Easy, pumpkin-y, delicious. These scones are a delicious breakfast addition, or perfect for afternoon tea or coffee. The basic recipe is easy to customize; add nuts, change the spices, or add a glaze after they’ve baked. As always, we include gluten and dairy free substitutions.
We talk you through making this recipe in Episode 256 of our podcast. If you enjoy these Pumpkin Chocolate Chip Scones, you may also like our recipes for Pumpkin Donuts and Pumpkin Oatmeal Cookies.
Ingredients
1 ¾ cups all-purpose flour or gluten free 1-1 flour
¼ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
6 tablespoons of cold butter, or dairy free butter, cut into pieces (if using unsalted butter, add a generous pinch of salt)
½ cup pumpkin puree
⅓ cup buttermilk or dairy free buttermilk
½ cup mini chocolate chips (or more, if desired!)
1 small egg
1 teaspoon milk or dairy free milk
1 tablespoon or two of sanding sugar or turbinado sugar
Instructions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, spices, and salt, if necessary. Using a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
Make a well in the center of the flour-butter mixture. Pour in the pumpkin puree, buttermilk, and mini chocolate chips and stir until just combined.
Sprinkle a work surface with 2 tablespoons or so of flour. Turn out dough onto the floured work surface. Pat into a round about 1 inch thick. Cut the round into 8 equal sized triangles. Transfer the scones to the prepared baking sheet.
Whisk the egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle the sanding sugar over scones.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.