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 then this is a great Fall Scone recipe to start with. 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!
This sweet scone recipe is the perfect accompaniment to tea or coffee. They can be eaten for breakfast, brunch, or snack. They are great for special occasions or just for simple get togethers. Really, you can eat these anytime!
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 simply omit the chocolate chips and just ice them instead.
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. 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
Cut into 8 triangles with a sharp knife or pizza cutter
Scone Icing
Mix together 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!
Pumpkin Chocolate Chip Scones
This simple recipe is chock full of pumpkin flavour, warm spices, and sweetened with a sprinkle of chocolate chips.
Ingredients
Pumpkin Scones
- 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
Scone Icing
- 1 cup sugar powdered
- ¼ tsp vanilla extract
- ¼ tsp cinnamon ground
- 1 tbsp milk plus 2 teaspoons
Instructions
Pumpkin Scones
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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In a medium bowl, whisk together 2 cups of all-purpose flour, ⅓ cup o of brown sugar, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of cloves, and ½ teaspoon of salt. Using a pastry cutter cut in 6 tablespoons of cold butter.
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Mix in ½ 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 seems too dry you can add an extra tablespoon of milk.)
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Fold in ¼ cup of chocolate chips. Reserve one tablespoon for the tops.
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Shape the dough into a ¾” 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.
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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 wire rack. Enjoy them as is or drizzle them with the icing recipe below.
Scone Icing
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Mix together 1 cup of powdered sugar, ¼ teaspoon of vanilla extract, ¼ teaspoon of ground cinnamon, and 1 tablespoon plus 2 teaspoons of milk. Drizzle over cooled scones in a zig zag fashion. Enjoy!
Recipe Notes
Store at room temperature up to 2 days, in the fridge up to 5 days or in the freezer up to 3 months.
Calories based on one scone without icing.
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