Pumpkin Chocolate Chip Scones Recipe

Introduction

These Pumpkin Chocolate Chip Scones offer a perfect blend of warm spices, rich pumpkin flavor, and sweet chocolate chips. They’re tender, flaky, and ideal for a cozy breakfast or afternoon treat. Baking them from scratch is easier than you might think!

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold)
• 1/2 cup heavy cream
• 1/2 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips
• 2 tablespoons heavy cream (for brushing, optional)

Instructions

1. Step 1: In a large mixing bowl, stir together the flour, sugar, baking powder, and salt until well combined.
2. Step 2: Grate the cold butter using a cheese grater or cut it into small pieces, then cut it into the flour mixture using a pastry cutter or your fingers until the mixture looks like coarse meal or sand.
3. Step 3: Gradually add the heavy cream, pumpkin puree, pumpkin pie spice, and vanilla extract. Stir until the mixture becomes crumbly, then fold in the mini chocolate chips just until combined.
4. Step 4: Turn the dough out onto a clean surface and gently shape it into a ball.
5. Step 5: Flatten the dough into a disc about 2 inches thick. Using a butter knife or bench scraper, cut the disc into 8 wedges.
6. Step 6: Arrange the wedges on an ungreased baking sheet and brush the tops with the additional heavy cream, if using.
7. Step 7: Bake in a preheated oven at 425°F (220°C) for 12–15 minutes, until the scones are lightly browned on top.

Tips & Variations

• For an extra touch of sweetness, drizzle the baked scones with a simple glaze made from powdered sugar and milk.
• If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, and ginger instead.
• Chill the dough for 15–20 minutes before shaping to make it easier to handle and to create flakier scones.

Storage

Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat frozen or room temp scones in a warm oven (about 300°F / 150°C) for 5–10 minutes to refresh their texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and provides a consistent texture and flavor.

What can I use if I don’t have heavy cream?

You can substitute heavy cream with whole milk or half-and-half, but the scones may be slightly less rich and tender.

Pumpkin Chocolate Chip Scones Recipe

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★★★★★

4.8 from 92 reviews

These Pumpkin Chocolate Chip Scones are a delightful autumn treat combining the warm spices of pumpkin pie spice with sweet mini chocolate chips. Perfectly tender with a golden crust, these scones offer a comforting blend of flavors ideal for breakfast or an afternoon snack.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter (cold)
• 1/2 cup heavy cream
• 1/2 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (for brushing, optional)

Add-ins

• 1 cup mini chocolate chips

Instructions

1. Mix dry ingredients: In a large mixing bowl, stir together the flour, granulated sugar, baking powder, and salt until well combined.
2. Incorporate butter: Grate the cold unsalted butter with a cheese grater or cut into small pieces and use a pastry cutter to work it into the dry mixture until the texture resembles coarse meal or sand.
3. Add wet ingredients and chocolate chips: Slowly stir in heavy cream, pumpkin puree, pumpkin pie spice, and vanilla extract until the dough is crumbly. Then fold in the mini chocolate chips gently until just combined.
4. Form dough ball: Turn the dough out onto a clean countertop and gently shape it into a ball using your hands.
5. Shape and cut scones: Press the dough into a 2-inch thick disc. Using a butter knife or bench scraper, cut the disc into 8 evenly sized wedges.
6. Prepare for baking: Place the scone wedges on an ungreased baking sheet. Optionally, brush the tops with additional heavy cream to help with browning.
7. Bake: Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the tops are lightly browned and the scones are cooked through.

Notes

• Cold butter is essential for flaky scones; avoid melting it before mixing.
• Do not overmix the dough to maintain tenderness.
• Use pumpkin pie spice or a blend of cinnamon, nutmeg, and cloves.
• Brush with heavy cream or milk to achieve a golden crust.
• Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Reheat gently in the oven to refresh the texture before serving.

Keywords: pumpkin scones, chocolate chip scones, pumpkin chocolate chip, fall baking, autumn treats, pumpkin spice, easy scones recipe