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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, baking powder, pumpkin pie spice, and salt until well combined.

Add the very cold, grated or cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate medium measuring cup or bowl, whisk together the cold buttermilk, large egg, and pumpkin puree until smooth and uniformly orange.

Pour the wet pumpkin mixture into the dry ingredients. Using a rubber spatula, gently mix until just combined and no dry streaks of flour remain. Be careful not to overmix. Fold in the 1 cup of semi-sweet chocolate chips.

Transfer the sticky dough onto the prepared parchment-lined baking sheet. Using your hands or the spatula, gently form the dough into a large, round disc, about 8-9 inches in diameter and 1 1/2 inches thick. Score the dough into 8 wedges using the back of a spatula or a knife, but do not cut all the way through. Sprinkle the remaining 1/4 cup of semi-sweet chocolate chips over the top of the dough.

Bake for 18-22 minutes, or until the scones are golden brown on top and puffed. A wooden skewer inserted into the center should come out clean.

While the scones are cooling slightly, melt the 1/2 cup of semi-sweet chocolate chips for the drizzle. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or in a double boiler until smooth.

Once the scones have cooled for about 10 minutes, generously drizzle the melted chocolate over them. Cut along the scored lines into individual wedges and serve warm.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, baking powder, pumpkin pie spice, and salt until well combined.

Add the very cold, grated or cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate medium measuring cup or bowl, whisk together the cold buttermilk, large egg, and pumpkin puree until smooth and uniformly orange.

Pour the wet pumpkin mixture into the dry ingredients. Using a rubber spatula, gently mix until just combined and no dry streaks of flour remain. Be careful not to overmix. Fold in the 1 cup of semi-sweet chocolate chips.

Transfer the sticky dough onto the prepared parchment-lined baking sheet. Using your hands or the spatula, gently form the dough into a large, round disc, about 8-9 inches in diameter and 1 1/2 inches thick. Score the dough into 8 wedges using the back of a spatula or a knife, but do not cut all the way through. Sprinkle the remaining 1/4 cup of semi-sweet chocolate chips over the top of the dough.

Bake for 18-22 minutes, or until the scones are golden brown on top and puffed. A wooden skewer inserted into the center should come out clean.

While the scones are cooling slightly, melt the 1/2 cup of semi-sweet chocolate chips for the drizzle. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or in a double boiler until smooth.

Once the scones have cooled for about 10 minutes, generously drizzle the melted chocolate over them. Cut along the scored lines into individual wedges and serve warm.
