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Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones are a cozy, moist, and tender treat that perfectly captures the essence of fall mornings. These scones combine the rich flavor of pumpkin puree with warm autumn spices and melty chocolate chips for a delightful balance of sweetness and spice. Easy to prepare and versatile, they make a perfect breakfast, snack, or dessert to enjoy fresh or share with loved ones.

  • Total Time: 35-40 minutes
  • Yield: 8 scones 1x

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup heavy cream (plus extra for brushing)

Add-ins

  • 3/4 cup chocolate chips (semi-sweet or your choice)

Instructions

  1. Prepare the dry ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of spices and leavening agents.
  2. Cut in the cold butter: Using a pastry cutter or your fingers, work the cold unsalted butter into the flour mixture until it resembles coarse crumbs, which will create tender, flaky layers when baked.
  3. Mix wet ingredients separately: In another bowl, whisk together pumpkin puree, brown sugar, vanilla extract, egg, and heavy cream until smooth and well blended to form a moist and flavorful base.
  4. Combine wet and dry mixtures: Pour the wet pumpkin mixture into the flour and butter mixture. Stir just until combined, avoiding overmixing to prevent toughness. Gently fold in the chocolate chips evenly.
  5. Shape and chill the dough: Turn the dough onto a lightly floured surface and shape it into a 1-inch thick disc. Wrap in plastic wrap and chill for 20-30 minutes to firm up, which makes slicing easier and helps the scones hold their shape.
  6. Slice and bake: After chilling, slice the dough into 8 wedges and place them on a parchment-lined baking sheet. Brush the tops lightly with cream for a golden finish. Bake at 400°F (200°C) for 15-18 minutes until golden brown and cooked through.

Notes

  • Keep all ingredients cold, especially the butter and dough, to ensure flaky scones.
  • Do not overmix the dough to avoid dense, tough scones.
  • Use pure pumpkin puree rather than pumpkin pie filling for best flavor and texture.
  • Slice the dough evenly for uniform baking results.
  • Brushing the tops with cream or egg wash creates a nice golden shine.
  • Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
  • Reheat scones in the oven at 350°F (175°C) for 5-7 minutes or microwave briefly with a damp paper towel.
  • Customize by adding nuts, using white chocolate chips, or making dairy-free/gluten-free substitutions.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Breakfast
  • Method: Baking
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 scone
  • Calories: 250
  • Sugar: 14g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: pumpkin scones, chocolate chip scones, fall baking, autumn recipes, pumpkin dessert, breakfast scones, easy scones