Pumpkin chocolate chip scones

And so the Thanksgiving leftover recipes begin. Woke up today with the need for something mildly sweet to go with a cup of coffee, found leftover pumpkin puree and eggnog. The chocolate chips are a great pairing with pumpkin, and make this slightly less Thanksgiving-y for those who are a little pumpkin-ed out. This was also a good way to use what remained in a carton of eggnog (scones recipes usually call for heavy cream or half and half), but I think this is a much more flavorful alternative and just reinforces the spiciness of these scones.

Pumpkin chocolate chip scones

servings: 6 scones


  • 2 cups whole wheat flour
  • 7 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter
  • 1/2 cup canned pumpkin
  • 3 tablespoons eggnog
  • 1 large egg
  • 1/2 cup semi-sweet chocolate chips


Preheat the oven to 350, and prepare a baking sheet with sheet of parchment paper. Mix dry ingredients (flour, sugar, spices, salt, baking powder) and add cold diced butter, combine until the butter is distributed throughout in little peas and the mixture is slightly homogeneous. Combine the pumpkin, egg and eggnog, then add to the dry ingredients and incorporate until a dough forms. Add chocolate chips and fold in. On a floured surface shape the dough into a 9” by 3” rectangle, about 1” high. Cut into three equally sized pieces and cut each diagonally to create triangles. This dough makes 6 scones. Place on the baking sheet and bake about 15 minutes.