Pumpkin Cinnamon Chip Scones
Pumpkin cinnamon chip scones are a fall breakfast recipe your family will drool over! They’re soft, buttery and filled with fall spices like pumpkin pure and cinnamon chips.
Bake these pumpkin cinnamon chip scones in advance and store them in the freezer for an easy breakfast any time!
What if every morning began with a pumpkin cinnamon chip scone?! For the past week that’s exactly how my days have started, and I’ve really had the best days ever!
One of my very first memories of baking was making chocolate chip scones for my mom in middle school. She loved them so much she asked me to make them again for her and her work friends and she came home with rave reviews. I think that was the moment I really loved baking.
It’s amazing how one recipe can take you back to a specific moment in time, isn’t it?! Scones are one of those recipes for me. And I’m so grateful to be able to share a twist on a classic recipe!
Pumpkin Cinnamon Chip Scones
These pumpkin cinnamon chip scones are buttery and flaky. They’re filled with pumpkin flavor from the canned pumpkin and pumpkin pie spice and studded with tiny morsels of cinnamon. The cinnamon chips are a great addition! I went with the cinnamon chips over traditional semi-sweet chips because I wanted a little extra cinnamon, and they turned out SO good.
I made a double batch of them to eat this week and saved put the other batch in the freezer for Thanksgiving time when family is in town. Having ready to go baked goods in my freezer is necessary, especially during the holidays.
Can you freeze scones?
Scones are a great baked good to freeze! They hold up really well in the freezer and warm up in the oven. There are two ways you can freeze them:
- Follow the recipe all the way up until you’re going to bake the scones. Instead of baking the dough, wrap each one individually with plastic wrap or foil and place in the freezer. You can also transfer the them onto a baking sheet and freezer for about 30 minutes. Once they’re frozen, transfer them to an air tight ziploc bag and place back in the freezer.
- Follow the recipe all the way through baking and allow them to cool completely on a baking sheet. Once cooled, place them in an air tight bag or container and place them in the freezer. When you’re ready to serve, preheat the oven to 300°F and bake for 20 minutes or until warm.
For both options you can freeze them for up to one month. That means if you bake them now you’ll have breakfast the morning of or after Thanksgiving! No extra baking right around Thanksgiving is a huge plus!
A good tip if you’re going to be freezing is when to glaze scones. The best time to glaze them is right before you serve them. Definitely wait until after the they’re frozen and you’re getting ready to eat or share them. It says extra fresh that way!
Another few scone baking trips include cutting them. Scone dough is sticky and can sometimes be hard to handle, so I’ve gathered a few of my favorite tips for cutting scones easily.
Tips for cutting scones:
- Score your disc of scones prior to cutting so you can evenly cut them all. I like to cut them in half, then quarters then eighths, so you’re left with 8 even scores. Once you done that then cut them all completely.
- Cover your knife with flour before cutting to easily get through the dough.
- Cut the scones on a parchment paper to help the scones not to stick to your surface.
When you go to bake the scones, a good rule is, the colder the scone dough the better. The scones rise better in the oven when the scone dough is cold so pop them in the fridge for a bit (maybe 20 minutes) if you’ve been handling the dough a lot and it’s warmed up.
I can’t wait for you to try these scones! The tang and tenderness from the buttermilk, the flakiness from the cold butter, the flavor from the pumpkin and spice and the bursts of cinnamon from the chips are going to wow your taste buds!
Wishing you all lots of lazy fall mornings!
Pumpkin Cinnamon Chip Scones
Pumpkin cinnamon chip scones are a fall breakfast recipe your family will drool over! They’re soft, buttery and filled with fall spices like pumpkin pure and cinnamon chips. Bake them in advance and store them in the freezer for an easy breakfast any time!
2 ½ cups all purpose flour
¼ cup packed brown sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
½ cup butter
¾ cup cinnamon chips
2 eggs, lightly beaten
½ cup canned pumpkin
½ cup buttermilk
1, egg lightly beaten
1 tablespoon water
Preheat oven to 400°F. Arrange the oven rack to the middle position and line baking sheet with parchment paper. Set aside.
In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt. Using a pastry blender, cut in butter until soft crumbs form. Add cinnamon chips and stir to combine. Make a well in the center of the dry mixture and set aside.
In a medium mixing bowl, whisk together the eggs, pumpkin and half and half. Pour the wet ingredients into the center well of the dry mixture and stir until just moistened, being careful not to overmix.
Turn dough out onto very well-floured surface and knead 10-12 times or so until surface of the dough smooth. Pat or gently roll into an 8-inch circle. Cut into 8 wedges and place about 2 inches apart on prepared baking sheet.
Combine the egg with 1 tablespoon water and lightly brush on the top of wedges. Bake 15-20 minutes or until golden brown. Remove from oven and allow to cool on pan 5-10 minutes then transfer to wire rack to finish cooling.
Store baked scones in the freezer in an air tight container for up to one month.
Oh just look at that drizzle!
You’ll be in heaven with these brown butter apple pie scones!
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