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.
These pumpkin chocolate chip scones are perfect for Saturday morning at home or a fun brunch with friends. Partner them with our Pumpkin Spice Hot Chocolate and you’ve got the perfect cozy breakfast!
How to Make Pumpkin Scones
First gather all of your ingredients. The ingredients for scones are really simple – flour, sugar, nutmeg, and a few others you probably have on-hand.
Next, you’ll want to combine the dry ingredients with the frozen butter. Cold butter is key when it comes to making scones, it’s part of what creates that perfect scone texture. Once your butter is incorporated, combine the eggs and the pumpkin in a separate bowl. Mix everything together just until everything is incorporated. Over mixing equals tough scones.
Shape the dough into a round disk, 3/4 of an inch thick and then cut it into eight slices.
Separate the uncooked scones and sprinkle them with coarse sugar, then chill the dough in the freezer because remember, cold butter is key! Finally, bake those beauties in the oven for 15 minutes.
Don’t they look delicious?!?
Here is the recipe card –
Pumpkin Scones with Chocolate Chips
- 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.
I prefer to incorporate whole grains in my baking, but if preferred, the whole wheat pastry flour can be substituted for additional all-purpose flour.
ABOUT THE AUTHOR – Shannon is the creative mom from I Knead to Bake. Shannon was a Food Contributor on Somewhat Simple in 2016.