If you’re craving a tasty treat, these pumpkin chocolate chip scones come together quickly and easily. They’re packed with all the cozy flavors of fall, inviting sweet chocolate chips to join the party.
This recipe addresses common issues such as dry texture, uneven rising, lack of flavor depth, and difficulties in achieving proper dough consistency in pumpkin scones.
You know how some recipes can turn into a mess? I’ve had my fair share of awkward moments, like when my scones ended up flat instead of fluffy. Thankfully, this recipe addresses those issues, yielding scones that rise beautifully and taste amazing even on a hectic morning.
With just 15 minutes of prep time and around 20 minutes in the oven, you’ll have warm, golden scones in no time. I find that they’re best served fresh alongside a hot cup of tea or coffee, making them the perfect snack for a busy day.
If you enjoy warm baked goods, you might want to check out my Sourdough Blueberry Scones next for another delicious treat!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the all-purpose flour used in the dough.
- The recipe contains butter and heavy cream, so it is unsuitable for dairy-free diets.
- The recipe contains eggs and dairy, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets due to pumpkin puree and granulated sugar content.
- The recipe is nut-free as none of the ingredients include tree nuts or peanuts.
Why You Will Love This Recipe
- Cozy Autumn Flavor This recipe captures the essence of fall with pumpkin puree and warm spices, creating a comforting aroma that fills your kitchen while baking.
- Flaky and Tender Texture The cold butter mixed into the dry ingredients yields light and airy scones, offering a satisfying crunch on the outside and a soft crumb inside.
- Fast to Prepare With just 15 minutes of prep and 20 minutes of baking, these scones easily fit into a busy morning routine, making them a go-to option for brunch or snacks.
- Perfectly Sweet Treat The mini chocolate chips add just the right amount of sweetness, balancing the spiced pumpkin flavor without overwhelming your palate.
How to Make Pumpkin Chocolate Chip Scones
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin chocolate chip scones perfect for breakfast or a snack.
Ingredients
- 2 1/2 cups (312.5 g) all-purpose flour, good quality
- 3/4 cup (135 g) mini chocolate chips, semi-sweet
- 1 stick (4 ounces / 113 g) unsalted butter, very cold, cut into small cubes
- 1 large egg, beaten
- 1/2 cup (120 g) pumpkin puree, 100% pure canned pumpkin (not pumpkin pie filling)
- 3 tablespoons (45 ml) milk
- 1/2 teaspoon salt
- 1 tablespoon baking powder (check freshness)
- 1/2 teaspoon baking soda
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg, beaten
- 1 teaspoon milk or water
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (25 g) granulated sugar
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper; set aside.
- Step 2: In a large bowl, whisk together the flour, mini chocolate chips, salt, baking powder, baking soda, granulated sugar, and pumpkin pie spice until evenly combined.
- Step 3: Cut the very cold butter into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse meal. Work quickly to keep the butter cold for flakiness. If butter softens too much, keep mixing quickly for about 3-5 minutes until crumbly.
- Step 4: In a medium bowl, whisk together the beaten egg, pumpkin puree, and milk until smooth.
- Step 5: Pour the wet mixture into the flour and butter mixture. Using a fork, gently stir until the dough is just moistened. Do not overmix to preserve scone tenderness.
- Step 6: Turn the shaggy dough out onto a clean, well-floured surface. Using your hands, shape the dough gently into an 8-inch (20 cm) circle. Handle the dough lightly to avoid developing gluten excessively.
- Step 7: Cut the dough circle into 8 wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them evenly to prevent sticking.
- Step 8: Lightly brush each scone with the egg wash mixture (1 large egg beaten with 1 teaspoon milk or water). Then sprinkle generously with the cinnamon sugar topping (1/2 teaspoon cinnamon mixed with 2 tablespoons granulated sugar).
- Step 9: Bake the scones for 18-20 minutes or until the tops are lightly golden brown and the edges look set. You may notice a warm pumpkin aroma signaling doneness.
- Step 10: Let scones cool on the baking sheet for 10 minutes. Serve warm.
Notes
- Room Temperature: Store scones in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Place scones in an airtight container and refrigerate for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap individual scones in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Cold butter is essential for flaky texture; cutting it into the flour mixture quickly keeps it from melting.
- If dough sticks to your hands when shaping, lightly dust your hands with flour (about 1 tablespoon at a time).
