Description
Delight in these moist and flavorful Pumpkin Chocolate Chip Scones, perfect for a cozy fall breakfast or snack. The tender scones combine warm spices, pumpkin puree, and semi-sweet chocolate chips for a comforting treat that’s both easy to make and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups (284 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon (3 g) kosher salt
Butter and Chocolate
- 6 tablespoons (90 g) unsalted butter, cold, cut into ¼” pieces
- ¾ cup (141 g) semi-sweet chocolate chips
Wet Ingredients
- ½ cup (115 g) pumpkin puree
- ½ cup (120 ml) whole milk
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Heat the Oven: Preheat your oven to 400°F (204°C) and position the rack appropriately. Line a sheet pan with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg, allspice, and kosher salt to evenly distribute all spices and leaveners.
- Add Butter and Chocolate: Add the cold, cubed butter pieces to the dry ingredient mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse cornmeal. Stir in the semi-sweet chocolate chips evenly.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, whole milk, egg, and vanilla extract until fully blended.
- Make the Dough: Create a well in the center of the dry ingredients and pour the wet mixture in. Gently fold the mixtures together until just combined; avoid overmixing to maintain tender scones.
- Knead the Dough: Transfer the dough onto a well-floured surface and gently knead it about 5 to 7 times until smooth, adding more flour if necessary to prevent sticking while avoiding overworking the dough.
- Portion the Scones: Shape the dough into a 6-inch diameter round disk about 1 inch thick. Cut the disk like a pie into 6 to 8 wedges depending on preferred serving size. Place the wedges on the prepared baking sheet and press additional chocolate chips onto the surface for extra chocolaty bites.
- Bake: Bake the scones in the preheated oven for 12 to 15 minutes, or until the tops are set and lightly browned and the bottoms are golden brown.
- Cool: Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.
Notes
- Use cold butter to ensure the scones remain flaky and tender.
- Do not overmix or overknead the dough to avoid tough scones.
- Additional chocolate chips pressed on top add an appealing look and extra chocolate flavor.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute milk with a plant-based alternative and use a vegan butter substitute.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
