Pumpkin Chocolate Chip Scones

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The most perfectly moist Pumpkin Chocolate Chip Scones are coming to your kitchen!

Pumpkin Chocolate Chip Scones from www.whatsgabycooking.com (@whatsgabycookin)

I live for a scone. I’ve been obsessed ever since my first trip to England 20+ years ago when my mom, dad, sister and I would eat them for breakfast and afternoon tea. These Pumpkin Chocolate Chip Scones are the perfect treat when that afternoon sweet tooth hits, or the perfect way to kick off a leisurely fall themed brunch.

These Pumpkin Chocolate Chip Scones couldn’t be easier too. Everything is prepped in 1 bowl, cut into wedges and then baked. You can prep them ahead and wait to bake until right before you’re ready to serve. You can also make these well ahead of time and store them in the freezer. Just pop them in a toaster oven or microwave to re-heat for a bit before serving.

One quick note – below in the recipe you’ll see I call for grated butter and you’re probably thinking… “Grated Butter.” Yes, break out that box grater and make sure you have SUPER cold butter and grate it into the mixture. That way there will be little bits of butter scattered throughout the entire dough. It’s easier and actually faster than cutting the butter into small cubes. Okay!! Let’s go!

Need even more pumpkin inspiration to get you through these fall months – I have you 10000% covered:

Pumpkin Chocolate Chip Scones from www.whatsgabycooking.com (@whatsgabycookin)

Pumpkin Chocolate Chip Scones

5 from 1 vote
Get ready for the most perfect fall themed scones! These Pumpkin Chocolate Chip Scones will make an appearance on your weekend brunch table for the rest of fall!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 scones

Ingredients
  

  • 2 cups all purpose flour
  • 1/4 cup plus 3 tablespoons, white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter, grated
  • 1/2 cup canned pumpkin puree
  • 3 tablespoons heavy cream
  • 1 large egg
  • 2/3 cup chocolate chips

Instructions
 

  • Preheat oven to 425 degrees F.
  • In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Mix together with a fork.
  • Add the butter into the flour mixture and using a pastry cutter, or a fork, cut the butter into the dry ingredients until the butter is slightly broken down.
  • Add the pumpkin, heavy cream and egg to the dry mixture and combine together with a fork. When it’s almost completely incorporated, add the 2/3 cups of chocolate chips and combine.
  • Pat the dough into an 8 inch circle and cut into wedges. Place the wedges of dough onto a parchment lined baking sheet and refrigerate for 45 minutes before baking.
  • Place into preheated oven and bake for 13-15 minutes. Remove and let cool before serving.

61 Comments

  1. I’m seemingly obsessed with pumpkin stuff lately too… the latte is my featured post for today! These look awesome with the chocolate chips in there. I made pumpkin scones for the fam yesterday with icing and no chips. They’d have been great with chips!

  2. I have been accumulating cans of pumpkin with the deals that come with Thanksgiving (this weekend for me :)) and can’t wait to try all the amazing pumpkin recipes I’ve been seeing – this will be one of them! And I plan to keep them all to myself, thank you for not judging 🙂

  3. Damn. Looks like I’ve got to fire up the oven and start baking again. Stat. These look great and are totally making me want to cave on my craving for more pumpkin. Great snack and fast breaky! Thanks!

  4. update: I made these for tonight’s dessert. yum yum yum!!! These are soooooo good. I have never had a pumpkin/chocolate combo before. Congratulations; I’m now an addict 🙂

  5. made these this morning…so yummy! I did get puzzled by the combining of the pumpkin, egg, etc with the dry using a whisk…so didn’t work for me…turned into a giant lump inside my whisk..lol…but still turned out wonderfully!

  6. These are wonderful! I used 1 cup of pumpkin and finished them with a brown sugar glaze, simply fantastic! They did need to bake a bit longer due to the added pumpkin. Thank you for the recipe!

  7. Could you explain what you mean by “Form large mounds out of the dough”?
    Is this one large ball of dough? or do I split up the dough for individual scones?

  8. these are great like between a big cookie and a biscuit the chocolate chip really are the secret, so good I will make again,and I might add so easy to make.

  9. Delicious. I sprinkled the top with Nielsen Massey Vanilla Sugar. I’m making them again for my MOPS group they were so amazing.

  10. Hi Gaby,
    We love these scones! Wondering if you have tried a vegan version? I attempted it today substituting with a flax egg, coconut milk for cream, and Earth Balance for butter. I ended up having to add an extra 3/4 c. Flour to get the batter to hold together so I could mold them into an 8″ round. They turned out chewy. Wondering if I should try 2 flax eggs next time?? Do you have any suggestions? Thank you!!

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