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Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones are soft, buttery treats that combine the warm, natural sweetness of pumpkin with bursts of semi-sweet chocolate chips. Perfect for breakfast, snacks, or afternoon tea, these easy-to-make scones boast a tender crumb with just the right crumbly flakiness and a beautiful golden finish.

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

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Cold Fat

  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Wet Ingredients

  • 1 cup pure pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins and Finishing

  • 3/4 cup semi-sweet chocolate chips
  • Heavy cream (optional, for brushing tops)

Instructions

  1. Prepare Your Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, ground cinnamon, nutmeg, and salt. This blend sets the stage for the perfect scone texture and flavor balance.
  2. Cut in the Butter: Add the cold unsalted butter pieces to the dry mix. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, egg, and vanilla extract until smooth and well blended. This mixture adds moisture and depth of flavor to the scones.
  4. Combine Wet and Dry Mixtures: Pour the pumpkin mixture into the flour mixture. Stir gently with a wooden spoon or spatula until just combined. Overmixing will toughen the scones, so stop once you no longer see dry flour.
  5. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips so they’re evenly distributed throughout the dough, promising a sweet surprise in every bite.
  6. Shape the Dough: Turn the dough onto a lightly floured surface and pat it into a round disc about 1 inch thick. Using a knife or bench scraper, cut the disc into 8 triangular wedges, resembling a pie.
  7. Bake to Golden Perfection: Place the scones on a baking sheet lined with parchment paper. Brush the tops with a little heavy cream to encourage browning. Bake at 400°F (200°C) for 18-22 minutes or until tops are golden and a toothpick inserted comes out clean.

Notes

  • Keep butter cold to create flaky layers by steaming during baking.
  • Don’t overmix the dough to ensure tender scones rather than dense ones.
  • Use fresh or canned pumpkin puree for the best moisture and flavor.
  • Chill shaped scones in the fridge for 15 minutes before baking for firmer texture and sharper edges (optional).
  • Brush scones with cream or milk before baking to achieve a rich, golden-brown crust.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 scone
  • Calories: 250
  • Sugar: 12g
  • Sodium: 200mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: pumpkin scones, chocolate chip scones, pumpkin chocolate chip, fall baking, breakfast scones, snack, easy scones, seasonal treats