Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones are an incredible, tender, delicious fall scone perfect for breakfast or brunch, with coffee, or tea.

And… they’re addictively yummy!

Pumpkin Chocolate Chip Scones with a cup of tea

If you’re home, I can promise they’re wonderful for snack time in front of a cozy fire, with a warm cup of tea.

Pumpkin and chocolate chip is a favorite fall pairing. Much like our Pumpkin Chocolate Chip Cookies, which last almost zero minutes in my kitchen.

And that pairing is equally perfect when baked into scones.

In fact, you might say that pumpkin scones are a must when the leaves turn brilliant and orange pumpkins line the walkways.

Add chocolate… and it’s a little like autumnal heaven.

What to Love About Pumpkin Chocolate Chip Scones

If you’re like me, you love anything pumpkin in the fall. Even then, there is something extra special about pumpkin scones. Here’s what I love about these.

  • Incredibly easy to make with simple ingredients
  • Tender and oh-so-moist
  • Pumpkin spice flavors are blended beautifully
  • Chocolate and pumpkin belong together
Pumpkin Chocolate Chip Scones for Teatime

How to Serve Pumpkin Scones

One of the things I love about these pumpkin scones is their versatility. Perfect in the morning for breakfast with coffee or a well-deserved snack at mid-day or teatime treat.

Or delicious enough, to serve for a fall-themed afternoon tea. Beautiful china can transform these delicious pumpkin scones from rustic to fancy in the blink of an eye.

Simply add a cup of tea.

Pumpkin Chocolate Chip Scones with a cup of tea

Teas that Pair Well with Pumpkin

If you’re serving pumpkin scones with tea, here are 3 that pair well with pumpkin:

  • Jasmine Green Tea: beautiful floral notes compliment pumpkin with it’s spices.
  • Lapsang Souchong: smokey flavors that don’t overpower pumpkin spice.
  • Assam: Perfect for breakfast and with chocolate.
  • Earl Grey Black Tea: also, delicious with chocolate.
Pumpkin Chocolate Chip Scones Ingredients on a Marble Surface

Pumpkin Chocolate Chip Scones Ingredients

Specific ingredient measurements can be found in the recipe card at the bottom of this post. Here’s what you’ll need to make these scones:

  • All-purpose flour
  • Granulated sugar
  • Baking powder and salt
  • Pumpkin Pie Spice
  • Cold butter
  • Pure pumpkin puree
  • Heavy Cream
  • Large egg
  • Chocolate Chips

How to Make Pumpkin Chocolate Chip Scones

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

Step 1: Combine Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and whisk to combine.

Step 2: Cut in the Butter

Add the cubed butter and cut it into the flour mixture with a pastry cutter or fork, until pea-size crumbs form.

Step 3: Mix the Batter and Form a Circle

Make a well in the center of the dry ingredients and stir in the pumpkin, heavy cream, and egg. Before the dough is fully combined, add the chocolate chips. Continue to stir until a dough forms.

Step 4: Cut into Wedges

Transfer the dough to a lightly floured surface and form an 8-inch circle. Cut into 8 to 10 wedges and transfer to the prepared baking sheet. Refrigerate for 30 minutes before baking.

Step 5: Bake the Scones

Bake for 13 to 15 minutes. Let cool before serving. (They freeze really well too!)

More Recipes

Pumpkin Chocolate Chip Scone on a plate with bite missing
Pumpkin Chocolate Chip Scone on a teatime plate

Pumpkin Chocolate Chip Scones

Yield: 8 to 10 scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Pumpkin Chocolate Chip Scones are an incredible, tender, delicious fall scone perfect for breakfast or brunch, with coffee, or for tea. Simple to make in minutes, they are addictively yummy!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 6 tablespoons cold butter, diced
  • 1/2 cup canned pumpkin puree
  • 3 tablespoons heavy cream
  • 1 large egg
  • 2/3 cup chocolate chips

Instructions

  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and whisk to combine.
  3. Add the cubed butter and cut it into the flour mixture with a pastry cutter or fork, until pea-size crumbs form. Make a well in the center of the dry ingredients and stir in the pumpkin, heavy cream and egg. Before it is fully combined, add the chocolate chips. Continue to stir until the dough forms.
  4. Transfer the dough to a lightly floured surface and form an 8-inch circle. Cut into 8 to 10 wedges and transfer to the prepared baking sheet. Refrigerate for 30 minutes before baking.
  5. Bake for 13 to 15 minutes. Let cool before serving. (They freeze really well too!)

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 424mgCarbohydrates: 38gFiber: 2gSugar: 17gProtein: 4g

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