Bake Chocolate Chip Pumpkin Scones for the perfect fall treat! This pumpkin scone recipe is perfect for brunch or an afternoon snack.
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!
- Mixing bowls
- Measuring cups
- Measuring spoons
- Silicon spatula
- Cheese grater- for grating the butter into small bits
- Sharp knife
- Baking sheet
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.
- 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
- Powdered sugar – optional for dusting on top of scones
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.
How to make Chocolate Chip Pumpkin Scones
Step 1: Preheat the oven and combine dry ingredients
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. Transfer to the parchment-lined baking sheet 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, then enjoy!
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
- Pumpkin Spice Latte Syrup
- Spicy Pumpkin One Pot Pasta
- Pumpkin Challah French Toast
- Easy Pumpkin Cake with Yellow Cake Mix
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!
- 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
- 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.