Pumpkin Chocolate Chip Scones: Cake-like scones made with pumpkin, warm Fall spices, chocolate chips, and topped with a cinnamon glaze.
Are you as thrilled as I am that pumpkin season has arrived?! I love baking with pumpkin, it gives the most delicious and moist results. It's perfect for Fall Baking!
Like these pumpkin chocolate chip scones. The rich pumpkin, subtle spices, and gooey chocolate make for an irresistible combination. I have found it's hard to beat a warm scone, enjoyed with a cup of creamy coffee for breakfast or afternoon snack.
These scones are quick, easy, tender, and so good. They have just the right amount of sweetness from the chocolate chips and glaze. and go perfectly with a cup of coffee or tea, or even a glass of milk if you prefer.
This is my third and final recipe for Pumpkin Week. Sadly our event is coming to a close. Don't be sad though, there were a LOT of delicious pumpkin recipes shared this past week. So make sure to PIN this recipe, as well as my Easy Pumpkin Bread, and Crockpot Pumpkin Oatmeal, so you can come back whenever you're looking for pumpkin inspiration.
Don't forget to check out all of the other delicious pumpkin recipes down below, and make sure to follow the #PumpkinWeek tag on social media, so you don't miss any of them!
Printable recipe
Pumpkin Chocolate Chip Scones
Ingredients
FOR THE SCONES:
1 1/2 cups gluten-free baking mix (I used King Arthur)
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/4 teaspoon salt
small pinch ground nutmeg
small pinch cloves
1/2 cup canned pumpkin (NOT pumpkin pie mix)
1 egg
1/8 cup cashew milk (any non-dairy milk will work)
1/4 cup (1/2 stick) vegan butter, frozen
1/2 cup mini chocolate chips (I used Enjoy Life semi-sweet mini chocolate chips)
FOR THE GLAZE:
1/2 cup powdered sugar
1/8 teaspoon cinnamon
2 tablespoons cashew milk
Directions
Preheat oven to 425ºF. Line a baking pan with parchment paper.
In a large bowl whisk together flour, sugar, baking powder, cinnamon, ginger, allspice, salt, nutmeg, and cloves. Set aside. In a separate bowl whisk together pumpkin, egg, and milk. Set aside.
Grate frozen butter with a box grater. Add butter and chocolate chips to the flour mixture and toss gently to combine.
Fold pumpkin mixture into flour mixture, until a dough forms. (Don’t overmix the dough, a little flour still showing is fine)
Scoop dough out onto a floured surface. Knead a couple of times with the flour if the dough is to sticky, but try to work the dough as little as possible, Form into a 6-inch circle and place it on the prepared baking pan.
Use a pizza cutter to divide the circle into 6 triangles. Gently move the triangles out a little bit, so there is a little space between each one.
Bake for 22 - 25 minutes, until light golden brown and set on top, and golden brown on the bottom. Allow to cool for 10 minutes, then move to a wire rack to finish cooling.
To make the glaze: Mix the powdered sugar, cinnamon, and milk together with a fork until smooth. Drizzle glaze over scones once cooled.
NOTES:
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
These scones are quick, easy, tender, and so good. They have just the right amount of sweetness from the chocolate chips and glaze. and go perfectly with a cup of coffee or tea, or even a glass of milk if you prefer.
This is my third and final recipe for Pumpkin Week. Sadly our event is coming to a close. Don't be sad though, there were a LOT of delicious pumpkin recipes shared this past week. So make sure to PIN this recipe, as well as my Easy Pumpkin Bread, and Crockpot Pumpkin Oatmeal, so you can come back whenever you're looking for pumpkin inspiration.
Don't forget to check out all of the other delicious pumpkin recipes down below, and make sure to follow the #PumpkinWeek tag on social media, so you don't miss any of them!
