Chocolate Chip Pumpkin Scones

‘Tis the season for pumpkins! Pumpkin puree and  chocolate chips make one delicious scone!


Have you all had enough pumpkin recipes yet! I’m making some kind of pumpkin recipe almost everyday and let me tell you, I can’t get enough!

This scone comes together in a food processor, but you can certainly work with your hands. Incorporate butter into the dry ingredients and then mix in the chocolate chips, pumpkin puree and cream. Mix until the dough starts to clump together. Dump dough on a lightly floured surface, shape into an almost smooth ball, pat into into a 7-inch disc, cut into 8 triangles, place on the prepared baking sheet, brush cream and sprinkle turbinado sugar and bake.


Enjoy hot!! Pop a cold one in a preheated oven or microwave to heat. Though microwave wouldn’t crisp it back up.

Canned pumpkin puree works great! Pay attention to buy  100% pure pumpkin and not pumpkin pie filling.


Want more pumpkin recipes?

Browned Butter Pumpkin Madeleines

Crunchy Coconut-Pumpkin Butter Cups

Pumpkin Spice Funnel Cakes

Brownie Swirled Pumpkin Chocolate Chip Cookie Skillet Cake

Pumpkin Spice Croissants

Chocolate Chip Pumpkin Scones


1 cup all purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, cold, cut into chunks

1/4 cup semi sweet chocolate chips

1/4 cup pumpkin puree

1/2 cup + 2 tablespoons heavy cream, divided

1 tablespoon turbinado sugar


Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Combine first 5 ingredients in a food processor and pulse 5 times. Add butter and pulse 10 times, until butter is no longer the size of peas.

Add chocolate chips, pumpkin and 1/2 cup heavy cream, pulse until the dough begins to gather together. Dump the dough on a lightly floured kitchen counter, shape in a 7-inch circle, cut into 8 equal triangles and place on the prepared baking sheet, spacing them apart.

Lightly brush the top os scones with remaining heavy cream and sprinkle turbinado sugar on top.

Bake for 22-24 minutes  or until the tops are deep golden.

Remove from oven, place pan on a wire rack to cool.

Serve scones hot!

Makes 8 scones.





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