Name: Pumpkin Chocolate Chip Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups flour (all-purpose); ⅓ cup light brown sugar (packed); 2 tsp baking powder; 1 tsp cinnamon (ground); ¼ tsp nutmeg (ground); ¼ tsp cloves (ground); ½ tsp salt; 6 tbsp butter (cold); ½ cup pumpkin (pure); 1 egg (large); 2 tbsp milk (plus 2 tsp for later); 1 tsp vanilla extract; ¼ cup chocolate chips (semi-sweet or dark); 1 cup sugar (powdered); ¼ tsp vanilla extract; ¼ tsp cinnamon (ground); 1 tbsp milk (plus 2 teaspoons)

Disclosure: This post may contain affiliate links and I may receive a commission if you purchase through them, at no extra cost to you. For more information visit my privacy policy.

Jump to Recipe Print Recipe

Facebook Tweet Pin Yummly Email

This is an easy recipe for Pumpkin Chocolate Chip Scones. This simple recipe is chock full of pumpkin flavour, warm spices, and sweetened with a sprinkle of chocolate chips. Drizzle with the optional cinnamon scone icing for an extra treat!

If you’ve never made scones before, this is a great Fall Scone recipe. Don’t be intimidated by this baked good. Follow my step-by-step instructions and you’ll have buttery soft, crumbly scones just in time for tea or coffee!

Why You’ll Love This Recipe

Delicious Fall treat
Easy to make
The perfect accompaniment to coffee or PSL of course
They can be eaten for breakfast, brunch or snack… or anytime!
Great for special occasions or simple get-togethers

These pumpkin-packed scones are already sweetened with chocolate chips, however, I’ve included an icing recipe if you want to double the sweetness or omit the chocolate chips and just ice them instead.

Ingredients You’ll Need

Scones

All-purpose flour: no need for fancy flour, all-purpose is all you need.
Light Brown Sugar: sweeten it up with brown sugar for a richer flavour.
Baking powder: gives the lift.
Ground Cinnamon, nutmeg and cloves: for that delicious pumpkin spice flavour.
Salt: adds flavour.
Butter: creates a tender, flaky scone. Be sure to use cold butter.
Pure pumpkin: make sure it is pure pumpkin rather than pie filling.
Egg: Brings the dough together.
Milk: adds moisture to the dough.
Vanilla Extract: flavour enhancer.
Chocolate Chips: Add that chocolatey flavour!

Icing

Powdered Sugar: the base and sweetness.
Vanilla Extract: flavour.
Cinnamon: add a little spice.
Milk: needed for the right drizzling consistency.

How to make Pumpkin Chocolate Chip Scones

Preheat oven to 425° F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1/3 cup of packed light brown sugar, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, and 1/2 teaspoon of salt. Using a pastry cutter cut in 6 tablespoons of cold butter.

Mix in 1/2 cup of pure pumpkin, 1 large egg, 2 tablespoons of milk (set aside an extra 2 teaspoons of milk for later), and 1 teaspoon of vanilla extract. If the dough is still dry you can add more milk 1 teaspoon at a time until a soft dough forms. Be careful not to add too much or the dough will be wet and sticky.

Fold in 1/4 cup of chocolate chips. Reserve one tablespoon for the tops. Shape the dough into a 3/4” tall circle. With a pastry brush, brush the remaining 2 teaspoons of milk on the top.

Cut into 8 triangles with a sharp knife or pizza cutter. Gently press the remaining chips onto the tops of each scone. Place each scone onto your prepared baking sheet and bake for 15-19 minutes or until golden brown. Cool for 5 minutes before transferring to the wire rack. Enjoy these Pumpkin Chocolate Chip Scones as is or drizzle them with the icing recipe below!

Scone Icing

Mix 1 cup of powdered sugar, 1/4 teaspoon of vanilla extract, 1/4 teaspoon of ground cinnamon, and 1 tablespoon plus 2 teaspoons of milk. Drizzle over cooled scones in a zig-zag fashion. Enjoy!

Storage Tips

Store covered scones at room temperature for up to 3 days, or in the fridge for up to 1 week. Alternatively, you may freeze them for up to 3 months. I recommend holding the icing until thawed though. Thaw in the fridge overnight, then heat up to your liking before icing.

Why Are My Scones Not Fluffy?

For super fluffy scones, be sure not to over-mix and resist the urge to knead the dough too much.
When patting the dough into a disc, do it quickly and lightly and avoid overworking the dough.
Do not add more milk than needed or the dough will be dense and not rise as much.
For a better rise, use cold butter — or even frozen butter.