Pumpkin Chocolate Chip Scones

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Perfectly moist and flaky pumpkin chocolate chip scones. Ready in only 30 minutes and perfect for on-the-go mornings or brunch!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dessert

Cuisine: British

Keyword: Pumpkin Chocolate Chip Scones

Servings: scones

In a large mixing bowl, use a spoon to stir together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until combined.
Grate 1/2 cup unsalted butter (cold) using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
Slowly stir in 1/2 cup heavy cream, 1/2 cup pumpkin puree, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract. The mixture should be crumbly. Then stir in 1 cup mini chocolate chips until just combined.
Turn the dough out onto a clean countertop and use your hands to gently form it into a ball.
Press the dough flat into a 2-inch thick disc. Use a butter knife or bench scraper to cut the circle into 8 wedges.
Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.
Bake at 425 degrees for about 12-15 minutes, until the tops are lightly browned.

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Optional Glaze: whisk 1 cup powdered sugar with 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and 2 to 3 teaspoons milk or heavy cream. Let scones cool 5 to 10 minutes before drizzling.
For the perfect wedge shape, after cutting into triangles, chill for 10 to 20 minutes in the fridge or 5 to 10 minutes in the freezer. This helps improve rise and keep edges clean.