Pumpkin Chocolate Chip Scones
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Iced Pumpkin Chocolate Chip Scones are crumbly on the outsides and soft and tender on the insides. These are full of pumpkin and chocolate flavors and go great with a cup of coffee!
For other delicious scone recipes, try my Mini Chocolate Chip Scones, my hubby’s favorite Maple Nut Scones, and the Best Blueberry Lemon Scones!
Best Pumpkin Scones
It’s pumpkin season! When I think of fall treats, I picture a cup of coffee and a big pumpkin scone! Kind of like a Starbucks outing but not! Making your own scones is really not difficult. I promise. And it’s cheaper, more delicious, and you’ll have leftovers!
When I say I’m pumpkin obsessed, I really REALLY am. There is nothing better than The Best Pumpkin Cake, some moist Pumpkin Chocolate Chip Muffins, and one of our favorites – Pumpkin Streusel Cake!
Why We Love This Pumpkin Scone Recipe
- SIMPLE – These are simple to make with basic ingredients. If you keep frozen butter in your freezer, you can make these fairly quickly.
- CRUMBLY – Using the right proportion of dry to wet ingredients makes the texture crumbly on the outsides and moist in the insides. The perfect pumpkin scones.
- DELICIOUS – A delicious combination of pumpkin and chocolate, you’ll love the taste of these pumpkin scones!
Ingredient Notes
- Pumpkin – Use pumpkin puree, not pumpkin pie mix. If you roast your own pumpkin, make sure you puree that as well.
- Butter – The KEY to great scones is COLD butter. Grate some frozen butter and keep it frozen prior to using in these scones.
- Pumpkin Pie Spice and Cinnamon – A little bit of each will make these taste like fall!
- Chocolate Chips – Mini semi-sweet chocolate chips work perfectly in these. But regular chips or dark chocolate chips will also work in these.
- The Icing – Just a simple combo of butter, milk, pumpkin pie spice, and powdered sugar.
How to make Pumpkin Chocolate Chip Scones
Step 1
Combine dry ingredients. In a mixing bowl, add the dry ingredients – the all-purpose flour, brown sugar, baking powder, salt, pumpkin pie spice, cinnamon, and mini chocolate chips. Stir well to combine.
Step 2
Incorporate the butter. To the dry ingredients, add the frozen butter. Use a pastry cutter or your hands to press the butter into the ingredients.
Step 3
Mix the wet ingredients. In a measuring cup, whisk the egg, heavy cream, and vanilla bean paste (or vanilla extract). Then add the pumpkin puree and mix again until very well combined.
Step 4
Add wet ingredients to the dry. Pour the wet ingredients into the mixing bowl and stir with a spoon. Use your hands to bring everything into a ball.
If the mixture is too dry, add a few more drops of milk until you can form it into a ball.
Step 5
Form dough. Add some flour to a clean surface or baking mat. Then place the dough on the surface and press dough into a round shape about one inch thick.
Step 6
Slice. Use a sharp knife to slice the scone dough into eight equal wedges.
Step 7
Transfer dough. Transfer dough to a prepared baking sheet lined with parchment paper.
PRO-TIP: I recommend placing the pan of pre-made scones in the refrigerator for at least 30 minutes to make sure they are VERY cold before baking. This is optional.
Step 8
Bake. Bake scones in a 375 preheated oven for about 14-15 minutes, or until lightly browned on top.
Step 9
Cool. Transfer scones to a wire rack to cool. Or enjoy a warm scone fresh out of the oven.
Step 10
Make icing. In a small bowl, melt the butter. Then add the vanilla paste and pumpkin pie spice and mix with a spoon. Finally, add the sifted powdered sugar and stir until well combined.
Step 11
Add icing to scones. Use a spoon to drizzle the icing over the cooled scones.
Recipe Tips
- Frozen butter works best. I use a box grater to prep the frozen butter and then keep it in the freezer until ready to use. You can also use cubed butter instead.
- When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is not too wet. (If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.)
- If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream VERY slowly (just a few drops at a time).
- Use a floured surface to prevent the scone dough from sticking to it.
- Be careful to not over-bake.
Pumpkin FAQs
Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.
Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.
Yes, you can. I’ve never used fresh pumpkin, but you could definitely try it.
Storing and Freezing
- Storing – You can store these in an airtight container on the countertop. They also are REALLY good cold and so I recommend storing them in the refrigerator.
- Freezing – These will freeze well for up to three months. Since these are iced, I recommend quick freezing the scones on a baking sheet, and then transferring to an airtight container to freeze.
Enjoy a delicious breakfast or afternoon snack with some homemade pumpkin scones. I recommend making a pumpkin spice latte as well and enjoy all the pumpkin flavor you can get. A perfect way to welcome fall!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Pumpkin Chocolate Chip Scones
Ingredients
For the scones:
- 2 cups all-purpose flour – 240 grams
- ¼ cup brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ⅓ cup mini chocolate chips
- ½ cup unsalted butter – frozen and shredded
- 1 large egg
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla bean paste – or vanilla extract
- ⅓ cup heavy cream
For the icing:
- 1 Tablespoon unsalted butter – melted
- 1 Tablespoon milk
- ½ teaspoon vanilla bean paste
- ¼ teaspoon pumpkin pie spice
- 1 cup sifted powdered sugar
Instructions
- Combine dry ingredients. In a mixing bowl, add the dry ingredients – the flour, sugar, baking powder, salt, pumpkin pie spice, cinnamon, and mini chocolate chips. Stir well to combine.
- Incorporate the butter. To the dry ingredients, add the frozen butter. Use your hands to press the butter into the ingredients.
- Mix the wet ingredients. In a measuring cup, whisk the egg and milk. Then add the pumpkin puree and mix again until very well combined.
- Add wet ingredients to the dry. Pour the wet ingredients into the mixing bowl and stir with a spoon. Use your hands to bring everything into a ball.
- Form dough. Add some flour to a clean surface or baking mat. Then place the dough on the surface and press into a round shape about one inch thick.
- Slice. Use a knife to slice the scone dough into eight equal wedges.
- Transfer dough. Transfer dough to a baking sheet lined with parchment paper.
- Bake. Bake scones in a 375 preheated oven for about 14-15 minutes, or until lightly browned on top.
- Cool. Transfer scones to a wire rack to cool.
- Make icing. In a small mixing bowl, melt the butter. Then add the vanilla paste and pumpkin pie spice and mix with a spoon. Finally, add the sifted powdered sugar and stir until well combined.
- Add icing to scones. Use a spoon to drizzle the icing over the cooled scones.
Notes
- Storing – You can store these in an airtight container on the countertop. They also are REALLY good cold and so I recommend storing them in the refrigerator.
- Freezing – These will freeze well for up to three months. Since these are iced, I recommend quick freezing the scones on a baking sheet, and then transferring to an airtight container to freeze.
I was about to make my old standby pumpkin muffins and thought it was time to branch out. Scones can be a bit intimidating to make but once you get the hang of it it’s not any harder than muffins. This time of year I have to have my pumpkin and these are so flaky and delicious. Will put these in my rotation from now on.
I love that you enjoy these like we do, Shari! 🙂
I am the king of scones and I approve of this message! Onward!