Pumpkin scones are packed with flavor and loaded with chocolate chips! They are moist and tender and couldn’t be any easier to make!
Fall is here, and that means it is time to eat all things pumpkin! Here are a few of our favorite pumpkin breakfast recipes – Pumpkin Crepes with Cheesecake Filling, Pumpkin French Toast, and Pumpkin Pancakes.
A Delicious Pumpkin Breakfast
Summer in Arizona is the worst because the heat always creeps into fall. When September hits and I start seeing all my friends dressed in sweatshirts and jackets, I start to get a little upset. Even though the weather doesn’t scream “fall”, my kitchen does.
I don’t care what Mother Nature says, it’s time to break out all of the pumpkin-flavored recipes! And to start the fall off right, let’s start with a delicious breakfast recipe. I think scones are definitely underrated. They’re deliciously sweet and easier than you would think to make. Plus, when you add pumpkin and chocolate to the recipe, the scones become irresistible!
These pumpkin chocolate chip scones are perfect for Saturday mornings at home or a fun brunch with friends. Pair them with our Pumpkin Spice Hot Chocolate and you have a cozy breakfast that’s perfect during the fall!
How to Make Pumpkin Scones
Prep – You’ll want to start by preheating your oven to 400 degrees. You’ll also want to line your baking sheet with parchment paper or a baking mat.
Dry Ingredients First – You’ll want to gather all of the dry ingredients and mix them in a large bowl. The ingredients for pumpkin scones are actually really simple – flour, sugar, nutmeg, and a few others you probably already have on hand. I prefer to incorporate whole grains in my baking, but if preferred, whole wheat pastry flour can be substituted for all-purpose flour.
Butter – Next, you’ll want to combine the dry ingredients with the frozen butter using a pastry blender or something similar. Cold butter is key when it comes to making scones, it’s part of what creates that perfect scone texture.
Add Wet Ingredients – Once your butter is incorporated, combine the egg and the pumpkin in a separate bowl. Then, mix everything together just until everything is incorporated. Over-mixing equals tough scones.
Fold – Next, you’ll want to gently fold in the chocolate chips.
Mold – Throw some flour out on the counter and shape the dough into a round disk. You’ll want the disk to be about 3/4 of an inch thick. Then cut the dough into eight equal slices.
Sprinkle & Chill – Separate the uncooked pumpkin scones and sprinkle them with coarse sugar. Place them in the freezer for about half an hour to chill the dough. Remember, cold butter is the key!
Bake – Finally, bake these beauties in the oven for about 15 minutes. They should be a light golden-brown color when they’re done.
Perfect Texture – The secret to your scones having the perfect texture is using cold butter. This is why you cut it in while making the dough and then place it in the freezer before baking it.
Just Enough Work – Don’t overmix the dough. If you mix everything too much, the scones will turn out a little tougher and lose their flakiness.
Storage – If you have any leftovers, be sure to place them in an airtight container after you’re done serving them. If stored properly, they should stay fresh for about 3 or 4 days.
More Easy Scone Recipes
- Almond Poppy Seed Scones
- Cinnamon Scones Recipe
- Easy Lemon Blueberry Scones
- Cranberry & White Chocolate Scones
- Dulce de Leche Scones
Pumpkin Chocolate Chip Scones Recipe
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour*
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup salted butter, frozen
- 1/2 cup canned pumpkin
- 1 egg
- 1 cup mini chocolate chips
- coarse sugar, as needed
- Line a baking sheet with parchment paper and set aside.
- Combine all-purpose flour, whole wheat pastry flour, cinnamon, ginger, nutmeg, sugar, baking powder, and baking soda in a bowl.
- Add the cold butter to the flour mixture and combine using a pastry cutter, two knives, or a stand mixer with the paddle attachment on low speed until the mixture resembles coarse meal.
- In a bowl whisk together the egg and pumpkin puree.
- Add the wet ingredients to the flour and butter mixture and stir with a rubber spatula until just combined. Be careful to not over mix!
- Carefully fold in the mini chocolate chips.
- On a floured surface, shape the dough into a disk about 3/4 of an inch thick.
- Place the dough on the prepared pan and slice the dough (like a pizzto create 8 scones.
- Sprinkle with coarse sugar if desired.
- Place the baking sheet in the freezer for 30 minutes.
- Preheat the oven to 400 degrees F.
- Once the scones have chilled, bake for 14-16 minutes until they are a very light golden brown.
- Serve warm.
ABOUT THE AUTHOR – Shannon is the creative mom from I Knead to Bake. Shannon was a Food Contributor on Somewhat Simple in 2016.