Printable recipe
Pumpkin Chocolate Chip Scones
Ingredients
FOR THE SCONES:
1 1/2 cups gluten-free baking mix (I used King Arthur)
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/4 teaspoon salt
small pinch ground nutmeg
small pinch cloves
1/2 cup canned pumpkin (NOT pumpkin pie mix)
1 egg
1/8 cup cashew milk (any non-dairy milk will work)
1/4 cup (1/2 stick) vegan butter, frozen
1/2 cup mini chocolate chips (I used Enjoy Life semi-sweet mini chocolate chips)
FOR THE GLAZE:
1/2 cup powdered sugar
1/8 teaspoon cinnamon
2 tablespoons cashew milk
Directions
Preheat oven to 425ºF. Line a baking pan with parchment paper.
In a large bowl whisk together flour, sugar, baking powder, cinnamon, ginger, allspice, salt, nutmeg, and cloves. Set aside. In a separate bowl whisk together pumpkin, egg, and milk. Set aside.
Grate frozen butter with a box grater. Add butter and chocolate chips to the flour mixture and toss gently to combine.
Fold pumpkin mixture into flour mixture, until a dough forms. (Don’t overmix the dough, a little flour still showing is fine)
Scoop dough out onto a floured surface. Knead a couple of times with the flour if the dough is to sticky, but try to work the dough as little as possible, Form into a 6-inch circle and place it on the prepared baking pan.
Use a pizza cutter to divide the circle into 6 triangles. Gently move the triangles out a little bit, so there is a little space between each one.
Bake for 22 - 25 minutes, until light golden brown and set on top, and golden brown on the bottom. Allow to cool for 10 minutes, then move to a wire rack to finish cooling.
To make the glaze: Mix the powdered sugar, cinnamon, and milk together with a fork until smooth. Drizzle glaze over scones once cooled.
NOTES:
- Place any leftovers in an airtight container, and store at room temperature for up to 3 days. Reheat very briefly in the microwave, if desired.
- To Freeze Scones: Wrap scones individually in plastic wrap, then place in a large freezer bag, removing excess air. Store in the freezer for up to 3 months, and allow to thaw on the counter at room temperature.
- Use frozen butter. Like pie crust, it’s best to use cold butter in scone dough.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Drink Recipes
- Iced Pumpkin Pie Drink by Palatable Pastime
Breakfast and Baked Goods
- Chocolate Chip Pumpkin Muffins by The Mandatory Mooch
- Pumpkin Chocolate Chip Cupcakes by Hezzi-D's Books and Cooks
- Pumpkin Chocolate Chip Protein Muffins by Our Sutton Place
- Pumpkin Chocolate Chip Scones by Veggies First Then Dessert
- Pumpkin Pie Baked Oatmeal by A Little Fish in the Kitchen
- Pumpkin Pull Apart Bread by Making Miracles
- Pumpkin Spice Coffee Cake by Blogghetti
Savory Recipes
- Baked Pumpkin Goat Cheese Alfredo Pasta with Bacon by Cheese Curd In Paradise
- Pumpkin Bacon Mac and Cheese by Our Good Life
- Pumpkin Corn Chowder by Cindy's Recipes and Writings
Dessert Recipes
- Caramel Stuffed Pumpkin Cookies by Sweet Beginnings
- Easy Pumpkin Dump Cake byBig Bear's Wife
- No Churn Pumpkin Ice Cream by Caroline's Cooking
- Pumpkin Spice Latte Layer Cake by Love & Confections
- Vegan Pumpkin Spiced Muffins by Happily Curated Chaos
WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES!
Did you make this recipe?
Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.
Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.
7 Comments
Ohhh I haven't had a good scone in forever - these look absolutely delicious! Love the little bites of chocolate mixed in too - perfect flavor combo.
ReplyDeleteOh my gosh! I am dying to make these scones. I love scones!
ReplyDeleteThese scones with glaze have me drooling!
ReplyDeleteThis looks delicious! A perfect fall treat!
ReplyDeleteI'm going on a driving trip to Myrtle Beach in October. I am going to make these to be our breakfast with coffee along the way. Yum!
ReplyDeleteI have these on my baking list! I love pumpkin and chocolate together.
ReplyDeleteScones are so good! And they're fairly easy to make. These look so delicious with those chips in there.
ReplyDeleteThank you for stopping by Veggies First Then Dessert - I love to hear from my visitors, so please leave a comment letting me know what you thought about the post, or just to say hello!