Pumpkin Chocolate Chip Scones Bakery Style
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4.79 from 19 votes

Pumpkin Chocolate Chip Scones

The perfect companion to an early morning (or late night) cup of cold milk, hot tea, coffee or cocoa. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Bakery
Cuisine: American
Keyword: healthy, pumpkin
Method: Bake
Skill Level: Intermediate
Servings: 6
Calories: 420kcal
Author: Marilyn


  • 2 cups all-purpose flour
  • 1/4 cup plus 3 tablespoons white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons cold butter cut into 1-inch cubes
  • 1/2 cup canned pumpkin
  • 3 tablespoons heavy cream
  • 1 large egg
  • 2/3- 1 cup semisweet chocolate chips can easily substitute dark chocolate


  • Preheat oven to 425° F.
  • In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Mix together with a fork.
  • Add the cubed butter into the flour mixture and, using a pastry cutter or a fork, cut the butter into the dry ingredients until the butter is slightly broken down into the size of small pebbles.
  • Add the pumpkin, heavy cream and egg to the dry mixture and combine together with a fork. When it's almost completely incorporated, add the 2/3 cups of chocolate chips and combine, being careful not to overmix. The batter should just hold together.
  • Using a 1/2-cup scoop, form mounds out of the dough. Place the mounds of dough onto a parchment-lined baking sheet and refrigerate for 30-45 minutes before baking.
  • Place the baking sheet into your preheated oven and bake for 13-15 minutes.
  • To serve warm, heat in microwave for 15 seconds.


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Serving: 1scone | Calories: 420kcal | Carbohydrates: 52g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 99mg | Sodium: 550mg | Potassium: 0mg | Fiber: 2g | Sugar: 22g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg