Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones are a slightly sweet biscuit full of pumpkin, cinnamon, and mini chocolate chips. Perfect for breakfast, brunch, snack, or a packed lunch.

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Chocolate Chip Pumpkin Scones Ingredients

• Unbleached All Purpose Flour
• Brown Sugar
• Baking Powder
• Cinnamon
• Salt
• Cold Salted Butter
• Eggs
• Pumpkin Puree
• Pure Vanilla Extract
• Semi-Sweet Mini Chocolate Chips

Do you make pumpkin everything in the fall? Yea me too! These scones are a great way to hit the pumpkin craving without over indulging. These pumpkin scones are only a wee bit sweet, and so satisfying. Not only are they delicious, they freeze well too. So you can make a double batch, pop them in the freezer and have them on hand whenever you have a pumpkin craving.

How to Make Easy Chocolate Chip Pumpkin Scones

1. Preheat oven to 400°F and line a baking tray with parchment paper.
2. In a large bowl, combine the dry ingredients: all purpose flour, brown sugar, baking powder, cinnamon and salt.
3. In a small bowl, whisk together the wet ingredients: pumpkin puree, large eggs, and vanilla extract.
4. Cube the cold butter and cut it into the flour mix using a pastry cutter or your fingertips until it resembles course crumbs.

5. Stir the pumpkin mix and mini chocolate chips into the flour mix just until everything is combined and chocolate chips are evenly incorporated. If needed, use your hands to fold the dough and bring it all together.
6. Place the dough on prepared baking sheet and pat it into an 8 inch circle about 1 inch thick.
7. Using a pizza cutter or dough cutter (also called a bench scraper) cut the circle into 8 triangles. Arrange the triangles on the sheet pan so they are about 2 inches apart.

8. Bake the scones for 15-17 minutes until the edges and bottoms of scones are just turning golden brown.
9. Let the scones cool completely on the sheet pan before storing.

Storing Pumpkin Scones

Store the cooled pumpkin chocolate chip scones in an airtight container or zip top bag on the counter. They will last on the counter for 3-4 days.

Freezing Pumpkin Chocolate Chip Scones

Place the completely cooled scones in a freezer safe container or zip top bag, between layers of wax paper. Don't forget to label and date the container or bag. Scones will stay fresh in the freezer for 3-4 months.

To thaw: Simply place on counter for at least 30 minutes.

Tips for the Best Pumpkin Scones with Chocolate Chips

1. Fluff your flour before measuring. Flour can become packed and won't measure accurately which can make the scone dry and the dough hard to work with. Fluff it a few times with the measuring cup or use a whisk right in your flour container. Then measure and level off the flour.
2. Use very cold butter, or even grated frozen butter using the large holes of a box grater. Cold butter is key to getting the flaky texture scones are known for.
3. Use your hands or pastry blender to cut the butter into the flour, leaving sheets or clumps of butter. You should still be able to see pea sized or sheets of butter.
4. After the butter is cut into the flour, work quickly so the butter doesn't warm up too much.
5. Do not over work the dough. Fold the dough until it comes together. This will create layers helping the scone to stay tender and flakey and prevent it from becoming too dry.
6. Make these scones ahead of time and keep them covered with plastic wrap and chilled in the fridge until ready to bake. Prepared scones will last 1-2 days in the fridge.

More Pumpkin Recipes You'll Love!

• Easy Pumpkin Bread
• Baked Pumpkin Donuts
• Homemade Pumpkin Pie
• White Chocolate Chip Pumpkin Cookies
• Pumpkin Bars with Cream Cheese Frosting
• Soft Pumpkin Chocolate Chip Cookies
• Pumpkin Zucchini Muffins
• Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
• Frosted Pumpkin Drop Cookies
• Pumpkin Pie Bundt Cake
• Mini Pumpkin Donuts