Chocolate Chip Pumpkin Scones

Make the homemade pumpkin scone recipe for the perfect fall treat!

Course Breakfast

Cuisine American

Keyword chocolate chip scones, pumpkin scone recipe, pumpkin scones

Prep Time 10

Cook Time 15

Servings scones

Calories 315kcal

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.

Use extremely cold butter and make sure to keep it cold.
Substitute gluten free flour for all purpose flour to make these gluten free. Add a little extra cream if needed to avoid drying out the scones.
Add any mix-ins you would like to your scones, such as dried fruit or chopped nuts.
Make sure not to overmix or overwork your dough, otherwise your scones will get tough.