- For even baking, rotate the baking sheet halfway through baking (around 10 minutes).
- If the tops are not browning, brush with egg wash 5 minutes before the end of baking.
- To achieve 1-inch thickness for flatter scones, gently pat the dough circle before cutting wedges; adjust baking time to 18-20 minutes accordingly.
- Serve with a cup of coffee or chai tea.
- Complement with fresh fruit or yogurt to add variety.
- Use scones for breakfast sandwiches with turkey sausage or egg.
- Add alongside savory dishes like quiches or fresh salads for brunch.
- Top with honey, cream cheese spread, or a sprinkle of cinnamon for extra flavor.
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- All-purpose flour: Use good quality all-purpose flour to ensure a sturdy scone with a nice crumb. For gluten-free options, try a measure-for-measure flour.
- Pumpkin puree: Choose 100% pure canned pumpkin for consistent moisture and flavor. Avoid pumpkin pie filling, as it contains added sugars and spices.
- Granulated sugar: Standard granulated sugar works well to balance the flavors. You can substitute with brown sugar for a deeper sweetness and added moisture.
- Baking powder: This is crucial for proper rising. Check the expiration date to ensure it’s still active for fluffy scones.
- Ground cinnamon: For a warm spice note, go with fresh ground cinnamon. It enhances the pumpkin flavor. Nutmeg is a good alternative if you want a different spice profile.
- Cocoa powder: Use high-quality unsweetened cocoa powder to add richness without extra sweetness. This gives a nice contrast to the pumpkin’s sweetness.
- Chocolate chips: Use semi-sweet chocolate chips for a delightful balance with pumpkin. Dark chocolate is a tasty substitute for more richness.
- Butter: Use unsalted butter for rich flavor. Make sure it’s cold and cut into cubes to help with flakiness in scones. Chilling the butter helps keep the dough from spreading.
- Egg: A large egg adds moisture and acts as a binder. If you need a substitute, try a flax egg for a similar binding effect.
- Heavy cream: Use heavy cream for brushing the tops to create a golden crust. Milk is a lighter substitute but won’t yield the same richness.
Recipe Tips
- If the butter is too soft, quickly cut it into the flour until crumbly, this takes about 3-5 minutes to maintain flakiness in the scones.
- When dough sticks to your hands, dust them with all-purpose flour, about 1 tablespoon at a time, to easily shape and cut the scones.
- If scones are unevenly baked, rotate the baking sheet halfway through cooking at around 10 minutes to ensure even browning and a consistent texture.
- For flatter scones, pat down the dough circle to about 1-inch thickness before cutting into wedges, adjusting the baking time to 18-20 minutes.
- If the tops aren’t browning, brush the scones with the egg wash about 5 minutes before the end of baking to achieve a golden color.
Serving Suggestions
Serve pumpkin chocolate chip scones with a cup of coffee or chai tea. Enjoy these alongside yogurt or fresh fruit for added variety.
Use pumpkin chocolate chip scones to make a delightful breakfast sandwich with turkey sausage or egg. Add to a brunch spread alongside savory quiches and fresh salads.
Top with honey or a cream cheese spread for extra flavor. A sprinkle of cinnamon provides a warm touch to each bite.
Recipe variations
- You can use chopped nuts like pecans or walnuts in your pumpkin chocolate chip scones to add texture and a mild nutty flavor that complements the pumpkin puree.
- Add ground ginger or nutmeg, about 1/2 teaspoon each, in addition to the pumpkin pie spice to deepen the warmth and spice notes in the scones.
- Either canned pumpkin puree or freshly cooked and mashed pumpkin can be used, making sure to measure 1/2 cup to maintain the dough’s moisture balance.
- If making a larger batch, double all ingredients to yield 16 scones, keeping the baking temperature the same and increasing the baking time by 3-5 minutes.
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How to Store?
To keep your pumpkin chocolate chip scones fresh and delicious, follow these storage tips:
Room Temperature: Store pumpkin chocolate chip scones in an airtight container at room temperature up to 2 days to maintain texture and flavor.
Refrigeration: Place scones in an airtight container and refrigerate up to 7 days. Let them come to room temperature before serving.
Freezing: Wrap pumpkin chocolate chip scones individually in plastic wrap, place in a freezer bag up to 3 months. Thaw at room temperature.
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If you enjoyed this Pumpkin Chocolate Chip Scones or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
