Spache the Spatula

Double Chocolate Pumpkin Scones

Are you going to hate me for giving you ANOTHER pumpkin recipe?

Double Chocolate Pumpkin Scones | #recipeI would apologize, but I’m really not sorry. In fact there is, quite literally, “all the pumpkin” in my bottom right-hand sidebar. Check it out.

And it’s another scone recipe, because like I told you, I’m unashamedly obsessed with scones right now. But really, who doesn’t love buttery, crumbly-yet-moist, dessert-y things that you can eat for breakfast?

Oh that’s right, Mikey. Yes, Mikey is not a fan of scones. I don’t know what’s wrong with him. He did say he thought these particular ones were delicious, but he still only had a couple bites…WHATEVER, MORE FOR ME

Double Chocolate Pumpkin Scones | #recipeCan we just pause for a second and talk about how THIS is my kitchen right now?! If recipes are sparse this week, you know why:

Hue Jass MessYou see, we’re kinda in the middle of a pantry overhaul over here, and it required that EVERYTHING be removed from my pantry into the itty bitty kitchen. What you can’t see is that this disaster overflows into the dining room and living room. To say that moving around is difficult would be an understatement. It’s also totally freaked Rook out and he spends most of the time curled up in a small ball on the couch, with a concerned look on his face.

I’m super excited to share the finished outcome with you guys, though! It’s looking SO FREAKIN’ GOOD!

Double Chocolate Pumpkin Scones | #recipeOkay, but these scones. I think all scones are best warm, but especially these. The chocolate chips get all melty and gooey and wonderful, and it’s fantastic.

Can you see all the layers in the scone in the photo above?

Double Chocolate Pumpkin Scones | #recipeThat’s due to the butter (and probably also the sour cream, which is my scone secret weapon). I like to use frozen butter (as opposed to just cold), because then I know my dough is still going to have all sorts of chunks of butter in it that are going to melt in the oven, and make the most amazing crispy-on-the-outside-fluffy-on-the-inside scones.

Double Chocolate Pumpkin Scones | #recipe Double Chocolate Pumpkin Scones | #recipe

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Double Chocolate Pumpkin Scones

Yield: 1 dozen scones


  • 4 and 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 pound (24 tbsp) unsalted butter, cut into 1/2-inch pieces and frozen
  • 1/2 cup full-fat sour cream
  • 1/2 cup pure pumpkin puree
  • 1 tbsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 2-3 tbsp cream
  • turbinado sugar, for sprinkling


  1. Preheat oven to 400 degrees. Line two baking sheets with silicone baking mats or parchment paper.
  2. In a food processor, combine the flour, sugar, baking powder, baking soda, salt. Add in the butter in a few batches, pulsing to combine. The mixture should resemble a coarse meal, with small chunks of butter still visible.
  3. In a small bowl or measuring cup, stir together the sour cream, pumpkin, and vanilla.
  4. Transfer flour/butter mixture to a large bowl and add in both types of chocolate chips. Add in the sour cream/pumpkin mixture and mix, with your hands, until the dough just begins to stick together(if it’s still too dry, add in water 1 tablespoon at a time).
  5. Turn the dough out onto a light floured surface and form into two 6 or 7-inch rounds. Slice each round in half, and each half into thirds. Place 6 scones on each lined baking sheet.
  6. Using a pastry brush, brush the tops of the scones with the cream. Sprinkle each with a bit of the turbinado sugar.
  7. Bake for 25 to 30 minutes, or until golden brown and firm to the touch.

 Double Chocolate Pumpkin Scones | #recipe


23 Responses to “Double Chocolate Pumpkin Scones”

  1. Sarah@WholeandHeavenlyOven — October 7, 2014 at 5:10 am

    Hate you for sharing pumpkin?! No way. I just might hug you though. 😀 Totally craving these gorgeous scones with my coffee this morning—love love the addition of chocolate chips with the pumpkin!

    • Rachael replied: — October 7th, 2014 @ 11:56 am

      Haha, good! Hugs are welcome!
      Thank you, Sarah!

