Ultra fluffy and moist pumpkin chocolate chip scones topped with a chocolate drizzle. These scones are the perfect fall baking recipe.
I truly never understood the pumpkin spice hype until I made pumpkin bread for the first time, and now I am hooked. These scones are not hockey pucks, they’re caky, moist, and perfect for breakfast, snack, dessert, or really whenever you want. Pumpkin is a surprisingly mild flavor so this recipe has lots of fall spices to amp up the pumpkin spice autumn taste.
Pumpkin Scone Ingredients:
- Flour: I highly recommend weighing your flour; it makes for a much more accurate measurement.
- Sugar: Use both granulated and brown sugar for stability, sweetness, and moisture.
Baking Powder: Baking powder is the key for SUPER TALL scones. - Baking Soda:
- Spices: Fall spices bring out of the flavors of pumpkin perfectly!
- Chocolate Chips: Both chocolate chunks or chocolate chips will work.
- Butter: My #1 tip is to keep the butter as cold as possible. Freeze the butter for 1 hour before using for it to be extra cold.
- Egg: Not all scone recipes use an egg, but I like how it adds moisture to the dough.
- Pumpkin Puree: Pumpkin Puree is the star of these scones. I’ve tested with multiple different brands and they are work perfectly!
- Heavy Cream: Heavy cream is a must for scones, it cannot be swapped with milk.
Scone Tips and Tricks:
Scones are dubbed as super hard to make with crazy techniques, but once you actually make them you’ll realize that they’re similar to making a piecrust. They both follow the cold butter times flour method. These pumpkin chocolate chip scones are a perfect introduction to the scone world. Now here are some tips so you can get the best pumpkin chocolate chip scones possible.
- Use a pastry cutter. You must work quickly when making scones, and a pastry cutter is the easiest way to do this. It breaks up the butter much more quickly than your fingers can, minimizing the time that the butter has to melt.
- Freeze until rock hard. Super cold scones will maintain their shape the best in the oven.
- Bake at a high heat. Baking at 400ºF gives the baking powder and butter the boost they need to spring up in the oven.
More Scone Recipes:
Scones are kinda my thing, here are a few more tasty scone recipes on my blog.
Print
Pumpkin Chocolate Chip Scones
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 68 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: English
Description
Fall ready pumpkin chocolate chip scones that can be made in one day an are sure to impress.
Ingredients
- 300 grams/2.5 cups all purpose flour
- 50 grams/1/4 cup granulated sugar
- 50 grams/1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon allspice
- 1 stick of frozen butter cubed into 1/2 pieces
- 100 grams/ 2/3 cup mini or regular chocolate chips
- 1 egg
- 1/2 cup pumpkin puree
- 3 tablespoons of heavy cream + 1 tablespoon for brushing on top
Instructions
- Preheat the oven to 400 ºF
- Add flour, granulated sugar, baking powder, baking soda, salt, spices, and chocolate chips in a large bowl and mix with a spatula until combined
- Add in cold cubed butter and coat the butter in the flour mixture using your hands. Gently smash the butter cubes with two fingers into pea sized pieces.
- In a separate bowl, combine the pumpkin puree, egg, brown sugar, and 3 tablespoons heavy cream and whisk until the egg has combined into the mixture.
- Add the pumpkin mixture into the flour and butter mixture and combine using a spatula and your hands until there are little to no dry spots. If your dough is not coming together easily, add more heavy cream.
- Dump your dough onto your final baking sheet and knead in any dry spots as necessary.
- Pat the dough into a 9 inch circle and freeze uncovered for 15 minutes.
- Cut the dough into 8 wedges by cutting into quadrants and then diagonally. Place them evenly apart on your baking pan and freeze uncovered for another 15 minutes.
- Bake for 15-18 minutes until the top has caramelized slightly and the bottom is browned.
- Eat warm or reheated and enjoy!
Notes
best kept stored at room temp for up to 3 days
Nutrition
- Calories: 390
- Sugar: 18.6g
- Sodium: 334mg
- Fat: 18.9g
- Saturated Fat: 11.8g
- Carbohydrates: 52g
- Fiber: 2.4g
- Protein: 6.3g
- Cholesterol: 62mg
Keywords: Pumpkin Spice, Scones
[…] Pumpkin Chocolate Chip Scones […]