Marry Thompson This Pumpkin Spice Chocolate Chip Scones Recipe is a tender and flaky recipe, which is made with real pumpkin and mini chocolate chips. It’s the perfect fall breakfast, ready in about 40 minutes.
Jump to RecipePumpkin Spice Chocolate Chip Scones Recipe Ingredients
FOR THE SCONES:
- 3 cups Unbleached All-purpose Flour
- 1/2 cup Sugar
- 1 Tbsp. Baking Powder
- 3/4 tsp. Kosher Salt
- 1 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1/4 tsp. Freshly Grated Nutmeg
- 1/4 tsp. Allspice
- 1 pinch Cloves
- 1 cup Canned Pumpkin
- 2 Eggs
- 1/4 cup Milk
- 1/2 cup (1 stick) Butter, Frozen
- 1 cup Mini Chocolate Chips
FOR THE GLAZE:
- 1 lb. Powdered Sugar
- 1/2 cup Milk
- 1/2 tsp. Cinnamon
How To Make Pumpkin Spice Chocolate Chip Scones
- Prep the oven and dry ingredients: Preheat your oven to 425ºF. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, salt, and all the spices.
- Combine the wet ingredients: In a separate, smaller bowl, whisk together the canned pumpkin, eggs, and milk until smooth.
- Grate and add the butter: Grate the stick of frozen butter using the large holes of a box grater. Add the grated butter to the flour mixture and toss gently with your fingers to coat the butter pieces. Toss in the mini chocolate chips.
- Form the dough: Pour the pumpkin mixture into the flour and butter mixture. Use a spatula to gently fold everything together until a shaggy dough forms. Do not overmix; it’s okay if there are still a few floury spots.
- Shape the scones: Turn the dough out onto a lightly floured surface and divide it in half. Gently knead each half once or twice to bring it together, then pat each one into a 6-inch circle, about 3/4-inch thick.
- Cut and arrange the scones: Use a bench scraper or a sharp knife to cut each circle into 6 equal wedges (like a pizza). Place the circles on the prepared baking sheet and gently separate the wedges so they have a little space between them to expand.
- Bake the scones: Bake for 22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Transfer the scones to a wire rack to cool.
- Make the glaze: In a medium bowl, beat the powdered sugar, milk, and cinnamon together with a whisk until smooth. Drizzle or spoon the glaze over the warm or cooled scones.
Recipe Tips
- Why use frozen butter? This is the most important secret to flaky scones. Grating frozen butter creates small, cold pockets of fat throughout the dough. When the scones bake, this butter melts and releases steam, creating the tender, flaky layers.
- How to avoid tough scones: The key is to handle the dough as little as possible. Overworking the dough develops gluten, which results in tough, dense, and chewy scones instead of light and tender ones.
- Why mini chocolate chips? Mini chocolate chips disperse more evenly throughout the scones, ensuring you get a little bit of chocolate in every bite without weighing down the tender dough.
- Can I make these ahead? Yes. You can freeze the unbaked, shaped scones. Place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. You can bake them directly from frozen, adding 2-3 minutes to the baking time.
What To Serve With Pumpkin Spice Chocolate Chip Scones
These scones are a perfect breakfast or afternoon treat, especially alongside:
- A hot cup of strong coffee
- A frothy cappuccino or latte
- A cup of black tea or spiced chai
How To Store Pumpkin Spice Chocolate Chip Scones
Room Temperature: Store the glazed scones in an airtight container at room temperature. They are best enjoyed within 2 days. Freeze: For longer storage, it’s best to freeze the scones before glazing them. Place in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and glaze before serving.
Pumpkin Spice Chocolate Chip Scones Nutrition Facts
- Calories: 410kcal
- Carbohydrates: 75g
- Protein: 6g
- Fat: 11g
- Saturated Fat: 7g
- Sodium: 320mg
- Fiber: 3g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You didn’t do anything wrong! Scone dough, especially one with pumpkin puree, is meant to be quite wet and sticky. Use a light dusting of flour on your hands and work surface to make it manageable, but avoid adding too much extra flour to the dough itself, as this can make the scones dry.
Yes. You can cut the frozen butter into very small, pea-sized cubes with a knife or a pastry blender. The goal is to keep the butter cold and in small, distinct pieces within the flour.
Of course. If you have a pre-made pumpkin pie spice blend, you can use 2 teaspoons of that in place of the individual spices (cinnamon, ginger, nutmeg, allspice, cloves).
Try More Recipes:
Pumpkin Spice Chocolate Chip Scones Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings15
minutes22
minutes410
kcalTender, flaky pumpkin scones packed with warm spices and mini chocolate chips, all topped with a sweet cinnamon glaze.
Ingredients
Scones: 3 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, salt, spices (cinnamon, ginger, nutmeg, allspice, cloves), 1 cup pumpkin, 2 eggs, 1/4 cup milk, 1/2 cup frozen butter, 1 cup mini chocolate chips.
Glaze: 1 lb. powdered sugar, 1/2 cup milk, 1/2 tsp cinnamon.
Directions
- Preheat oven to 425°F. Whisk together all dry scone ingredients.
- In a separate bowl, whisk together pumpkin, eggs, and milk.
- Grate the frozen butter into the dry ingredients and toss to coat. Stir in chocolate chips.
- Gently fold the wet mixture into the dry mixture until a shaggy dough forms.
- Divide dough in half, form each into a 6-inch circle, and cut each circle into 6 wedges.
- Place on a parchment-lined baking sheet and bake for 22 minutes.
- Whisk glaze ingredients until smooth and drizzle over cooled scones.
Notes
- Using frozen butter and grating it is the key to achieving a flaky, tender texture.
- Do not overwork the dough. Mix only until the ingredients are just combined for the lightest scones.
- The dough will be sticky; use a light touch and a floured surface to make it easier to handle.
- For make-ahead scones, freeze the unbaked wedges and bake directly from frozen, adding a few extra minutes.