Looking for a delicious and easy pumpkin chocolate chip scones recipe? This recipe from Orchids + Sweet Tea has you covered!
Last week, I saw that The Everygirl published a post on 66 Pumpkin Recipes To Make This Fall and my heart skipped a beat. I love fall baking, so I clicked immediately. I scrolled through the post and bookmarked all the recipes I wanted to try (there are a ton) and one of them was the pumpkin chocolate chip scones from Orchids + Sweet Tea.
Her recipe has all the makings of a delicious fall baked good — pumpkin puree, spices, and yummy chocolate chips. I knew that would be the recipe I was going to start with – what is better than kicking off September with a pumpkin scone and pumpkin spice bulletproof coffee? Nothing.
Pumpkin Chocolate Chip Scone Recipe
My photos of these scones don’t do them justice, so just trust me when I say that you need to go over to Shanika’s page and look at her beautiful photos of these delicious scones.
What I loved most about this recipe was that my end product tasted just as good as I had anticipated. The scones didn’t dry out, it was the perfect amount of chocolate (not too much/too little), and honestly — it was really easy! I know there are a lot of steps, but don’t be intimidated by that.
Pumpkin Scone Recipe
I haven’t made scones in a long time, so I forgot (or maybe didn’t realize) that they do puff up a bit in the oven, so make sure to space them out on the baking sheet. I might also suggest cutting them into smaller pieces than I did. We had some enormous sized scones. Honestly, 0 complaints about that since it’s just the two of us, but if you were looking to feed a crowd, smaller pieces yielding a greater quantity might be better.
If you haven’t already guessed, I will 100% be making this recipe again. It’s easy, stores well, and tastes just as good on day four, as it does the day I baked them. No dry, crumbly scones here, just soft, cake-y goodness, I promise! Thank you, Shanika, for this delicious recipe!