Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones are loaded with an amazing combination of real pumpkin puree, warm spices, and sweet chocolate chips. These scones are the perfect fall breakfast or afternoon dessert, especially alongside a hot cup of coffee or tea.

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It’s pumpkin season! Every year it gets a little bit earlier and I’m not mad about it at all. I started making pumpkin recipes in the spring this year when stuck at home with a large can of pumpkin and a surplus of baking supplies.

The majority of the pumpkin recipes that I made are pumpkin desserts like Pumpkin Spice Cream Puffs and Pumpkin Chocolate Chip Cookies – or breakfast recipes that could pass as desserts, such as Pumpkin Apple Muffins and these Pumpkin Chocolate Chip Scones.

While I’ve never had the infamous Starbuck’s Pumpkin Scones, I have had enough scones and enough pumpkin recipes to have a very good idea what I needed to make the best pumpkin scones.

Why This Recipe Works

Making scones from scratch is actually pretty easy. The most important thing is to use very cold butter (even frozen!) and chill the dough before cutting and baking them.

You can enjoy these scones for breakfast, brunch, or dessert. They pair perfectly with a cup of tea of coffee. I recommend an easy-to-make Coconut Chai Latte or, if you’re a fan of iced coffee, a homemade Iced Vanilla Latte is the way to go!

These scones are made with pumpkin puree and buttermilk which adds so much moisture. They are not dry like most scones, but rather tender and fluffy.

The right combination of ingredients, including pumpkin puree, spices, and brown sugar, make these scones moist, perfectly spiced, with just the right amount of sweet chocolate in each bite.

A simple vanilla glaze and optional sprinkle of maple sugar give the flavor of these scones amazing depth. They are definitely not basic pumpkin scones at all!

How to Make Pumpkin Scones

What You Need To Make This Recipe

For the scones you will need:

• 2 1/2 cups all purpose flour
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 8 tablespoons butter (very cold, but into small pieces or grated)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup buttermilk (or heavy cream)
• 1 egg
• 1/2 cup chocolate chips (I use semi-sweet)

For the Vanilla Glaze you will need:

• 1 cup powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract
• maple sugar (optional, I use Coombs brand)

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat your oven to 400°F. Line a baking sheet with parchment paper or a Silpat mat.

Create!

Combine the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl. Mix well.

Cut in the butter using a pastry blender or fork (I don’t recommend using your hands. Using your hands will warm the dough faster and the goal is to keep it as cold as possible.) until it resembles coarse crumbs.

Note: the butter will not be completely blended into the flour as you can see in the photo above. This is okay! The pieces of butter will help to create flaky layers in the dough as it bakes.

In a small bowl, whisk together the pumpkin puree, buttermilk, and egg.

Pour the wet ingredients into the dry and mix until everything is just moist and sticks together. You can very slowly add a small amount of additional buttermilk, if needed.

Gently fold in the chocolate chips.

Transfer the dough to a lightly floured work surface.

Shape the dough into 2 round circles, about 1/2 to 3/4-inch high. Cut into 8 triangles with a bench scraper or sharp knife. My images only show one round of dough since that’s all I can fit per baking sheet.

Tip: press some extra chocolate chips into the top of the dough before baking.

Transfer the scones to the baking sheet about 2 inches apart.

Tip: if your dough isn’t cold right before baking, place the baking sheet in the refrigerator for about 30 minutes (or the freezer for quicker cooling) to get it very cold before baking. This helps the dough rise better and will give you the absolute best scones.

Bake for 12-15 minutes or until lightly browned.

Present!

Combine the powdered sugar, milk, and vanilla extract until smooth.

Drizzle as much of the glaze as you’d like over the scones.

Sprinkle on the maple sugar (or any coarse sugar), if using.

Serve warm or at room temperature.

Tips and Techniques

• Ensure that your butter is very cold when you are making scones. You can even place it in the freezer and hour or so before you begin baking to ensure it will stay cold.
• Press extra chocolate chips into the top of the dough after forming it into circles, if desired.
• You can place the dough in the refrigerator before baking to get it very cold. Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones.
• For extra sweetness and a sparkling topping, you can add coarse sugar or maple sugar to the tops after you glaze them.
• Store leftover scones in an air-tight container at room temperature. Use within 1-2 days for best results.

FAQ’s

Can Scones Be Made Ahead Of Time?

You can make scones the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.

Can You Freeze Scones?

Yes. Shape and cut the scones dough, if desired. Wrap them individually tightly in plastic wrap and store in the freezer. To bake, you may need to add a few minutes to the bake time of the recipe. Use any frozen scones within a month for best results.

More Scones Recipes

Here are a few more scones recipes that you might like:

• White Chocolate Raspberry Scones
• White Chocolate Blueberry Scones
• Mixed Berry Scones
• Keto Cranberry-Orange Scones

More Pumpkin Dessert Recipes

And, here are a few more pumpkin dessert recipes to try:

• Pumpkin Chocolate Chip Muffins
• Pumpkin Pie Spiced Coffee Cake
• Chai Spice Pumpkin Coffee Cake
• Pumpkin Spice Pancakes

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