It’s pumpkin season!! That means it’s time to make every pumpkin recipe we can think of. While I know there’s plenty to cook with pumpkin, I like to stick to baking. Thus, I took one of my favorite breakfast recipes and added a little (pumpkin) spice 😉. Enter, Pumpkin Chocolate Chip Scones. These beauties are an adaption of my favorite chocolate chip scone recipe, that I’ve been using for 10+ years. I had to go back to my old IPod Touch to find it. #throwback
the details of pumpkin chocolate chip scones
The flavor of these scones is the perfect mixture of sweet and spice. They have the flavor of a pumpkin pie, but the sweetness of a chocolate chip cookie, and the texture of a crumby breakfast food. Overall, I love them. They are the perfect simple breakfast, and the scone recipe is a a great base for other scone flavors! We love versatility lol
Since I like to keep my scones minimal, I only add glazes and drizzles on special occasions. I typically keep my chocolate chip scones bare, so I did the same for my Pumpkin Chocolate Chip Scones. They have a crumbly, outer layer, with a moist chocolatey inside. If you are someone who doesn’t like a drier scone (thanks to the flour), then I suggest adding a glaze of milk or heavy cream on top (while baking) or adding a flavored glaze on when the scones are out of the oven.
For these scones, I would suggest a maple or cream cheese drizzle. These two flavors pair so well with pumpkin. Check out the best maple drizzle here.
All in all, I think these scones are a must make this fall. They are pretty much foolproof and a great recipe for kids to assist on. Plus, they make your house smell like a candle. Who doesn’t love that?!
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Pumpkin Chocolate Chip Scones
Ingredients
- 2 cup flour
- 3 tbsp granulated sugar
- 3 tbsp brown sugar
- 1/4 tsp salt
- 2.5 tsp baking powder
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice give or take
- 1/2 cup butter cold
- 1/2 cup buttermilk, milk, or heavy cream
- 1/2 cup pumpkin blotted
- 1 egg
- 1 tsp vanilla
- 1/2-3/4 cup chocolate chips
Instructions
- Preheat the oven to 425 and grease a baking sheet.
- In a large bowl, combine the dry ingredients. Cut the butter into the mixture, until it resembles coarse crumbs.
- In a small bowl, whisk together the wet ingredients. Add to the dry ingredients, along with the chocolate chips, and stir until just combined.
- On a floured surface, knead the dough 5-7 times. Using a floured rolling pin, roll the dough into a circle (about 7 inches). Cut circle into eighths. If you want smaller scones then cut them smaller, if you want larger scones cut into sixths or fourths.
- If you want a glazed outside, brush the milk/cream on top of the scones before baking. Otherwise, bake the scones for 20 minutes or until golden brown. Serve warm and enjoy.
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