Pumpkin Chocolate Chip Scones

Course: Bread, Breakfast, Snack

Cuisine: American

Keyword: pumpkin scones, scones

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: scones

Calories: 522kcal

Author: Malinda Linnebur

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

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease and set aside.
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.
Turn out onto a lightly floured surface and gently knead 10 times. Roll or pat out into an 8" circle. Place on the prepared baking sheet. Cut into 8 wedges using a sharp knife and separate into wedges.
Bake for 18-22 minutes or until lightly browned.

STORAGE: Store completely cooled leftovers at room temperature well covered for up to 2 days.
FREEZER FRIENDLY: Store completely cooled leftovers in a freezer safe container for up to 3 months. Thaw overnight on the counter.
PUMPKIN PIE SPICE: If you don't have pumpkin pie spice replace it with the following: ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground clove
I prefer to use cream or half and half in scone recipes for the best texture. You can replace it with milk or even a dairy free milk but it WILL change the texture of the scone.