Pumpkin Chocolate Chip Scones

These tender and flaky pumpkin chocolate chip scones are full of pumpkin spice flavor, chocolate chips and are the perfect fall treat to bake. They are moist on the inside and crumbly on the outside, the perfect scone.

Looking for more baked goods recipes? Try my pecan sticky buns, pumpkin cream cheese cinnamon rolls or pumpkin roll.

These melt in your mouth pumpkin scones are one of my top favorite fall recipes. They are adapted from my pumpkin scone recipe (those have an icing glaze on top).

The sparkling sugar on top of these scones are the same thing I put on top of my pumpkin chocolate marble muffins and cranberry poppyseed muffins.

Sparkling sugar is a thick sugar and it makes the tops have a sweet flavor and crunchy texture. Yum!

Why You'll Love These Scones

• Pumpkin. The hints of pumpkin from the pumpkin puree and pumpkin pie spice will have all the pumpkin favs reveling.
• Chocolate. Okay, pumpkin and chocolate are a combo to love! Using mini chocolate chips just makes sure every bite has some chocolate.
• Easy. With my detailed instructions you will find this recipe to be super easy!
• Moist. Just like my classic scone recipe and maple scones these pumpkin scones are super moist in the center.
• Crumbly. They may be moist in the middle but they are crisp and crumbly around the outside edges, perfection!

Pro Tips

• Cold Butter. For tender flaky scones you should be using cold butter. If your butter gets too warm not only will the scones not be as flaky, but they won't rise the same. The dough will be too soft and hard to manipulate.
• Folding. Folding the scone dough over 5 times is a crucial step to getting perfect layered, flaky scones. If you want those layers then you must fold your dough.
• Cutting. Use a very sharp knife to cut your scones. And after every cut, carefully dust some flour on the knife. This way the knife won't stick after each cut and you'll get precise, clean cuts.
• Baking. When you think your scones are done, bake them a minute longer. They should be beautifully golden.

Ingredients

• Flour: All purpose flour makes up the majority of the dry ingredients needed.
• Baking Powder: Baking powder gives the scones the lift they need to be tall, without baking powder your scones will be flatter.
• Cane Sugar: Adds sweetness to the scones.
• Brown Sugar: Adds sweetness but brown sugar has molasses in it so it has a deeper sweetness.
• Pumpkin Pie Spice: A mix of spices like cinnamon, ginger, all spice and nutmeg.
• Cinnamon: Added cinnamon makes pumpkin recipes more flavorful.
• Salt: Use kosher salt to help enhance the flavor, table salt just makes things salty.
• Butter: For perfect flaky scones you need to use super cold butter, so take your butter out of the fridge right before you are ready to use it.
• Egg: Just one egg is needed for this recipe.
• Vanilla: Opt for good vanilla extract instead of imitation vanilla.
• Milk: Milk is part of the liquid you'll need for the wet ingredients.
• Heavy Cream: Heavy cream makes the scones so rich and delicious, it's needed for the wet ingredients.
• Pumpkin: Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin puree is just plain pumpkin.
• Chocolate Chips: Mini chocolate chips are perfect for chocolate in every bite.
• Sparkling Sugar: Sprinkle sparkling sugar on top of your scones for sweetness and crunch.

How To Make Pumpkin Chocolate Chip Scones

Preheat the oven to 400 degrees.

Dry Ingredients. In a large bowl stir together the flour, baking powder, cane sugar, brown sugar, pumpkin pie spice, cinnamon and salt.

Mix the Butter. Dice up the cold butter. Use your hands to work it into the dry ingredients. Once the big pieces of butter are mostly combined, use your hands to press and slide them together with some of the flour/butter mixture, like thin sheet of paper.

Wet Ingredients. In a small bowl whisk together the egg, vanilla, milk, heavy cream and pumpkin puree until completely combined. Add the wet ingredients to the dry, mix together until almost combined.

The dough will look a little shaggy at this point.

Forming the Scones. Dump the dough out on a floured countertop and continue to form it together. Flatten it slightly with your hands. At this point you are going to flatten and fold the dough a total of 5 times.

Every time you flatten the dough sprinkle on some chocolate chips. Fold the dough over and flatten again. Repeat for a total of 5 times.

Form the dough back into a disc shape, dust the counter well with flour under the dough and flatten it to 1 ½”.

Use a sharp knife (dusted with flour after each cut) to make 8 scones.

Line a baking sheet with parchment paper and line up the scones so they are not touching. Brush the tops with some heavy cream and sprinkle generously with sparkling sugar.

Bake. Bake for 22 minutes or until golden on the tops and edges.

Remove from the oven and cool.