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–+ servings
A chocolate chip pumpkin scone on a serving plate ready for tea.
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Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones are tender, spiced, and filled with melty chocolate chips — a cozy fall treat for breakfast, brunch, or afternoon tea.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 10 servings
Calories: 275kcal
Author: Stephanie Wilson

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

  • Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and whisk to combine.
  • 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.
  • 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.
  • Bake for 13 to 15 minutes. Let cool before serving. (They freeze really well too!)

Notes

  1. Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. If using homemade puree, drain excess liquid.
  2. Butter: Keep butter cold and cut into the flour until pea-sized. This creates flaky, tender scones.
  3. Chocolate chips: Semi-sweet are classic, but dark or white chocolate chips also work beautifully.
  4. Heavy cream: Adds richness. Half-and-half can be used, but scones may be slightly less tender.
  5. Mixing tip: Stir dough until it just comes together. Overmixing makes scones tough.
  6. Chill time: For best rise and texture, chill shaped scones for 30 minutes before baking.
  7. Storage: Keep in an airtight container for 2 days at room temp, 4–5 days in the fridge, or freeze up to 1 month.

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 424mg | Fiber: 2g | Sugar: 17g