Pumpkin Chocolate Chunk Buttermilk Scones
Warm, fluffy, and packed with melty chocolate chunks, these Pumpkin Chocolate Chunk Buttermilk Scones are everything you love about fall baking — without the dry, dense texture most scones have. Made with rich buttermilk, real pumpkin purée, cozy warming spices, and lots of gooey chocolate, they bake up soft, tender, and perfectly moist every time. These bakery-style scones are the ultimate cozy fall treat for breakfast, brunch, or a sweet afternoon coffee moment!
Why Pumpkin Makes These Scones So Soft
Pumpkin purée keeps these scones extra soft and moist while adding a subtle natural sweetness. It helps create a tender crumb that bakes up rich without feeling heavy or dry. Paired with warm cinnamon and chocolate chips, it gives every bite a cozy, bakery-style fall flavor.
Tips for the Best Pumpkin Chocolate Chip Scones
Don’t overmix the dough. Stir just until everything comes together. Overmixing will make the scones dense instead of tender.
Expect a sticky dough. Pumpkin adds moisture, so the dough will be softer than traditional scone dough. That’s normal—just use a spoon to shape it.
Keep your butter cold. Cold, grated butter creates flaky layers and helps the scones rise properly in the oven.
Optional chocolate drizzle. Melted chocolate on top adds a richer finish and makes them feel extra bakery-style.
FAQs
Q: Can I use canned pumpkin pie filling instead of pumpkin purée?
A: No, pumpkin pie filling already contains sugar and spices, which will throw off the texture and sweetness of the scones. Use plain pumpkin purée only.
Q: Why is my dough so sticky?
A: Pumpkin naturally adds moisture, so the dough is meant to be softer and stickier than traditional scone dough. Just shape it with a spoon or spatula instead of your hands.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, as long as it’s cooked and blended into a smooth purée with no excess water.
Q: Can I freeze these scones?
A: Absolutely. Freeze them baked or unbaked for up to 2 months, then thaw or bake straight from frozen with a few extra minutes added.
Q: How should I store leftovers?
A: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slightly before serving for best texture.
Pumpkin Chocolate Chunk Buttermilk Scones
Ingredients
- 2½ cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ cup brown sugar
- 12 tbsp cold butter grated
- 1 cup buttermilk
- 1 tsp vanilla extract
- ¾ cup pumpkin purée
- 1 egg
- 1½ cups chocolate chips
Instructions
- Preheat oven to 360℉. In a large mixing bowl, combine together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, 1 tsp cinnamon and ¼ cup brown sugar.
- With a cheese grater, grate your 12 tbsp cold butter (1½ sticks) and mix into dry ingredients with your hands or mixing spoon until it reaches a mealy texture.
- In a separate bowl, whisk together 1 egg, 1 cup buttermilk, ¾ cup pumpkin purée and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined. This will be close to a wet dough that is sticky. Use your mixing spoon to transfer it to a parchment lined baking sheet, spread into a circle and cut into 8 slices, the same way you would a pizza.
- Bake for 22-27 minutes or until lightly golden on edges and the middle is set, not jiggly. Drizzle with additional melted chocolate if desired before baking.
