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Pumpkin Chocolate Chip Scones Recipe

Pumpkin Chocolate Chip Scones Recipe

By San Diego Dining Dish

Another scone recipe! Sorry, but I'm loving these scones. Flavored with pumpkin and chocolate, these scones are more decadent -- more of a dessert scone. They are still quite good with tea and butter, or a glass of milk! The chocolate chips could easily be replaced with some pecans or dried cranberries, if chocolate isn't your thing.

Pumpkin Chocolate Chip Scones

Read More Recipe:

Pumpkin Scones with a Cinnamon Glaze

Honey Yogurt Scones with Fresh Strawberries

Strawberry Scones

Starbucks Copycat Maple Oat Nut Scones

Makes about 8 medium scones.


  • 2 cups whole wheat flour
  • 6 tbsp salted butter (or used unsalted and add 1/2 tsp salt)
  • 2 tsp baking powder
  • 1/4 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1/2 tbsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp plain yogurt
  • 1/2 cup chocolate chips


  1. Preheat oven to 375 degrees. Mix flour, baking powder, sugar, cinnamon, and pumpkin pie spice in a bowl. Cut in the butter, mashing it in with a pastry cutter or your fingers. (This step can also be done with a food processor).
  2. In a separate bowl, combine the pumpkin, egg, vanilla, and yogurt, whisking until slightly foamy. Pour the mixture into the flour-butter mix, and combine well. Add the chocolate chips, if desired.
  3. Roll the dough onto a cutting board, and cut into triangles or biscuit shapes. Spray a baking sheet or use a silicone liner, placing the scones about 1 inch apart. Bake for 16-18 minutes, until very slightly brown.
  4. Enjoy warm!