Pumpkin Scones

Fall is the season for savoring cozy baked goods, and this Chocolate Chip Pumpkin Scones recipe is here to elevate your autumn mornings. Whether you're planning a leisurely weekend breakfast or preparing a special treat for holiday gatherings, these scones are sure to impress.

When you are looking for the perfect scone recipe for fall these pumpkin scones with chocolate chips must be on your list. 

Crisp autumn air suggests there's nothing quite like the aroma of warm, freshly baked scones wafting through your home. Fall is the perfect season to embrace the cozy comfort of baked goods, and what better ingredient to spotlight than pumpkin? 

Chocolate Chip Pumpkin Scones for Fall

These Chocolate Chip Pumpkin Scones are the essence of fall flavors and cozy mornings. They're simple to make, bursting with seasonal goodness, and perfect for sharing with loved ones during holiday gatherings or simply savoring on a crisp autumn morning. 

Why You'll Love This Scone Recipe

Fall Flavors in Every Bite: These scones are bursting with the flavors of fall. The combination of pumpkin and a medley of warm spices like cinnamon, ginger, nutmeg, and allspice creates a symphony of autumnal goodness in every bite.

Buttery and Tender: Thanks to the cold butter, these scones have a flaky and tender crumb that practically melts in your mouth. The buttery richness complements the earthy pumpkin and the sweetness of chocolate chips.

Perfect for Holiday Breakfasts: Whether it's Thanksgiving morning or a festive Christmas brunch, these Chocolate Chip Pumpkin Scones are a crowd-pleaser. They make for a warm and welcoming addition to your holiday breakfast spread.

Now, let's ensure your scone-baking adventure is a success with some helpful tips.

Tips for Scone-Making Success

1. Use Cold Butter: Cold butter is key to achieving that desirable flakiness in your scones. Cut it into small cubes and keep it in the fridge until you're ready to use it.

2. Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough scones. A few lumps in the dough are perfectly fine.

3. Chill the Dough: After shaping your dough into a circle and cutting it into wedges, pop the scones into the freezer for about 15 minutes. This helps them hold their shape during baking.

4. Brush with Milk or Cream: Before baking, brush the tops of the scones with a bit of milk or cream. This adds a beautiful golden sheen and helps the sparkling sugar adhere for a delightful crunch.

5. Customize: While I love the combination of pumpkin and chocolate chips, feel free to get creative with your mix-ins. Chopped nuts, raisins, or even white chocolate chips would be delightful alternatives.

Pumpkin Scones Ingredients

You will need these ingredients.

• 2 3/4 cups all-purpose flour
• 1 Tablespoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
  
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup cold butter
• 2/3 cup canned pumpkin
• 2 large eggs
• Sparkling sugar, for topping
• Milk or cream for brushing the tops of the scones
• 1 cup of chocolate chips

You could substitute 1 1/2 teaspoons of pumpkin pie spice for the spices listed here.  Make your own pumpkin pie spice for all of your fall baking.

 

How to Make Chocolate Chip Pumpkin Scones

Preheat the oven to 425 degrees F.  In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.  

Use your electric stand mixer to mix these scones, mixing until the ingredients resemble crumbs.  Cut the butter into small chunks and add to the flour mixture.  Mix with the paddle attachment to incorporate the butter into the flour mixture.  Don't worry about getting all the chunks the same size.

Add the chocolate chips if you are using them.  

In a separate bowl, whisk together the pumpkin and eggs until smooth.  Add this mixture to the dry mixture.  Stir until the batter holds together.

Divide the dough in half.  On a lightly floured surface, roll into two 6-inch rounds. 

Line a baking sheet with parchment paper.  Cut each round into six wedges.  At this point, you can freeze the six of the wedges for another day.  I like to wrap them individually in plastic wrap before freezing so I can bake as many as I want at a time.

Place on the baking sheet.  Brush the tops with milk or cream and sprinkle with sparkling sugar.

Bake the scones for 22 to 25 minutes, until they are golden brown and a toothpick inserted in the center comes out clean.  Serve warm.

Fresh  from the Oven Scones

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use homemade pumpkin puree if you prefer. Just make sure it's well-drained and not overly watery.

Can I make the scone dough ahead of time?

You can prepare the dough, shape it into a disk, wrap it tightly in plastic wrap, and refrigerate it overnight. Then, simply cut and bake the scones in the morning.

How do I store leftover scones?

Store any leftover scones in an airtight container at room temperature for up to two days. If you have more than you can enjoy in that time, they also freeze well for longer storage.

The Chocolate Chip Pumpkin Scones Recipe

pumpkin, fall breakfast, Thanksgiving breakfast

breakfast

American

Yield: 12

Author: Donna Urso

Chocolate Chip Pumpkin Scones

These Chocolate Chip Pumpkin Scones are a delightful way to kickstart your day, whether you're enjoying a leisurely weekend breakfast or preparing a special holiday treat.

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

• 2 3/4 cups all-purpose flour
• 1 Tablespoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup cold butter
• 2/3 cup canned pumpkin
• 2 large eggs
• Sparkling sugar, for topping
• Milk or cream for brushing the tops of the scones
• 1 cup of chocolate chips

Instructions

1. Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
2. Use your electric stand mixer to mix these scones, mixing until the ingredients resemble crumbs. Cut the butter into small chunks and add to the flour mixture. Mix with the paddle attachment to incorporate the butter into the flour mixture. Don't worry about getting all the chunks the same size.
3. Add the chocolate chips if you are using them.
4. In a separate bowl, whisk together the pumpkin and eggs until smooth. Add this mixture to the dry mixture. Stir until the batter holds together.
5. Divide the dough in half. On a lightly floured surface, roll into two 6 inch rounds.
6. Line a baking sheet with parchment paper. Cut each round into six wedges. At this point, you can freeze the six of the wedges for another day. I like to wrap them individually in plastic wrap before freezing so I can bake as many as I want at a time.
7. Place on the baking sheet. Brush the tops with milk or cream and sprinkle with sparkling sugar.
8. Bake the scones for 22 to 25 minutes, until they are golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Recommended Products

USA Half Sheet Pans

Cuisinart Stand Mixer

Wire Cookie Racks

Nutrition Facts

Calories

275.24

Fat (grams)

13.54 g

Sat. Fat (grams)

8.16 g

Carbs (grams)

33.31 g

Fiber (grams)

1.27 g

Net carbs

32.04 g

Sugar (grams)

9.33 g

Protein (grams)

4.29 g

Sodium (milligrams)

326.5 mg

Cholesterol (grams)

52.75 mg

Nutritional information is approximate.

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Enjoy!