  2. Liz @ Tip Top Shape — October 7, 2014 at 7:59 am

    These look fantastic!  I love the combination of the pumpkin and chocolate chips.  

    • Rachael replied: — October 7th, 2014 @ 11:55 am

      Thank you, Liz!

  3. Jessica @ Sweet Menu — October 7, 2014 at 3:27 pm

    Oh BOY! These are my kind of scones! They look truly delicious! 

    • Rachael replied: — October 7th, 2014 @ 4:38 pm

      Thanks, Jessica!
      Not to toot my own horn, but they are super tasty 😛

  4. Ashley+@+ashleymarieskitchen — October 8, 2014 at 5:02 pm

    Yum! I love the double chocolate in those pumpkin scones 🙂

    • Rachael replied: — October 8th, 2014 @ 6:24 pm

      Thank you, Ashley! Two types of chocolate > One type of chocolate 😛

  5. — October 8, 2014 at 9:52 pm

    Rachael, these look incredible! I am SO into “all the pumpkin” right now, and those sexy scones? Have mercy! (That is my Uncle Jesse impression.) I love those butter chunks. Also, you have my complete and total sympathy about your kitchen–that would make me crazy! Snaps to you for getting anything done in that situation!

    • Rachael replied: — October 9th, 2014 @ 12:17 am

      Okay, that Full House reference just made us instant best friends. I'm fairly certain I've seen every episode at lest 7 times.

      And yes, my kitchen is almost finally back in order, and the pantry redo has just made my life infinitely better!

  6. — October 9, 2014 at 11:38 am

    Oh my gawd!! I need these scones in my life!!! Pronto 🙂

    • Rachael replied: — October 9th, 2014 @ 12:06 pm

      Do ittttt! They're pretty dang easy to whip up, and your tummy will be happy 🙂

  7. Thalia @ butter and brioche — October 11, 2014 at 2:09 pm

    I love pumpkin scones.. and I love chocolate scones.. but I have never tried the combination of the two together! What a delicious idea! Definitely wish I had one of these to devour right now. Pinned!

    • Rachael replied: — October 11th, 2014 @ 2:37 pm

      Thanks, Thalia! It just stands to reason that if two things are good on their own, and you smash 'em together, something extra amazing happens!

      Well, usually…don't go around combining pizza and ice cream or something, hahah

  8. Jess — October 11, 2014 at 2:39 pm

    I’m loving all the different ways to use pumpkin! In Australia pumpkin is almost purely a savoury food, used in roasts or soups. We generally don’t have pumpkin season either – it sits around the $1-$4 per kilo mark all year round. This has inspired me to do so much more with it now!

    • Rachael replied: — October 11th, 2014 @ 2:44 pm

      Oh, wow! That's super interesting! I feel like, in the States, pumpkin doesn't get near enough savory love. Everyone just makes pumpkin pie with it (which I generally find to be obnoxiously boring).

      Now I'm dreaming of a roast with pumpkin 🙂

  9. Pamela @ Brooklyn Farm Girl — October 11, 2014 at 6:50 pm

    You won my heart – take it! In return I’m going to steal 2 of these beautiful and tasty scones! Love them!

    • Rachael replied: — October 12th, 2014 @ 9:32 pm

      Haha, it's a deal!

  10. ATasteOfMadness — October 11, 2014 at 8:39 pm

    I haven’t even STARTED baking with pumpkin! I need to get on that! These scones look amazing!

    • Rachael replied: — October 12th, 2014 @ 9:34 pm

      Thank you! And don't worry, we still have all of November to make all the pumpkin things 😀

  11. Aysegul - Ice — October 13, 2014 at 5:35 pm

    These look yum! I cannot wait to see the kitchen. 🙂

    • Rachael replied: — October 13th, 2014 @ 6:24 pm

      I have a pantry post going up tomorrow! i'm so happy to have my kitchen back!

  12. Pingback: Weekend Baking/Cooking - Bitter/Sweet

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