Pumpkin Chocolate Chip Scones

These Pumpkin Chocolate Chip Scones were made for fall!  Packed with pumpkin flavor and mini chocolate chips and drizzled with a vanilla glaze.

I think I am starting to get a little bit of a sweet tooth back.  If you remember from a few posts ago, I have been battling morning sickness and sweets are something I have no desire to eat.  Like NOT AT ALL!  (Big thumbs down)

I love fall baking though and missed filling my house with the smell of those wonderful falls spices!  So, I wanted to make something apple or pumpkin.

Well, everyone else is doing pumpkin so I might as well join the band wagon.  There are so many great pumpkin desserts floating around but I didn’t want to go a full dessert route.  I am not quite ready to eat the really rich and decadent desserts.  So, scones I thought would be a great choice.

They are quick, easy and not too sweet.  These Pumpkin Chocolate Chip Scones are great on their own but my husband really wanted a frosting on them so I made a quick vanilla drizzle and it sent them over the top.  Plus, it makes them look prettier.  🙂

Looking for a few other scone recipes??  Try my banana pecan scones with caramel icing or these copycat Starbucks pumpkin scones.

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Pumpkin Chocolate Chip Scones

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

 

These Pumpkin Chocolate Chip Scones are full of that wonderful fall pumpkin flavor and packed with chocolate chips!

Course: Bread, Breakfast, Snack

Servings: 8

Author: Countryside Cravings

Ingredients

• 2 1/4 cups all purpose flour I like to use 1/2 whole wheat flour and 1/2 all purpose
• 3 tablespoons brown sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon each ginger and clove
• 1/4 teaspoon salt
• 1/2 cup cold butter cut into small pieces
• 1 egg
• 1 cup canned pumpkin
• 4 tablespoons cream or milk
• 1 teaspoon vanilla
• 1/2 cup mini semi-sweet chocolate chips

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease and set aside.
2. In a large bowl combine the flour, brown sugar, baking powder, spices and salt. Cut in the butter using a pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in the egg, pumpkin, cream, vanilla and chocolate chips just until it starts to come together and leave the sides of the bowl.
3. Turn out onto a lightly floured surface and gently knead 10 times. Roll or pat out into a 9" circle. Place on the prepared baking sheet. Cut into 8 wedges using a sharp knife but do not separate the wedges.
4. Bake for 10 minutes then remove from oven and carefully separate wedges. You will need to carefully cut to separate. Bake for an additional 5-7 minutes or until lightly browned. If you would like to drizzle with icing let cool.
5. To make icing combine 1/2 cup powdered sugar with a small amount of milk and vanilla to form a thin drizzle.