Pumpkin Scone
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5 from 1 vote

Scones Studded with Pumpkin Pie Spice Chips

I took a classic scone recipe and added a fun fall twist.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin pie scones, pumpkin pie spice scones, pumpkin scone recipe
Servings: 8 scones
Calories: 388kcal


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter cold
  • 2 extra large eggs
  • 1/2 cup heavy whipping cream cold
  • 1/2 teaspoon vanilla extract
  • 1/2 cup homemade pumpkin pie spice chips you could also use store-bought cinnamon chips


  • Preheat oven to 400 F.
  • Whisk together flour, sugar, baking powder, and salt in a medium-sized mixing bowl.
  • Cut butter into small pieces and mix into dry ingredients. Mix until butter looks pea-sized.
  • In a separate bowl, mix eggs, heavy whipping cream, and vanilla.
  • Slowly mix the wet mixture into the dry mixture until just combined - it will be lumpy.
  • Use your hands to gently fold in the pumpkin pie spice chips.
  • Divide batter evenly between each section of a scone pan.
  • Bake for 20 minutes or until the tops are slightly browned.


Calories: 388kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 212mg | Potassium: 216mg | Sugar: 11g | Vitamin A: 820IU | Calcium: 91mg | Iron: 1.8mg