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Pumpkin Chocolate Chip Scones

These Pumpkin Chocolate Chip Scones are buttery, flaky, and filled with cozy pumpkin spice flavor and melty chocolate chips in every bite. Made with real pumpkin purée and cold butter, they bake up with crisp golden edges and soft, tender centers, making them perfect for breakfast, brunch, or an afternoon coffee break.
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Prep Time 20 minutes
Cook Time 18 minutes
Chill Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 295
Ingredients Equipment Method

Ingredients
  

  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter very cold and grated
  • ½ cup pumpkin purée
  • 1 large egg
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¾ cup mini semi-sweet chocolate chips
  • For the Topping
  • 1 egg beaten with 1 teaspoon milk
  • 1 tablespoon coarse sugar optional

Equipment

  • Large mixing bowl
  • Whisk
  • Box grater or pastry cutter
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Bench scraper or sharp knife
  • Wire cooling rack

Method
 

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
  3. Add the grated cold butter and gently work it into the flour mixture using a pastry cutter or your fingertips until coarse, pea-sized crumbs form. Fold in the chocolate chips.
  4. In a separate bowl, whisk together the pumpkin purée, egg, heavy cream, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently stir until a soft dough just comes together. Avoid overmixing to keep the scones light and flaky.
  6. Transfer the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick. Cut the dough into 8 equal wedges and transfer them to the prepared baking sheet, leaving space between each scone.
  7. Brush the tops with the egg wash and sprinkle with coarse sugar if desired. Refrigerate the shaped scones for 30 minutes to help them rise taller during baking.
  8. Bake for 16 to 18 minutes, or until the tops are lightly golden and the centers are fully baked.
  9. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.