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Chocolate-drizzled pumpkin scones on a rustic table with fall decorations

Pumpkin Chocolate Chip Scones

Tender, flaky pumpkin scones infused with warm spices and studded with chocolate chips. Drizzled with melted chocolate, they’re the ultimate fall treat—perfect with coffee or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, Bakery Style, Fall-inspired / Seasonal
Servings 8 scones
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour can substitute half with whole wheat flour
  • ⅓ cup granulated sugar or use brown sugar for deeper flavor
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice or a homemade mix of cinnamon, nutmeg, ginger, and cloves
  • ½ cup unsalted butter, cold and cubed
  • ¾ cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • ½ cup dark chocolate chips
  • ¼ cup mini semi-sweet chocolate chips
  • ¼ cup melted chocolate for drizzling; use dark, milk, or white chocolate

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice until well combined.
  • Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  • In a separate bowl, whisk together the pumpkin puree and eggs until smooth.
  • Pour the wet mixture into the dry mixture. Gently stir with a spatula until a shaggy dough forms. Do not overmix.
  • Fold in the dark chocolate chips and mini semi-sweet chocolate chips until evenly distributed.
  • Turn the dough onto a lightly floured surface and shape it into a 7–8 inch wide circle about 1 inch thick.
  • Using a sharp knife, cut the dough into 8 wedges. Place the scones on the prepared baking sheet, leaving space between each.
  • Bake for 15–18 minutes, or until golden brown and firm to the touch.
  • Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  • Drizzle melted chocolate over the top of each scone and let it set before serving.

Notes

For variation, substitute chocolate chips with dried cranberries or nuts like pecans or walnuts. To store, keep in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze without the drizzle for up to 2 months. Reheat in the oven at 300°F for 10 minutes before drizzling. You can also make the dough ahead of time and refrigerate overnight before baking.

Nutrition

Calories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 65mgSodium: 320mgPotassium: 90mgFiber: 2gSugar: 12gVitamin A: 3500IUVitamin C: 1mgCalcium: 80mgIron: 2mg
Keyword chocolate pumpkin scones, easy pumpkin breakfast, fall scones recipe, pumpkin chocolate chip scones, Pumpkin scones, pumpkin spice scones
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