Classic and crumbly Pumpkin Chocolate Chip Scones! This easy scone recipe is loaded with pumpkin flavor and mini chocolate chips. Perfect for Fall baking!
Pumpkin Chocolate Chip Scones Recipe
Are you as thrilled as I am that it’s pumpkin season? You may have noticed I’m loving pumpkin pretty hard this month (evidence can be found here, here, and here) but this combination – rich pumpkin, subtle spices, and gooey chocolate – was so good I made a triple batch to store in the freezer. On a chilly morning, nothing beats a warm scone and a cup of creamy coffee.
How to make Moist Pumpkin Scones
For this recipe you’ll need all-purpose flour, salt, baking powder, baking soda, brown sugar, butter, eggs, pumpkin puree (not pumpkin pie mix), pumpkin pie spice, milk, and chocolate chips. No fancy or hard-to-find ingredients in this one!
P.S. I used mini chocolate chips in this recipe because they’re cute and I already had them at home, but regular-sized chocolate chips will work perfectly fine. Use what you have/can easily find.
My #1 rule for making scones is always use COLD butter. Warm butter is a major no-no.
Your butter should be cold enough that it can be grated easily. I like to pop my stick in the freezer for 15-20 minutes before getting my shred on. If you don’t own a box grater, simply cut your cold butter into tiny cubes before adding it to the dough.
When it comes time to knead your dough, be sure to generously flour your work surface. It takes a little patience, but the dough will eventually come together.
These chocolate chip pumpkin scones are perfect in every way. They’re my new favorite Fall breakfast… and you should know I don’t toss around words like “favorite” and “perfect” lightly.
These scones are:
- Melt-in-your-mouth moist and tender.
- Perfectly crunchy at the edges.
- Bursting with real pumpkin flavor.
- Loaded with rich chocolate chocolate chips.
- Better than a bakery.
- Utterly delicious.
- Your coffee’s new best friend.
Chocolate Chip Pumpkin Scones
Prep
Cook
Total
Yield 8 scones
Tender Pumpkin Scones loaded with Chocolate Chips. Perfect for breakfast!
Ingredients
- For the egg wash:
- 1 large egg, beaten
- 1 teaspoon milk or water
- For the cinnamon sugar topping:
- 1/2 teaspoon cinnamon
- 2 tablespoons granulated sugar
- For the scones:
- 2 1/2 cups all-purpose flour
- 3/4 cup mini-chocolate chips
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 stick (4 ounces) unsalted butter, VERY cold and either grated or cut into tiny pieces
- 1 large egg, beaten
- 1/2 cup pumpkin puree
- 3 tablespoons milk (I used almond milk but any variety will work)
Instructions
- For the egg wash:
- In a small bowl beat together the egg and water; set aside until needed.
- For the cinnamon sugar topping:
- In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
- For the scones:
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
- Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
- In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
- Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
- Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!
Courses Breakfast
Cuisine British
Nutrition Facts
Serving Size 1 scone
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nona Mills says
October 19, 2015 at 10:48 pmChocolate chips?
bakerbynature says
October 20, 2015 at 12:05 amHi Nona. Is that a question? If so, can you be a little more specific?
Samina @ The Cupcake Confession says
October 20, 2015 at 4:49 amOhh, yum! I love the pumpkin + chocolate chip combo! Besides, these are PERFECT for breakfast!
bakerbynature says
October 20, 2015 at 11:54 amThank you, Samina! I have to agree these are just perfect in the morning 😉
thehautecookie says
October 21, 2015 at 12:53 amomgggg yummmmmmm
Ashley (QLCC) says
October 21, 2015 at 7:14 pmI love everything pumpkin this time of year! Scones are sooo yummy!
bakerbynature says
October 22, 2015 at 2:06 amThanks, Ashley! I’m with you on the pumpkin love – so obsessed with it right now.
Senika @ Foodie Blog Stalker says
October 21, 2015 at 8:22 pmThese look like absolute Fall PERFECTION. And I love that they use simple ingredients (that I just happen to have on hand, yay!) Can’t wait to enjoy these with my morning coffee – pinned!
bakerbynature says
October 22, 2015 at 2:05 amThank you, Senika! They are seriously so perfect with a cup of coffee in the morning. You’re going to love them!
Deena says
October 22, 2015 at 1:28 amAshley,
Thanks for sharing, I can’t wait to make these this weekend! I love your recipes.
Do you have a tip for how to store these in case we don’t consume all 8 right after baking?
Thank you!
Deena
bakerbynature says
October 22, 2015 at 2:04 amHi Deena. You can store them in an airtight container for a day or two, but of course they are most delicious day of baking 😉 I hope you enjoy them as much as we did!
Sue says
October 3, 2016 at 8:46 pmI made these scones yesterday. I found them to be a little on the dry side. After I put some butter on the scone it was better. It had a nice flavor but not particularly strong pumpkin flavor.
Colleen says
October 12, 2016 at 4:31 amI’m so excited to make these. I bough white and semi-sweet chocolate chips. I still can’t decide whether to do one, the other, or both!
bakerbynature says
October 12, 2016 at 1:15 pmOooh! Double chocolate is always a good idea in my book 🙂
Samantha says
July 28, 2017 at 11:02 pmThese where great. I made them but changed how I made them to use my food processor. There is a lot of chocolate chips which I love but the average person might want less.
Annette says
September 19, 2017 at 7:55 pmPerfection! I think the mini chocolate chips are a must. I make scones all winter and these will be my new “go to” recipe. Thanks for sharing!
Anna kaplan says
October 1, 2017 at 10:00 pmThey were very good I cooked for 5 min les
Zaina says
October 10, 2017 at 7:44 amHi! I just made these and they were so, so good! I’d been feeling under the weather and got my appetite back, craving something pumpkiny. Found your recipe on Pinterest and it hit the spot! I’ve never tried pumpkin and chocolate, but it’s such a yummy combo. I followed your recipe exactly, and the scones came out perfectly! Thank you! This is definitely a repeat 🙂
Emily Redington says
November 21, 2017 at 4:00 pmThis is my favorite fall recipe! Has anyone tried making 16 mini scones from this recipe rather than 8 full-size? If so, any suggestions on baking time?
Leslie says
October 5, 2018 at 2:56 pmDo you know—Can the scone dough be frozen?
bakerbynature says
October 6, 2018 at 5:35 pmIt can be, but I find the scones don’t bake up as flaky from a frozen state.
Yvonne Dupree says
October 29, 2018 at 2:10 pmI love scones, but do not care for pumpkin. Can I just leave the pumpkin ingredients out and have a regular chocolate chip scone? Or is there something missing then?