14 minutes. Scones will be golden brown but still slightly soft and fluffy.
- Cool completely, dust with powdered sugar and serve.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply