pumpkin chocolate chip scones

This scone recipe is perfect for a fall brunch or snack on Thanksgiving or Christmas morning. It features canned pumpkin and warming spices including cinnamon and nutmeg. The chocolate chips make the scone slightly sweet, but not overly so. The best way to ensure a good rise and "height" to your scones is to freeze them for 30 minutes prior to baking. It is also important not to overwork the dough with your hands. Kneading converts the protein in the flour to gluten, which results in a chewy scone instead of one that is tender and flaky. 

  • All-purpose flour (2 and 3/4 cups)

  • Sugar (1/3 cup)

  • Baking powder (1 tablespoon)

  • Ground cinnamon (1 teaspoon plus 1/2 teaspoon)

  • Ground nutmeg (1 teaspoon)

  • Salt (1/2 teaspoon)

  • Butter (1/2 cup, cold)

  • Canned pumpkin (2/3 cup)

  • Eggs (2 whole)

  • Mini chocolate chips (1 and 1/2 cups)

  • Milk (2 tablespoons)

  1. In a large mixing bowl, evenly combine the flour, sugar, baking powder, 1 teaspoon of ground cinnamon, ground nutmeg, and salt. 

  2. Using a pastry cutter or fork, cut the cold butter into the flour mixture until the butter is very small in size. 

  3. In a small bowl, whisk together the canned pumpkin and eggs. Add the wet mixture to the large bowl, and then add the chocolate chips. Stir the mixture gently with a wooden spoon. 

  4. Once the dough begins to come together, use your hands to work it into a ball and transfer to a large piece of parchment paper dusted with flour. The dough will be shaggy. Do not overwork the dough or you will have tough scones.

  5. Flatten the dough onto the parchment paper until it is approximately 1 and 1/2 inches thick. Using a pastry round or a glass that is about 3 inches in diameter, cut round scones out of the dough. Place each scone onto a non-stick baking sheet. 

  6. Once you have cut out all the scone pieces (the recipe yields approximately 8 to 10 scones), place the baking sheet with scones into the freezer for 30 minutes.

  7. When ready to bake, preheat the oven to 425 degrees. 

  8. Using a pastry brush, brush each scone top with milk and sprinkle with some extra white sugar and ground cinnamon. 

  9. Bake for 20 minutes, or until golden brown and crispy on top. Serve warm or room temperature.