Pumpkin Scones with Mini Chocolate Chips

These pumpkin scones with mini chocolate chips are perfect crowd-pleasers. For those who love pumpkin and just can’t get enough of it, these scones will fill a new pumpkin hole in the heart. Those who might find most pumpkin flavors too overpowering on their own will be pleasantly surprised at the sweet balance the chocolate chips bring to every bite. Perfect for a fall-themed birthday tea party or to start a tea and scones evening ritual.

Pair with a traditional black like our China Keemun tea to let the sweetness of the scones shine. Or lean into the pumpkin theme with our Pumpkin Pie tea. For herbal, try these with our Sunlit Orchard apple spice tea.

Pumpkin Scones with Mini Chocolate Chips

For those who love pumpkin and just can’t get enough of it, these scones will fill a new pumpkin hole in the heart. Those who might find most pumpkin flavors too overpowering on their own will be pleasantly surprised at the sweet balance the chocolate chips bring to every bite. Perfect for a fall-themed birthday tea party or to start a tea and scones evening ritual.

Servings: 12 scones

Prep Time: 50 minutes minutes

Bake Time: 16 minutes minutes

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Ingredients Instructions Notes

Ingredients

  

• 3 cups all-purpose flour
• ½ cup granulated sugar
• 4 tsp. baking powder
• ½ tsp. fine sea salt
• ½ cup cold unsalted butter cubed
• ½ cup miniature semisweet chocolate chips (See note below)
• ¾ cup cold heavy whipping cream
• ¾ cup canned pumpkin
• 1 large egg lightly beaten

Equipment

• 2 1/4-inch round cutter
• Rolling Pin
• Pastry blender

Instructions

 

1. Preheat oven to 375 °F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or two forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in chocolate chips.
3. In a small bowl, stir together cream and pumpkin. Add to flour mixture, stirring with a fork just until a shaggy dough begins to form. Working gently, use hands to bring mixture together until dough fully forms.
4. Turn out dough onto a lightly floured surface and knead gently by patting the dough down and then folding it in half. Repeat until you have folded over 3 – 5 times.
5. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2 1/4-inch round cutter dipped in flour, cut dough without twisting cutter. You can reroll scraps once. Place scones, evenly spaced, on prepared baking sheet. Freeze scones until firm, approximately 30 minutes (this is important for the baking consistency).
6. Brush tops of scones with egg before baking.
7. Bake 16 – 20 minutes, until scones are golden brown. Let cool on pan for 10 minutes. Serve warm with Apple Butter or Clotted Cream.

Notes

Chocolate Chip Note: Miniature chocolate chips are better for this recipe than the regular size for a more balanced chocolate to pumpkin ratio in every bite.

Freezer Tip: You can keep these scones in the freezer instead of baking right away. We would recommend freezing on the baking sheet for the 30 minutes, then transferring the scones to a freezer zipper bag until ready to bake. Bake from frozen, brushing the tops of the scones as usual, and expect to add about 2 minutes to the baking time.

Optional for the sweet-tooth: Sprinkle additional granulated sugar on top of your scones after brushing with the egg and baking for an extra sweet treat. 

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