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Scattered pumpkin scones on a white background with a spoon of vanilla glaze with some drizzled on the background behind them
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5 from 5 votes

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.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 16 scones
Calories: 219kcal


Pumpkin Chocolate Chip Scones

Vanilla Glaze


Pumpkin Chocolate Chip Scones

  • Preheat oven to 400°F. Line a baking sheet with parchment paper or a Silpat mat.
  • 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 until it resembles coarse crumbs. There will be small pieces of butter still visible.
  • 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 and shape into 2 round circles, about 1/2 to 3/4-inch high.
  • Cut into 8 triangles with a bench scraper or sharp knife and transfer to the prepared baking sheet about 2 inches apart.
  • Bake for 12-15 minutes or until lightly browned.

Vanilla Glaze

  • 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, and serve.



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.
  • Place extra chocolate chips on top of the dough after forming it, 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.
** Nutritional information is an estimate and may vary.


Serving: 1scone | Calories: 219kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 130mg | Potassium: 138mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1406IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg