Description
Cozy up to the ultimate fall treat—golden, tender scones spiced to perfection and packed with gooey chocolate chips. Crowned with crackly cinnamon sugar, these scones are soft on the inside, crisp on top, and everything pumpkin dreams are made of. Whether you’re brewing chai or hosting brunch, this double batch guarantees enough to share, freeze, or secretly snack on later. Fall, you’ve officially been upgraded.
Ingredients
• 5 cups all-purpose flour
• 2 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp pumpkin pie spice
• ⅔ cup granulated sugar
• 2 sticks (8 oz) unsalted butter, grated and frozen
• 1½ cups mini chocolate chips
• 1 cup pumpkin purée (blotted dry)
• 2 large eggs
• 6 tbsp milk
• Egg wash: 2 eggs + 2 tsp milk
• Topping: 4 tbsp sugar + 1 tsp cinnamon
Instructions
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Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment.
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Mix dry: Whisk flour, baking powder, baking soda, salt, sugar, and spices.
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Add butter: Cut in grated butter until the mix resembles coarse crumbs.
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Stir in chocolate chips.
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Mix wet: Whisk pumpkin, eggs, and milk until smooth.
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Combine: Fold wet into dry until a shaggy dough forms.
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Shape: Divide into 2 circles, 1 inch thick. Cut each into 8 wedges.
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Brush & sprinkle: Brush with egg wash and sprinkle with cinnamon sugar.
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Bake (18–22 mins): Rotate halfway through. Cool 5 mins on pan.
Notes
• Freeze unbaked wedges for easy future bakes—no thawing needed!
• Use mini chips for chocolate in every bite
• Don’t overmix—tender scones come from a gentle hand
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Calories: 280 cal Per scone, approx.
- Sugar: 15g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g