Pumpkin Chocolate Chip Scones

Originally posted 11/8/19

Ingredients (Yield: 16 scones)

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

⅓ cup sugar

½ teaspoon nutmeg

½ teaspoon salt

1 stick butter, cold and sliced into small cubes

2 eggs

1 teaspoon vanilla

½ cup pumpkin puree

3 tablespoons milk

½ cup chocolate chips


Step 1: Preheat your oven to 400 degrees F. Line a baking sheet with parchment or aluminum foil

Step 2: Mix all of the dry ingredients (flour, baking soda, cinnamon, granulated sugar, nutmeg, salt) together in a large bowl.

Step 3: Use your hands or a pastry cutter to “work” the cold butter cubes into the dry ingredients until a coarse mixture forms.

Step 4: Add your wet ingredients (eggs, pumpkin, milk, vanilla) and the chocolate chips to your dry ingredients and mix until just combined. Then, use your hands to knead the dough for a few moments, just until it comes together. It’s okay if it’s a little crumbly, no need to over-knead!

Step 5: On a lightly floured countertop, shape your dough into a round or slightly rectangular shape about ¾ of an inch thick. Use a sharp knife dipped in flour to slice the dough into 16 triangles. Arrange the triangles on your baking sheet. 

Step 6: Bake for 10-15 minutes, or until golden on the edges. Cool slightly or all the way before serving. Store in an airtight container for up to 1 week. These are amazing eaten warm with hot coffee!

Minnesota-based grad student, future RD, educator, content creator, and mac and cheese expert! Natalie is currently a Masters of Public Health student and dietetic intern at the University of Minnesota, and is on-track to becoming a registered dietitian-nutritionist. She earned her bachelor's degree in Dietetics in 2019 from St. Catherine University.