Pumpkin Chocolate Chip Scones
Yield: 8 servings
Calories: 307kcal
Pumpkin scones with chocolate chips make a cozy fall breakfast. They combine warm spices with rich, melty chocolate. Tender and lightly sweet, they’re the perfect autumn treat!
Ingredients
- 2 cups (284 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon (3 g) kosher salt
- 6 tablespoons (90 g) unsalted butter, cold, cut into ¼" pieces
- ¾ cup (141 g) semi-sweet chocolate chips
- ½ cup (115 g) pumpkin puree
- ½ cup (120 ml) whole milk
- 1 large egg
- 1 teaspoon (5 ml) vanilla
Instructions
- Heat the Oven - Place the oven rack in the position. Heat to 400°F (204ºC). Line a sheet pan with parchment paper and set aside.
- Combine Dry Ingredients - In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
- Add the Butter and Chocolate - Add the cold butter pieces to the flour mixture. Use a pastry cutter or fingers to break the butter into small pieces until it resembles coarse cornmeal. Stir in the chocolate chips.
- Combine Wet Ingredients - In a medium bowl, whisk together the pumpkin puree, milk, egg, and vanilla.
- Make the Dough - Make a well in the dry ingredients and pour in the wet mixture. Fold together until just combined.
- Knead the Dough - Turn the dough onto a well-floured surface and lightly knead until smooth, but do not overwork, about 5 to 7 times. Add more flour as needed to prevent sticking.
- Portion the Scones - Shape the dough into a round disk about 6 inches wide and 1 inch thick. Cut the disc like a pie into 6 or 8 pieces depending on your desired size. Place scones on the parchment-lined sheet pan. Press in additional chocolate chips onto the surface of the scones.
- Bake - Bake until the surface is set and lightly browned, and the bottoms are golden brown, about 12 to 15 minutes.
- Cool - Allow the scones to cool on the sheet pan for 5 minutes, then transfer to a wire rack.
Notes
- For Healthier Scones: Use coconut sugar instead of granulated sugar, chilled coconut oil instead of butter, and whole wheat or white whole wheat flour instead of all-purpose flour. Use gluten-free flour for dietary restrictions.
- Using Pumpkin Pie Spice: Add 2 teaspoons of homemade or store-bought pumpkin pie spice instead of cinnamon, ginger, nutmeg, and allspice.
- Make it Dairy-Free: Use unsweetened almond, soy, coconut or cashew milk. Purchase dairy-free chocolate chips.
- Storing: Store in an airtight container for up to 2 days. Reheat before eating. Freeze in a resealable plastic bag for up to 1 month.
Nutrition
Calories: 307kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 227mg | Potassium: 32mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2200IU | Vitamin C: 1.7mg | Calcium: 100mg | Iron: 2.2mg
Recipe Link