Soft & buttery scones filled with dark chocolate chips, real pumpkin, and pumpkin spice.
These Chocolate Chip Pumpkin Scones are fluffy, buttery, and soft. Studded with chocolate chips and filled with pumpkin puree and pumpkin spice.
You can never go wrong with a delicious buttery and fluffy scone…especially when it has chocolate chips and pumpkin spice which is perfect for the fall.
Why you’ll love these Chocolate Chip Pumpkin Scones:
Soft and buttery. The texture of these scones are *chef’s kiss* with a crisp exterior and buttery soft interior.
Perfectly sweetened. These scones have just the right amount of sweetness that doesn’t make it too overpowering and perfect for a morning treat.
Easy and simple to make. This recipe comes together all in one bowl and requires easy simple baking ingredients.
Ingredient Breakdown:
- Flour – I recommend all-purpose flour for this recipe.
- Granulated sugar – contains a perfect amount that doesn’t make this recipe overly sweet.
- Baking powder – to make these scones deliciously fluffy and soft.
- Vegan butter – I prefer Earth Balance or Country Crock plant butter. Can also use regular unsalted butter.
- Chocolate Chips – I prefer dark chocolate chips, but any will do. You can also use chopped chocolate!
- Non-dairy milk – any non-dairy milk works, I prefer almond or cashew for neutral flavor.
- Raw sugar – for added crunch and sweetness on top.
How to make Chocolate Chip Pumpkin Scones:
- In a large mixing bowl, whisk together flour, sugar, baking powder, pumpkin spice, and salt.
- Cut in grated or cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Fold in chocolate chips. Measure out milk in a liquid measuring cup then whisk in pumpkin puree and vanilla. Fold liquid mixture into dry mixture until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a mound.
- Transfer the dough to a sheet of plastic wrap and tightly wrap. Refrigerate for 30 minutes. *Make sure not to handle the dough too much or the final product won’t be as buttery and light.
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Transfer dough to baking sheet. Form dough into an 8″ disc. Cut disc into 8 wedges. Distribute on to baking sheet and brush tops with egg wash (or vegan egg wash) and sprinkle over turbinado/raw sugar.
- Bake for 15-18 min. or until tops are golden brown. Transfer scones to a wire cooling rack. While scones, are cooling, make icing.
- In a mixing bowl using a handheld mixer, beat together room temperature butter and maple syrup until creamy. Turn the mixer to low and slowly mix in powdered sugar and maple extract. Top scones with icing and enjoy!
Modifications:
Substitute vegan butter for regular unsalted butter.
Substitute non-dairy milk for regular dairy milk.
Make nut-free by using nut-free non-dairy milk (soy or oat).
Storage Instructions:
Cool scones to room temperature and store in an airtight container or tightly wrap in plastic wrap.
Store at room temperature for up to 3-4 days.
More Delicious Scone Recipes…
- Dark Chocolate and Pistachio Scones
- Chocolate Chip Carrot Cake Scones
- Earl Grey and Cardamom Scones
- Orange Blueberry Scones
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chocolate Chip Pumpkin Scones
Ingredients
- 2 ½ cups (351g) all-purpose flour
- ½ cup (90g) granulated sugar
- 2 tsp baking powder
- 1 tsp pumpkin spice
- ¼ tsp salt
- ½ cup (115g) vegan butter, frozen then grated*
- ½ cup (60g) chocolate chips
- ⅓ cup + 1 tbsp cold, unsweetened non-dairy milk
- ½ cup (120g) pumpkin puree, blotted
- 1 tsp vanilla extract
- Egg wash: 1 egg + 1 tbsp water OR 2 tbsp non-dairy milk
- Raw/turbinado sugar, for topping
Maple Icing
- 2 tbsp vegan butter, room temperature
- ¼ cup maple syrup
- 1 cup (120g) powdered sugar
- ¼ tsp maple extract
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, pumpkin spice, and salt.
- Cut in grated or cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Fold in chocolate chips. Measure out milk in a liquid measuring cup then whisk in pumpkin puree and vanilla. Fold liquid mixture into dry mixture until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a mound.
- Transfer the dough to a sheet of plastic wrap and tightly wrap. Refrigerate for 30 minutes. *Make sure not to handle the dough too much or the final product won't be as buttery and light.
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Transfer dough to baking sheet. Form dough into an 8" disc. Cut disc into 8 wedges. Distribute on to baking sheet and brush tops with egg wash (or vegan egg wash) and sprinkle over turbinado/raw sugar.
- Bake for 15-18 min. or until tops are golden brown. Transfer scones to a wire cooling rack. While scones, are cooling, make icing.
- In a mixing bowl using a handheld mixer, beat together room temperature butter and maple syrup until creamy. Turn the mixer to low and slowly mix in powdered sugar and maple extract. Top scones with icing and enjoy!
