Pumpkin Chocolate Chip Scones
Pumpkin Chocolate Chip Scones are soft, crumbly and incredibly moist. These pumpkin scones are generously filled with chocolate chips and lightly drizzled with maple glaze. It is truly moist, not dry at all, and just melts in your mouth…
Pumpkin season here we come! 🧡
Serve these Pumpkin Chocolate Chip Scones with a warm cup of hot coffee and hot tea, and sit back and enjoy this lovely Fall season.
If you are a pumpkin fanatic who cannot get enough of all things pumpkin, I dare you to pair it with pumpkin spice latte.
And be sure to check out some of my other pumpkin favorites on the blog: Pumpkin Banana Muffin, Pumpkin Cream Cheese Bread, and Pumpkin Pie (with condensed milk).
Pumpkin scones with chocolate chips
My heart cannot contain how much I’m looking forward to Fall, Fall food, and oh my gosh, Fall weather. YES PLEASE.
There is nothing that screams Fall more than pumpkin. And there is nothing that goes more perfectly with pumpkin than chocolate chips. And what Fall food isn’t the most Fall-like when you drizzle glorious maple sugar on it?
Ahh moist, soft, tender Pumpkin Chocolate Chip Scones topped with gloriously sticky maple glaze.
My heart is overjoyed.
Even my non pumpkin-lover husband is loving these Pumpkin Chocolate Chip Scones. And that is saying a lot.
If you love good old regular pumpkin scones, lemme tell you – these are even better!
You may ask: Is it breakfast? Is it dessert? There is chocolate chips in them after all…
We’ve had pumpkin chocolate chip scones for breakfast. We’ve had it for dessert. We’ve had it as snack. I may or may not have eaten it for lunch the other day.
It was too hard to resist when these pumpkin chocolate chip scones are staring back at me from the kitchen counter, freshly baked from the night before, practically yelling “eat me!” at my face.
Before I knew it I had two Pumpkin Chocolate Chip Scones for lunch and too full to eat anything else.
Ingredients
Pumpkin chocolate chip scones may sound like a bit task to take on, but it really is pretty straightforward and quick to make.
And it all starts with these pantry-friendly, simple ingredients:
- pumpkin puree – I use canned pumpkin puree, or you can make it at home!
- chocolate chips – I typically use semi-sweet chocolate chips
- all purpose flour
- granulated sugar
- baking powder and baking soda – the rising agent use for the scones
- salt
- ground cinnamon
- ground nutmeg
- cold unsalted butter – make sure it is cold, not softened or melted.
- sour cream – the ingredient that makes the pumpkin scones moist and soft
- vanilla extract
- egg
- maple syrup – real maple syrup is the best for this
- confectioner sugar – used for the icing
How to make Pumpkin Chocolate Chip Scones
These pumpkin chocolate chip scones are made from a tried and true scones recipe that I have used for over a decade.
I start with this basic scone recipe because it is truly the best- moist, fluffy and soft. Not an ounce of dryness. Then I build upon it to give it that warm Fall flavors and turn it into this beloved pumpkin chocolate chip scones.
Scones are much easier to make than it sounds. Once you get a few techniques down, you will be a scone-making expert. 🙂
The dough is slightly different from a cake or a cookie. Not difficult to execute if you pay close attention to the details in the instructions, just different.
A few important tips when making the dough for your Pumpkin Chocolate Chip Scones:
- Grate cold butter into dry mixture. This is probably the most unique to scone-making. Use a grater a pastry cutter to do so. Or, what I’ve learned over the years, is to use a food processor and pulse cubed butter into the dry mixture. Much quicker and just as effective.
- Use cold butter that is right out from the refrigerator (or even freezer, but that can be hard to cut into). Do not, do not use soft or melted butter.
- Once dry and wet mixture are combined, do not over mix dough.
- Do not let dough sit out for too long otherwise butter will melt before baking.
Once the dough for your Pumpkin Chocolate Chip Scones is done, roll it into a ball on a floured surface. Dough should be firm (but not super dry) and not very sticky to the touch.
Tip: flour a large cutting board instead of your kitchen counter (and roll the dough on the cutting board) for easier cleanup.
Flatten Pumpkin Chocolate Chip Scones dough until a ~9 inch diameter round circle is formed.
Then slice dough into eight triangular wedges, keeping each triangle about the same size.
Then bake in the oven for 17-18 minutes at 400℉.
