Pumpkin scones are cake like scones made with pumpkin puree, mini chocolate chips, and plenty of spices for a taste of fall best served with a cup of coffee or hot tea.
When I was younger I always thought that scones were something that old people ate. I would see them at church breakfasts or would see older ladies enjoying them with hot tea when they were out. I tried one or two and found them to be dry and not very flavorful.
Thankfully I grew up and learned that not all scones are created equally and a good scone have plenty of flavor and doesn't have to be dry. I think a lot of people think that's how they are supposed to taste so that's how they make them.
A scone doesn't have to be dry to hold up to enjoying them with coffee or tea, it simply has to be firm. Firm and dry are not the same thing.
- baking powder
- pumpkin puree
- mini chocolate chips
To Make the Scones: Preheat the oven to 425 degrees. In a large bowl combine the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Whisk together the pumpkin, egg, and milk in a medium bowl. Cut the butter into pieces and add to the flour mixture. Use your hands and mix until you have a crumble mixture. Fold in the pumpkin mixture and mix until a nice dough forms. Stir in the chocolate chips. Form the dough into an 8 inch circle and cut into 8 pieces. Place on a baking sheet and bake for 22-25 minutes.
I've made plenty of scones over the years and I really like experimenting with all the different flavors. I've put bits of fruit in them, nuts in them, or just flavored them with extracts. They are all tasty.
I like having scones as my breakfast or as an afternoon snack. While I know scones are traditionally eaten with tea I prefer mine with coffee.
Can I add regular chocolate chips to the scones?
Yes, if you don't have mini chips you have just use the regular ones. I like the mini ones because they get dispersed better and you have chocolate in every bite but regular chocolate chips would work fine.
How do I add in the butter?
It's important that your butter is cold in this recipe. You can either cut the butter into small, half inch pieces or you can grate it. While you could use a spoon it's so much easier to put the butter into the flour mixture and mix it with your hands just until the mixture resembles wet sand. Don't over mix it!
How do you store the scones?
Place the scones in an air tight container and leave them on the counter for up to 4 days. If they begin getting hard you can microwave them for 10 or 15 seconds to bring back the freshness.
Can I freeze the scones?
Yes! Once they have cooled wrap the scones individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. To defrost them you can remove them and defrost on the counter or in the refrigerator over night. If you are in a hurry you can defrost them on low heat in the microwave.
These pumpkin chocolate chip scones are the perfect scone for fall. With their cake like texture they hold up to any hot beverage. The pumpkin and spices warm up the scones and the chocolate chips add sweetness.
If you are hosting a tea party or having a small holiday gathering you'll want to make these pumpkin chocolate chip scones and serve them with your favorite hot beverages!
More Scone Recipes:
- Caramel Apple Scones
- Meyer Lemon Scones
- Apple Pecan Scones
- Zucchini Cheddar Scones
- Fresh Cherry Scones
If you’ve tried my Pumpkin Chocolate Chip Scones or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 ½ c. all purpose flour
- ⅓ c. sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ c. pumpkin puree
- 1 egg
- ¼ c. milk
- 4 Tablespoons butter
- ½ c. mini chocolate chips
- Preheat the oven to 425 degrees.
- In a large bowl combine the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a medium bowl whisk together the pumpkin, egg, and milk. Set aside.
- Cut the butter into small pieces and add to the flour mixture. Using your hands mix the butter into the flour mixture until it resembles wet sand.
- Fold the pumpkin mixture into the flour mixture until a nice dough forms.
- Stir in the mini chocolate chips.
- Scoop the dough onto a floured surface and knead a few times.
- Form the dough into an 8 inch circle and place on a large baking sheet.
- Using a pizza cutter divide the dough into 8 pieces. Gently move the triangles out an inch or two to give them space to bake.
- Bake for 22-25 minutes or until golden brown.
- Remove from the oven and cool for 5 minutes then move to a wire rack to cool completely.
Recipe adapted from Veggies First Then Dessert
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 417mgCarbohydrates: 35gFiber: 2gSugar: 15gProtein: 4g
Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.
Wednesday #FallFlavor Recipes
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Breakfasts and Breads
- Apple Pie Pancakes from Magical Ingredients
- Instant Pot Pumpkin Applesauce from An Affair from the Heart
- Pumpkin Chocolate Chip Scones from Hezzi-D's Books and Cooks
- Pumpkin Spice Oatmeal from Jolene's Recipe Journal
Mains and Sides
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- Roasted Whole Butternut Squash from Jen Around the World
- Sauerkraut with Tomato Sauce from Palatable Pastime
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- Caramel Apple Pie from Sweet Beginnings
- Easy Apple Pie Cake from A Little Fish in the Kitchen
- Instant Pot Apple Cinnamon Cheesecake from Blogghetti
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- Old Fashioned Ritz Pie from Art of Natural Living
- Pecan Butter Cookies from Books n' Cooks
- Pecan Pie Bars from Best Cookie Recipes