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–+ servings
Overhead shot of pumpkin chocolate chunk buttermilk scones

Pumpkin Chocolate Chunk Buttermilk Scones

Soft, fluffy Pumpkin Chocolate Chunk Buttermilk Scones made with real pumpkin, melty chocolate, and buttermilk for a moist, tender crumb — never dry, always warm and gooey.
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Course: Dessert
Keyword: baking, chocolate chip, fall, fall dessert, pumpkin, scones
Servings: 8

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.