chocolate chip pumpkin scones;
It’s that breezy, beautiful time of year–autumn’s right around the corner! And with autumn comes the promise of all things pumpkin and pumpkin spice. So whip up a batch of these buttery, crumbly, toasty-spiced chocolate chip pumpkin scones to make any breakfast or snack complete!
Start with a base of pumpkin but then flavor these pumpkin scones with all the traditional “toasty” spices as I like to call them: cinnamon, nutmeg, and ginger for a little bite! And while my sister’s original recipe suggests cinnamon chips and/or pumpkin seeds, I (of course) had to go with classic chocolate chips.
My sister’s original recipe suggests cinnamon chips and/or pumpkin seeds, but of course I had to go with classic chocolate chips. Choose your favorite add-ins!
secret to success
My sister loves all things pumpkin, so it’s only natural that this recipe comes from her. I honestly can be hit or miss with pumpkin-inspired recipes, so having her rave about these pumpkin scones meant I definitely had to try them! And not surprisingly, they did not disappoint.
You can choose to make your own pumpkin puree from scratch if you’re ambitious. I included Laura’s (my sister) instructions when she does make her own from scratch. But I fully admit I’m lazy and this particular batch came from canned puree.
Make your own pumpkin webbing for the pumpkin puree…or opt for canned puree! I’ve included my sister’s instructions to make it yourself from scratch if you’re feeling up to the challenge.
secret to success
Make sure when you’re using canned puree, that you’re looking for pumpkin puree. As opposed to pumpkin pie filling. Pumpkin pie filling will have additional ingredients like spices and sweeteners that aren’t factored into the recipe, so will affect the outcome and flavors of your pumpkin scones.
Even though I had fun plating this recipe with the pumpkin puree here, I don’t really recommend that unless you’re going to spruce up your puree to make it tasty on it’s own. Plain, pure pumpkin puree is not particularly delicious on it’s own. It definitely needs help from it’s little friends sugar and spice (and everything nice). And these chocolate chip pumpkin scones definitely stand on their own.
Make sure you use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling includes spices and sweeteners not accounted for in this recipe.
secret to success
And as mentioned previously, get creative with your toppings and add-ins! I of course am and will always be partial to semi-sweet chocolate chips. Easy, delicious, and everything is best with chocolate! But the sky’s the limit. My sister recommends cinnamon chips and pumpkin seeds which are delicious complements to the toasty fall flavors already incorporated in the scones.
If you’re able to find specialty chocolate chips at your local grocery store, check out my definitive ranking of 5 flavored chocolate chips. If you can possibly find pumpkin spice chocolate chips, I think they’d go really well in this chocolate chip pumpkin scones recipe! Maybe even mix in some white chocolate chips too.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
more recipes;
Check out these additional fall-inspired recipes, using all your favorite fall flavors!
- Fall means pumpkin pumpkin pumpkin! Try making my favorite homemade caramelized honey pumpkin pie, or opt for a hearty pumpkin bread to welcome the cooler weather!
- Not quite ready for that cool weather yet? For those that are still battling a little bit of heat in the air, make this apple cider slush for a cool and refreshing drink.
- And while you’re at it, opt for some homemade apple cider doughnuts with a secret, punchy ingredient!
- Check out this apple rhubarb tart, a fun new twist on fall and summer flavors in one delicious tart pan.
chocolate chip pumpkin scones;
Ingredients
pumpkin webbing (optional);
- 1 Tbsp butter
- pumpkin webbing from a sugar pumpkin
pumpkin scones;
- ½ cup pumpkin puree (use pumpkin webbing from above, or use canned pumpkin puree)
- ⅓ cup brown sugar lightly packed
- ⅓ cup heavy whipping cream
- 1 tsp vanilla extract
- ¼ tsp orange extract (optional)
- 6 Tbsp unsalted butter frozen
- 2 cups all-purpose flour (optionally, sub gluten-free flour )
- 1½ tsp baking powder
- ¼ tsp salt
- 2 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ cup chocolate chips (or optionally substitute or add cinnamon chips, pumpkin seeds, etc.)
Instructions
- Make sure you have frozen 6 Tbsp butter and you have room in the fridge (or freezer) for two bowls.
pumpkin webbing (optional);
- In a small saucepan over low heat, melt 1 Tbsp of butter. Add the pumpkin webbing and cook until it starts to break down, 5-10 minutes. (If you're using frozen pumpkin webbing, add it to the pot at the same time as the butter, as thawing and break down may take 20+ minutes)
- When the pumpkin webbing is very soft, mash it with a fork or puree it with a food processor. (The amount was too small for my blender or immersion blender.) You should have between ⅓ and ½ cup. Put it in the freezer or refrigerator to cool completely before use in the scones.
pumpkin scones;
- In a medium bowl, measure out the ⅓ cup brown sugar, ⅓ cup cream, 1 tsp vanilla extract, and (optional) ¼ tsp orange extract. Mix to combine, then store in refrigerator to keep cold.
- In a large bowl, whisk together 2 cups all-purpose flour, 1½ tsp baking powder, ¼ tsp salt, and spices: 2 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg.
- Preheat the oven to 425°F. Line a baking sheet with silicone or parchment. Flour the center of the baking sheet.
- Grate 6 Tbsp of frozen butter, or cut it into small pats. Use a pastry cutter or two knives to cut this into the flour mixture until the mixture looks like coarse crumbs and there are still small pieces of butter visible. (It can be easier to add the grated or cut-up butter to the flour as you go, stirring thoroughly after each addition, to prevent the butter sticking to itself and making large clups you have to break up anyway once you stir it in.)
- Remove the wet mixture from the refrigerator and add to dry ingredients. Stir as minimally as possible until the mixture just comes together.
- Turn out the dough directly onto the baking sheet. The dough will still be very sticky and fairly wet. For 8 scones, pat the dough into a circle 1" thick, then cut it into 8 wedges. For 18 small scones, pat the dough into a square 1" thick, then cut it into 9 squares. (Don't separate the pieces from each other yet, or they will lose their shape, especially the small ones.)
- Add toppings like chocolate chips, cinnamon chips, and/or pumpkin seeds to the scones by sprinkling them on top and lightly pressing into the dough.
- Bake the scones until they are light brown on the bottom, about 15 minutes.
- Remove the scones from the oven. Separate along the lines you cut earlier. For 18 small scones, use a dull knife or a spatula to gently cut each square in half diagonally to form two triangles, then separate them from one another. Remove the scones to a rack to cool. Serve warm or at room temperature.
