Pumpkin Chocolate Chip Scones


Growing up, chocolate chip scones were a staple in our house. Most mornings you would find my mom baking away to have the delicious, crumbly, chocolate treat ready for us before we woke up. Between getting 4 kids out the door for school, and some how always finding time to make us breakfast, I’m pretty sure my mom is Wonder woman. Pretty much everything that I have learned about cooking and baking is from her. Simply put, she is my role model and I’m pretty proud to say that we are two peas in a pod. One of my favorite family recipes to make are these scones. This morning we woke up to a crisp fall day, and I knew scones would be the perfect breakfast. I thought it would be fun to put a twist on the typical chocolate chip scones and make pumpkin scones with a spiced icing. They are DELICIOUS and make your house smell oh so good and cozy.


To start, preheat your oven to 425 degrees. Mix together your dry ingredients (Flour, Sugar, Baking Powder, Salt, Cinnamon, Nutmeg, Cloves, And Ginger)


Next add the butter into dry ingredients. I place a stick of butter in the freezer approximately a half hour to 45 minutes before hand. It is much easier to work with when it is really cold. Another trick that I have found is to use a cheese grater to grate the butter.


Once butter is grated, add to flour mixture. Use a pastry cutter to cut the butter into mixture. Cut until the mixture resembles cornmeal.

In a separate bowl, whisk together the pumpkin, half-and-half (you can also use milk) vanilla, and the egg.

Making a well in the middle, add the wet ingredients to the dry ingredients. Fold wet ingredients in, forming into a ball. I usually add in a handful, of chocolate chips in at this time

On a lightly floured surface , pat dough into a circle approximately 1-2 inches thick (I split my dough into two circles). With a knife, slice the dough into 8 triangles. I had two circles so I ended up with 16 triangles

Place on baking sheet lined with parchment paper. Bake for 13-16 minutes or until lightly browned. When done, place on a cooling rack.


While allowing scones to cool, which is hard because they smell SO good. Whip together the spiced topping. These scones are perfectly good alone but I love the extra kick the icing gives them. Mix together the powdered sugar, milk, cinnamon, nutmeg, and a pinch of ginger and cloves.

Once scones are cooled, top with your icing and you are all set to devour these delicious little treats!



Thank you for reading!

2 thoughts on “Pumpkin Chocolate Chip Scones

  1. Colleen,

    It is so wonderful that you have started a blog. Your awesome (teacher) husband let us know you started this at work one day while we were all eating lunch in the lounge. This was my very first time ever making scones! I love to cook and bake and thought I would try your recipe after eating your very delicious scones your hubby brought into work one day this past spring! We all agreed you were a keeper! Please keep the recipes coming and I am sure you will have many followers (like me)!


    1. Laura,

      Thank you so much for your sweet comment!! I’m so happy that you liked the Pumpkin Chocolate Chip Scones. Scones are one of my favorite goodies to make and I will definitely be putting my raspberry with lemon icing ones on the blog soon! Thank you for reading my posts and providing positive feedback 🙂 I really appreciate it. Definitely please stop by from time-to-time to check for new recipes 🙂


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