Delicious pumpkin scones made with pumpkin puree and pumpkin spice and filled with milk chocolate chips. Topped with a vanilla icing drizzle these bakery style scones are large, soft and flaky. They are the perfect fall scone with a cup of coffee or tea. Serve for an easy grab and go breakfast or afternoon snack.
THIS POST MAY CONTAIN AFFILIATE LINKS. AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES.
I love scones. I’m always looking for new recipes to change it up and add variety.
These pumpkin scones are one of my favourites for fall. They are made with pumpkin puree and buttermilk which makes them extremely tender and moist, and they contain pumpkin pie spice for those warm, fall flavours.
Best of all, they are filled with milk chocolate chips to make them slightly more indulgent and drizzled with a vanilla icing. These scones taste just like they came out of a bakery!
Why We Love This Recipe
It’s easy – This is an easy recipe to pull together. It uses simple ingredients and you don’t need any fancy equipment.
It’s quick – These scones come together quickly. From start to finish you can be enjoying warm, delicious scones in less than an hour.
It’s delicious – These scones are absolutely delicious. They are tender and flaky, just the way a scone should be. The pumpkin makes them extra moist and the warm pumpkin spices along with the sweet milk chocolate are the perfect combination.
To make these scones you will need:
- All purpose flour
- Brown sugar – I’ve used light, but dark works well too.
- Baking powder
- Pumpkin pie spice
- Canned, pureed pumpkin
- Salted butter
- Chocolate chips – I’ve used milk, but you can use dark or semi-sweet.
To make the icing drizzle you will need:
- Powdered sugar
- Milk or cream
- Vanilla extract
Pro Tip – This recipe uses canned pumpkin, not pumpkin pie filling. Pumpkin pie filling should also work, but you will need to adjust the spices and salt.
In a large bowl, mix the flour, sugar, salt, baking powder and pumpkin pie spice.
Cut the cold butter into cubes then add to the dry mixture. Cut it into the dry ingredients with a pastry blender or two knives until it resembles course crumbs.
Stir in the pumpkin and buttermilk just until everything is mixed, then stir in the chocolate chips.
Turn the dough out onto a lightly floured counter or pastry mat. The dough may have a few dry spots, but that is ok.
Bring the dough together with your hands and knead 4-5 times until the dough holds together, then press it out to approximately an 8 inch circle, it will be about ¾ inch thick.
Cut it into 8 wedges with a sharp knife or pizza cutter.
Pro Tip – I love using a pastry mat when working with dough. It helps keep the dough from sticking to the surface and it makes clean up super easy.
Move the scones to a baking sheet lined with parchment paper and bake at 400°F for approximately 20 minutes, then remove to a cooling rack.
Let the scones cool for about 10 minutes, then mix the ingredients for the icing and drizzle over top of the scones.
How to Use Leftover Pumpkin Puree
This recipe only calls for ½ cup of pumpkin puree, so you will likely have some left over.
Pumpkin puree can be stored in an airtight container and will keep in the fridge for about 5 days. Otherwise you can freeze it to use later.
It can be added to soups or stews or saved to use in other baked goods that don’t require a full can of pumpkin.
Some recipes to try with leftover pumpkin puree:
Flat hard scones are usually caused by using expired baking powder or over working the dough. You want to make sure your baking powder is still fresh and active and handle the dough as little as possible while mixing and rolling.
You don’t need to rest the scones before baking, but if your house is warm or the butter was soft, then you may want to rest the scones in the fridge for 30 minutes before baking. Cooling the scones will help cool the butter which will create steam when it bakes helping the scones rise and become flaky.
Scones can be stored in an airtight container for 2-3 days. If you need to store them longer then I recommend freezing the scones before you add the icing drizzle to help keep them fresh.
More Scone Recipes
Easy Pumpkin Chocolate Chip Scones
- 2 ½ Cups all purpose flour
- ⅓ Cup brown sugar
- 3 tsps baking powder
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ½ Cup salted butter cold
- ½ Cup pumpkin puree
- ½ Cup buttermilk
- ½ Cup milk chocolate chips
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2-3 teaspoon cream or milk
- Preheat oven to 400°F
- Prepare a baking sheet by spraying with non-stick spray or lining with parchment paper.
- In a large bowl, mix the flour, sugar, baking powder, salt and pumpkin pie spice.
- Cut the cold butter into cubes and add to the flour mixture, then cut it into the dry ingredients with a pastry blender or two knives until it resembles course crumbs.
- Stir in the pumpkin and buttermilk just until mixed, then stir in the chocolate chips.
- Turn the dough out onto a lightly floured counter or a pastry mat. It may have a few dry spots, but that's ok. Knead the dough 4-5 times until it all comes together, then press out to an 8 inch circle about ¾ inch thick.
- Cut the dough into 8 wedges using a sharp knife or pizza cutter, then move to the baking sheet leaving about an inch of room between them.
- Bake for 20-22 minutes until risen and golden brown.
- Remove from the oven and move the scones to a cooling rack. Cool for at least 10 minutes, then drizzle with icing. If the scones are too warm when the icing is added it will melt into the scone.
- Mix the powdered sugar and vanilla in a small bowl, then add the milk or cream a teaspoon at a time until you have a consistency you can drizzle.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.