Pumpkin Chocolate Chip Scones

5 from 3 votes

Pumpkin Chocolate Chip Scones

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!

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin chocolate chip scones

Prep Time 20

Cook Time 15

Total Time 35

Servings scones

Calories 345kcal

Author Sue Ringsdorf

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.
2 cups all-purpose flour, 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
Incorporate the butter. To the dry ingredients, add the frozen butter. Use your hands to press the butter into the ingredients.
½ cup unsalted butter
Mix the wet ingredients. In a measuring cup, whisk the egg, vanilla bean paste, and cream. Then add the pumpkin puree and mix again until very well combined.
1 large egg, 1 teaspoon vanilla bean paste, ⅓ cup heavy cream, ⅓ cup pumpkin puree
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 milk, vanilla paste, and pumpkin pie spice - and mix with a spoon. Finally, add the sifted powdered sugar and stir until well combined.
1 Tablespoon unsalted butter, 1 Tablespoon milk, ½ teaspoon vanilla bean paste, ¼ teaspoon pumpkin pie spice, 1 cup sifted powdered sugar
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.

Nutrition