These pumpkin chocolate chip scones are seriously the perfect fall anytime dessert. They’re incredible with coffee in the morning, packed in a lunch for the kiddos, or with evening tea while watching Gilmore Girls… not that I know from experience or anything.
They are adapted from Bridget from Bake at 350’s recipe, with a little added spice and flavor! When I followed her recipe, the dough was also very sticky, and I like working with a little more structured dough when making triangle scones.
The best thing about these scones is that they are very forgiving. If you’re wanting to swap out different types of flour, sugar or milk, that’s totally fine in my experience. I’ve used everything from almond flour to oat milk in these, and they have all worked out just fine!
Tips/Notes:
Freezing your butter before grating is KEY here. I like to pop my butter in the freezer for about 30 minutes to an hour before baking, and it works just fine. If you’re an experienced baker and would prefer to cut in butter that’s not frozen, do so at your own risk! I like to make things easier for myself.
With these adjustments, I’ve enjoyed whipping up a batch of these pumpkin chocolate chip scones every few weeks during the fall. They are wonderful to take for gifts, to freeze ahead of a pumpkin-carving party, or to bribe your husband to sweep the patio from all the falling leaves. (Who, me?) Enjoy!
Preheat oven to 425ºF. Line a cookie sheet with parchment paper or baking mat.
In a large bowl, mix all dry ingredients except chocolate chips. Set aside. In another bowl, whisk pumpkin, eggs, vanilla, and milk together.
Grate (or food process!) your frozen butter and add gently to the flour mixture until thoroughly mixed. Add in your chocolate chips.
Slowly add your pumpkin mixture to the dry ingredients– don’t overwork it! It’s okay if it’s lumpy or if there is flour showing.
Knead a few times in the bowl to create a rough, shaggy dough. Dump onto your baking sheet, and divide the dough in half to form two 6-inch circles.
Divide each circle into 6 triangles using either twine, a bench scraper, or a very sharp chef’s knife. Move each triangle out so that there’s plenty of space.
Bake for 20-22 minutes and let cool on a wire rack before enjoying.
Looking for more dessert ideas? Check out more in the recipe index!
