Description
These Pumpkin Chocolate Chip Scones are a delightful fall treat combining the warm flavors of pumpkin and pumpkin pie spice with rich semi-sweet chocolate chips. Perfectly tender and flaky, these scones are easy to make and bake up golden in about 20 minutes. Enjoy them warm with a cup of coffee or tea for a cozy seasonal snack.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups (312.5 g) all-purpose flour, good quality
- 3/4 cup (135 g) mini chocolate chips, semi-sweet
- 1/2 teaspoon salt
- 1 tablespoon baking powder (check freshness)
- 1/2 teaspoon baking soda
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- 1 stick (4 ounces / 113 g) unsalted butter, very cold, cut into small cubes
- 1 large egg, beaten
- 1/2 cup (120 g) pumpkin puree, 100% pure canned pumpkin (not pumpkin pie filling)
- 3 tablespoons (45 ml) milk
Egg Wash and Topping
- 1 large egg, beaten
- 1 teaspoon milk or water
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (25 g) granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside. This creates a non-stick surface and helps with even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, mini chocolate chips, salt, baking powder, baking soda, granulated sugar, and pumpkin pie spice until everything is evenly combined.
- Cut in the Butter: Add the very cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse meal. Work quickly to keep the butter cold which helps make the scones flaky. If the butter softens too much, continue mixing quickly for about 3-5 minutes until the mixture becomes crumbly.
- Prepare Wet Mixture: In a medium bowl, whisk together the beaten egg, pumpkin puree, and milk until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture into the flour and butter mixture. Using a fork, gently stir until the dough is just moistened. Take care not to overmix as that can make the scones tough instead of tender.
- Shape the Dough: Turn the shaggy dough out onto a clean, well-floured surface. Using your hands, gently shape the dough into an 8-inch (20 cm) circle. Handle it lightly to avoid overdeveloping gluten which can affect the texture.
- Cut into Wedges: Cut the dough circle into 8 even wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them apart to prevent sticking during baking.
- Apply Egg Wash & Topping: Lightly brush each scone with the egg wash—a mixture of 1 beaten egg and 1 teaspoon of milk or water. Then sprinkle generously with the cinnamon sugar topping made from 1/2 teaspoon ground cinnamon mixed with 2 tablespoons granulated sugar.
- Bake the Scones: Bake the scones in the preheated oven for 18-20 minutes or until the tops are lightly golden brown and the edges look set. You’ll notice a warm pumpkin aroma indicating they are done.
- Cool and Serve: Let the scones cool on the baking sheet for 10 minutes. Serve warm for the best texture and flavor experience.
Notes
- Use very cold butter for the best flaky texture; keep cubes refrigerated until ready to cut in.
- Do not overmix the dough to keep the scones tender and light.
- You can substitute mini chocolate chips with regular-sized chocolate chips but you may want to chop them slightly for even distribution.
- Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- To reheat, warm scones briefly in an oven or toaster oven to bring back their freshly baked texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