When Pumpkin Chocolate Chip Scones are done, pull it out from the pan immediately so it doesn’t continue cooking and dry out.
Cool it on a cooling rack for 10-15 minutes, then drizzle a simple maple glaze onto the scones.
Do wait until scones are cooled completely before drizzling the maple glaze to avoid glaze from melting on the scones.
Alternatively, if you decide to forgo the maple glaze, you can also sprinkle coarse sugar on Your Pumpkin Chocolate Chip Scones before sending it to bake to give it that extra crispness and sweetness on the top.
Once you master a few simple scone-baking techniques, you will find that Pumpkin Chocolate Chip Scones are actually fairly simple to make. They take only about 30 minutes from start to finish, and they are always such a treat!
Helpful Tools
These are helpful tools to have when making Pumpkin Chocolate Chip Scones:
- Pastry Cutter, Grater, or Food Processor – this will help cut the cold butter into the scone batter.
- Parchment Paper – line baking sheet with parchment paper before placing scones on it for easy removal and clean up.
Storage
The best way to store these pumpkin scones are in an air tight container in a dry space in room temperature. Consume within 5 days.
Frequently Asked Questions
Absolutely! If you prefer a quicker method, top it with some coarse sugar before baking instead of the drizzling scones with glaze.
1) Avoid overbaking
2) After it is done baking, pull scones off the baking sheet immediately and let them cool on cooking rack. This prevents scones from overbaking and becoming dry.
3) Once scones are completely cool, store in air tight container so they don’t dry out.
4) Store in room temperature instead of the fridge. They dry out faster in the refrigerator.
We are a scone-loving household. Yes, there is such a thing.
We love eating scones. We love baking scones. We love it when the house smells like scones baking in the oven.
All that to say, we love our scones. And we love this Pumpkin Chocolate Chip Scone recipe.
Summer is slowly but surely coming to a close. It’s been a crazy unusual summer, but it’s time.
Time to bring on Pumpkin Chocolate Chip Scones, and pumpkin spice everything.
As my friends in this side of the country often say…Happy Fall, y’all!
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍
Other Fun and Yummy Fall Bakes
- Apple Cinnamon Bread
- Banana and Date Muffin
- Apple French Toast Casserole
- Easy Apple Crisp
- Pumpkin Bread with Brown Butter Maple Frosting (by The Fresh Cooky)
- Pumpkin Gingerbread Cake (by Kitchen Sanctuary)
- Cinnamon Scones (by The Dizzy Cook)
Pumpkin Chocolate Chip Scones with Maple Glaze
Ingredients
- 2 cups all purpose flour plus more for dusting surface
- 1/3 cups granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup cold unsalted butter
- 2 tbsp sour cream
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1 large egg
- 1 cup chocolate chips
Maple Glaze
- 1 tbsp unsalted butter melted
- 1/4 cup pure maple syrup
- 3/4 cup confectioner sugar
Instructions
- Preheat oven to 400℉.
- In a medium bowl, combine dry ingredients – flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
- Slice cold butter (make sure it is cold!) into large cubes.
- Cute cold butter into dry flour mixture by using a pastry cutter or grater and then combining them, or using a food processor to pulse butter into the dry mixture. At the end, flour mixture should be fairly dry with small chunks of cold butter. Do not overmix dough.
- In a large bowl, whisk together wet mixture which consist of sour cream, pumpkin puree, vanilla extract and egg.
- Pour four/butter mixture into wet mixture. Use hands to fold flour mixture into wet mixture. After combining, mixture should be slightly crumbly, not too wet or sticky. Do not overmix dough. Form dough into a large ball.
- Flour surface, and place dough ball on surface.
- Press dough down to form a round circle with ~9 inch in diameter.
- Slice scones into 8 triangles of approximately the same size. Place each of them on a baking sheet lined with parchment paper, 1-2 inches apart from each other.
- Bake for ~17-18 minutes.
- While scones are baking, make Maple Glaze by combining melted butter (use microwave to melt it completely until it is in liquid form), maple syrup and powdered sugar.
- Once scones are done, cool completely using a baking rack.
- Drizzle scones with maple glaze.
- Serve and enjoy!
These are easy! And my neighbor across the hall was thrilled I shared. Love the basic ingredients and maple glaze that takes them to the next level.
Thank you Tara! Glad you all enjoyed this recipe!