These have been on the back burner of my mind for a while now, since our favorite muffins ever are my pumpkin chocolate chip ones, I knew that someday I would get around to making a scone to match.
They had to have molasses, lots of spices and chocolate chips.
I took these into work Saturday afternoon, because my work wife asked me to make something.
In case you haven’t met her before, here’s the work wife, Anisa.
Anyhow, because she’s cute and sassy and she goes to Timmy’s for us on her break every Saturday we work together, I bake her stuff when she asks.
And I had pumpkin and chocolate chips, so that light bulb that mainly is just flickering above my head glowed as bright as a Christmas star.
1/3 cup of molasses
1 cup of pumpkin
4 cups of flour
1 cup of white sugar
1 cup of butter
3 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/3 tsp cloves
1/3 tsp ginger
1 tsp salt
1 cup of mini chocolate chips
Kick the tires and light the fire to 350 degrees.
In a large bowl, whisk together all your dry ingredients.
In another container combine the beaten egg, molasses and pumpkin well.
Using a pastry blender or two knives criss-cross, cut in your butter or margarine. Whichever you use, make sure it is cold and firm so it pebbles nicely in your flour.
Add in the pumpkin mixture, then when it’s somewhat combined, throw in the chocolate chips. I think it’s important to use mini ones, they don’t over power the scone, melt just perfectly and are easier to work with in the dough than regular ones.
This is the point where I give up with the spoon and use my hands to combine it. With pumpkin this works better because it has such a tendency to toughen up baking, making it rubbery. Working it in gently with your hands is easier and tends to lessen the rubbery texture of your scones. Who needs scones that bounce off the floor?
Roll into a log like this.
Cut the log into three equal pieces.
Take each piece and flatten into a circle with the palm of your hand, this is such an easy way to make almost perfect circles without overworking the dough.
Cut each circle into 6 equal pieces and place on either a well greased baking sheet or parchment paper.
Bake at 350 degrees for 18-22 minutes, until the bottoms are nicely browned.
Enjoy! Even though this recipe makes 18 large scones, they disappear so fast!
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Pumpkin Spice Scones
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Karlynn Johnston
- 1/3 cup molasses
- 1 cup pumpkin
- 4 cups flour
- 1 cup white sugar
- 1 cup butter
- 1 egg
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/3 teaspoon cloves
- 1/3 teaspoon ginger
- 1 teaspoon salt
- 1 cup mini chocolate chips
- Kick the tires and light the fire to 350 degrees.
- In a large bowl, whisk together all your dry ingredients.
- In another container combine the beaten egg, molasses and pumpkin well.
- Using a pastry blender or two knives criss-crossed, cut in your butter or margarine. Whichever you use, make sure it is cold and firm so it pebbles nicely in your flour.
- Add in the pumpkin mixture, then when it's somewhat combined, throw in the chocolate chips.
- Working in the flour gently with your hands is easier and tends to lessen the rubbery texture of your scones. Roll into a log. Cut the log into three equal pieces. Take each piece and flatten into a circle with the palm of your hand, this is such an easy way to make almost perfect circles without overworking the dough. Cut each circle into 6 equal pieces and place on either a well greased baking sheet or parchment paper.
- Bake at 350 degrees for 18-22 minutes, until the bottoms are nicely browned.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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The Kitchen Magpie says
Hope that you enjoy them!
Sylvia Hnatiuk Johnston says
Just printed this out. Thankyou.
Spices Exporters says
I never heard that chocolate with pumpkin, its quite different and interesting.
Spices Exporters says
I never heard that the chocolate receipe with pumpkin.
Oh dear…I made these the other day and Sheldon and Jordyn gobbled them up so quickly I had to make a second batch today and this time I sliced them ever so carefully and injected some delicious apple cinnamon filling. My house smells heavenly and Sheldon is standing beside the oven drooling waiting for them to come out!
Sounds heavenly. I miss you guys, wish I was in your kitchen baking with you!
Valerie, it’s on the right side now, at the top, just for you! 🙂
A Canadian Foodie says
OK – that is it. I am IN LOVE with your posts and cannot afford to miss another. Will you paleese get a subscribe by mail plug in so that I can get your posts by e-mail… I never get to my feeds or readers in a timely fashion. I have one (look at it to know which to download) or feedburner is another. It would be so kind?