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Chocolate Chip Pumpkin Scones

Soft & buttery scones filled with dark chocolate chips, real pumpkin, and pumpkin spice.

Course Dessert
Keyword chocolate chip pumpkin scones, fall dessert recipe
Prep Time 15 minutes
Cook Time 20 minutes
Refrigeration 30 minutes
Total Time 1 hour 5 minutes
Servings 8 scones
Author Taavi Moore

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

  1. In a large mixing bowl, whisk together flour, sugar, baking powder, pumpkin spice, and salt.

  2. 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.

  3. 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.

  4. 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.

  5. Bake for 15-18 min. or until tops are golden brown. Transfer scones to a wire cooling rack. While scones, are cooling, make icing. 

  6. 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!