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.

Pumpkin Cinnamon Chip Scones

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
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!

Ingredients

Scones:

  • 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

Egg wash:

  • 1 egg lightly beaten
  • 1 tablespoon water

Instructions

  • 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.
Nutrition Facts
Pumpkin Cinnamon Chip Scones
Amount Per Serving (1 g)
Calories 418 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Polyunsaturated Fat 8g
Cholesterol 101mg34%
Sodium 445mg19%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 21g23%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.