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October 19, 2015

Chocolate Chip Pumpkin Scones

Classic and crumbly Pumpkin Chocolate Chip Scones! This easy scone recipe is loaded with pumpkin flavor and mini chocolate chips. Perfect for Fall baking!

Classic and crumbly, these tender pumpkin scones are exploding with mini chocolate chips!

Pumpkin Chocolate Chip Scones

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.

Classic and crumbly Pumpkin Chocolate Chip Scones! This easy scone recipe is loaded with pumpkin flavor and mini chocolate chips. Perfect for Fall baking!

How to make 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!

Classic and crumbly, these tender pumpkin scones are exploding with mini chocolate chips!

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.

Classic and crumbly, these tender pumpkin scones are exploding with mini chocolate chips!

Classic and crumbly, these tender pumpkin scones are exploding with mini chocolate chips!

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.

Classic and crumbly, these tender pumpkin scones are exploding with mini chocolate chips!

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.

Classic and crumbly, these tender pumpkin scones are exploding with mini chocolate chips!

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.

Classic and crumbly, these tender pumpkin scones are exploding with mini chocolate chips!

These pumpkin 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.

Classic and crumbly, these tender pumpkin scones are exploding with mini chocolate chips!   Classic and crumbly, these tender pumpkin scones are exploding with mini chocolate chips!

Classic and crumbly, these tender pumpkin scones are exploding with mini chocolate chips!

5 votes

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Chocolate Chip Pumpkin Scones

Prep 15 mins

Cook 20 mins

Total 35 mins

Author Ashley Manila

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

  1. For the egg wash:
  2. In a small bowl beat together the egg and water; set aside until needed.
  3. For the cinnamon sugar topping:
  4. In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
  5. For the scones:
  6. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  7. In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
  8. 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.
  9. 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.
  10. 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.
  11. Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
  12. 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.

14K Shares

Filed Under: Breakfast, Chocolate, Snacks

Reader Interactions

Comments

  1. Nona Mills says

    October 19, 2015 at 10:48 pm

    Chocolate chips?

    Reply
    • bakerbynature says

      October 20, 2015 at 12:05 am

      Hi Nona. Is that a question? If so, can you be a little more specific?

      Reply
  2. Samina @ The Cupcake Confession says

    October 20, 2015 at 4:49 am

    Ohh, yum! I love the pumpkin + chocolate chip combo! Besides, these are PERFECT for breakfast!

    Reply
    • bakerbynature says

      October 20, 2015 at 11:54 am

      Thank you, Samina! I have to agree these are just perfect in the morning 😉

      Reply
  3. thehautecookie says

    October 21, 2015 at 12:53 am

    omgggg yummmmmmm

    Reply
  4. Ashley (QLCC) says

    October 21, 2015 at 7:14 pm

    I love everything pumpkin this time of year! Scones are sooo yummy!

    Reply
    • bakerbynature says

      October 22, 2015 at 2:06 am

      Thanks, Ashley! I’m with you on the pumpkin love – so obsessed with it right now.

      Reply
  5. Senika @ Foodie Blog Stalker says

    October 21, 2015 at 8:22 pm

    These 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!

    Reply
    • bakerbynature says

      October 22, 2015 at 2:05 am

      Thank you, Senika! They are seriously so perfect with a cup of coffee in the morning. You’re going to love them!

      Reply
  6. Deena says

    October 22, 2015 at 1:28 am

    Ashley,
    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

    Reply
    • bakerbynature says

      October 22, 2015 at 2:04 am

      Hi 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!

      Reply
  7. Sue says

    October 3, 2016 at 8:46 pm

    I 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.

    Reply
  8. Colleen says

    October 12, 2016 at 4:31 am

    I’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!

    Reply
    • bakerbynature says

      October 12, 2016 at 1:15 pm

      Oooh! Double chocolate is always a good idea in my book 🙂

      Reply
  9. Samantha says

    July 28, 2017 at 11:02 pm

    These 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.

    Reply
  10. Annette says

    September 19, 2017 at 7:55 pm

    Perfection! 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!

    Reply
  11. Anna kaplan says

    October 1, 2017 at 10:00 pm

    They were very good I cooked for 5 min les

    Reply
  12. Zaina says

    October 10, 2017 at 7:44 am

    Hi! 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 🙂

    Reply
  13. Emily Redington says

    November 21, 2017 at 4:00 pm

    This 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?

    Reply
  14. Leslie says

    October 5, 2018 at 2:56 pm

    Do you know—Can the scone dough be frozen?

    Reply
    • bakerbynature says

      October 6, 2018 at 5:35 pm

      It can be, but I find the scones don’t bake up as flaky from a frozen state.

      Reply
  15. Yvonne Dupree says

    October 29, 2018 at 2:10 pm

    I 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?

    Reply
  16. Cindy says

    April 18, 2020 at 3:15 pm

    Unbelievably good! I subbed 1/2 cup whole wheat flour for white. Used butternut squash instead of pumpkin. Used regular chocolate chips. Loved the instructions for grating butter. Perfect scones. My first scones ever! Thank you!!!

    Reply
  17. Allie says

    October 8, 2020 at 2:08 pm

    Hi! The recipe says 1 stick of butter but then lists that as 4 ounces. A typical stick of butter is 8oz so I’m wondering which is the right amount — a stick or 4 ounces?

    Reply
    • bakerbynature says

      October 14, 2020 at 11:12 pm

      Hi! Here in the US most sticks are 4 ounces. So you should use 4 ounces.

      Reply
  18. Margerie says

    October 18, 2020 at 9:52 pm

    Hi there! I am looking to make this recipe ahead of time and then freeze. Do you recommend freezing the dough and then baking them, or freezing the already baked scones and then popping them in the microwave when you want to eat them? Thanks!

    Reply
  19. Ren says

    October 24, 2020 at 1:42 pm

    Made these yesterday for a pumpkin carving party (socially distanced and masked, of course) and they were delicious. Our dough was quite dry so we ended up adding an additional 2-3 T of milk but ultimately it was easy to work with and well received. Thanks for a great recipe!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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