Pumpkin Chocolate Chip Scones

Coffee, “Uptown Funk,” and hanging with my favorite little guy make for the perfect afternoon. Oh, and pumpkin scones. 


I love scones.  They are so easy to throw together, especially if you have a stand mixer (don’t worry if you don’t) and they freeze well.  Which basically means you can have freshly baked, warm scones any time.  It’s dangerous. 


Plus, with pumpkin, these scones are practically a health food.  Am I right?  Do you remember the great pumpkin shortage of 2009?  No?  Just me?  Ok. Ever since then I’ve kept a mini stockpile of canned pumpkin in my pantry.  With so many yummy pumpkin recipes (scones, chili, lattes, muffins, pancakes…), I don’t ever want to be without it. 😉


The original recipe has a glaze (check it out here) but I opted to add chocolate chips instead. Chocolate makes everything better in my humble opinion.  These are also wonderful to share with others – warm scones to enjoy now and a bag of frozen ones to enjoy later. 

Don't worry.  His hands are clean.  With soap.

Don’t worry. His hands are clean. With soap.

 If you don’t have a stand mixer, you can incorporate the butter using a pastry cutter or even two knives.  The stand mixer is just a little faster. 


Pumpkin Chocolate Chip Scones
Yields 12
These scones are delicious straight from the oven or can be frozen (unbaked) for warm scones anytime.
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  1. 2 c. flour (I use white whole wheat)
  2. 1/3 c. sugar
  3. 1 T baking powder
  4. 1/2 t salt
  5. 1/2 t cinnamon
  6. 1/2 t nutmeg
  7. 1/4 t cloves
  8. 1/4 t ginger
  9. 6 tablespoons cold butter, cut into 1in. cubes
  10. 1/2 (heaping) cup canned pumpkin puree
  11. 3 T. coconut milk creamer (or half and half)
  12. 1 t. vanilla extract
  13. 1 large egg
  14. 1 c. chocolate chips or chunks (dark chocolate is the best!)
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
  2. In the bowl of a stand mixer, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger using the paddle attachment. Add in the butter cubes and mix on low until the texture resembles coarse cornmeal and the butter pieces are no larger than peas.
  3. In a separate bowl, combine the pumpkin, creamer, egg and vanilla. Add to the flour mixture and mix until just combined - be careful not to overmix. Mix in chocolate chips.
  4. Place the dough on a lightly floured surface. Gently shape dough into a circle, about an inch thick and cut into 12 pieces.
  5. Place on prepared baking sheet and bake for 10-14 minutes. Watch closely so they don't burn.
  6. Cool on a wire rack. Enjoy!
  1. Scones freeze extremely well! Place unbaked scones on a plate lined with parchment paper in the freezer until firm. Once firm, place in a freezer bag and keep in the freezer (to protect against freezer burn, you can also wrap each scone in plastic wrap before placing in the freezer bag but I usually skip this step). When you're ready to bake, preheat your oven and bake them straight from the freezer. No need to thaw. Add a few minutes to your baking time and watch them closely.
Adapted from Sweet Pea's Kitchen
Chateau Moreau Life http://www.chateaumoreaulife.com/


I adapted the recipe from Sweet Pea’s Kitchen. Original Recipe is from We Heart Food


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