Ok ladies, our scones have been a huge hit in general, but these Pumpkin Chocolate Chip Scones got you all really excited when I share about them in stories. So I put a rush on this post because I wanted to get the recipe to you ASAP!
As usual, these scones are naturally gluten-free, but can also be made dairy-free (use Earth’s Best butter) and egg free (flax egg)! They can also be vegan. But you want to know the best part? The recipe is so flexible you can make them pretty much any way that fits your diet. You can also switch out the arrowroot powder for regular or tapioca flour with great results as well! There are so many great substitutions.
That bring us to the flavor of these scones. The older I get and the more I hate the cold, the more I become a summer girl. BUT, the food, crisp air, and colors on the trees always remind me that I have a special place in my heart for fall. I love fall.
I know people give us crap for liking the “pumpkin spice” and “apple” everything, but honestly, what’s not to love?! Can’t we just be happy? You better believe I’ll be going to Starbucks (a rare occasion for me) a few times this fall to grab a pumpkin spice latte.
So, I just had to create a version of our favorite scones with pumpkin. I also added in chocolate chips because I think they just make everything better. But feel free to add cranberries or leave them out if you aren’t a pumpkin and chocolate gal. 😉
Alright, I’m getting to the recipe, I promise! It wasn’t quite as simple as swapping out the blueberries from the original recipe. Because of the consistency of the pumpkin, I had to modify the entire recipe. But, I think I landed on the perfect one! So, I hope you enjoy it as much as we do in our house! Happy fall, friends!
Pumpkin Chocolate Chip Scones
Ingredients
- 2.5 cups almond flour
- 1 cup arrowroot powder (or regular flour or tapioca flour)
- 1/4 cup sugar (or coconut sugar)
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp cold butter (cut into chunks)
- 1 egg
- 1/2 cup pumpkin puree
- 1/2 cup chocolate chips
- coconut sugar and cinnamon (for topping – optional)
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, pulse together the almond flour, arrowroot, sugar, baking soda, salt, pumpkin pie spice and cinnamon.
- Next, add in the cold butter and pulse a few times just to combine.
- Then add in the egg and pumpkin and pulse until well combined and no longer crumbly.
- Mix in the chocolate chips by hand.
- Separate the dough into two equal balls and form into rounds. Use extra arrowroot if it feels to sticky to coat your hands.
- Line a pan with parchment paper and press the balls in 1/2 rounds.
- Cut (I love using a pizza cutter) each round into 8 segments.
- Bake for about 20-25 minutes.
- Remove and cut again. Then, separate the pieces, exposing the middle of the scone.
- Bake for another 5 mintues or so.
- Remove and allow to cool slightly. Enjoy!
