These Pumpkin Spice Chocolate Chip Scones are the perfect breakfast sweets to enjoy during the Fall season. Full of pumpkin spice flavor, these scones are packed with mini chocolate chips that melt in your mouth with every bite, are fluffy, balancing the right amount of sweetness. Let’s not forget that they come topped with a sweet vanilla icing and then glazed with more pumpkin spice flavor. Double win!

Hey ya’ll. We’re just a short amount of time away from October—one day to be exact and I’m so excited to be going into the 4th and final quarter of the year.

As I reflect on this year, I must say that 2018 has been a real whirlwind.

So much has happened—both good and not so good, however, I am so trusting that this last quarter will be the best it has been all year. Who’s with me on believing this?

Besides, the Holidays are just around the corner and that means testing out so many flavors and textures, especially when it comes to sweets.

And now that we’re in the season of everything Pumpkin, these scones are the perfect addition!

Honestly, scones have been one of those baked sweets that I’ve had to have a bit of practice with when it came to perfecting them.

Personally, they aren’t the easiest to master in turns of their shape and thickness, however, I feel that I am getting better by the day.

If you’re in the mood for more pumpkin flavor, then these Healthy Pumpkin Quinoa Pancakes + Praline Syrup are the perfect thing to try!

In true Fall fashion, these vegan pancakes come loaded with pumpkin + spice flavor and topped with a sweet, dairy-free + vegan praline sauce that is packed with toasted pecans.

Completely easy to make and can be whipped together in just 30 minutes. Of course, you won’t want to miss out on this Maple Vegan Pumpkin Pie, which is completely dairy-free, full of great spices, and and all around amazing!

But I must warn you that these These Vegan Pumpkin Cinnamon Rolls are by far one of my favorites! They are moist, soft, doughy, sweet, and surely does just melt in your mouth.

Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Glaze that will leave you wanting more and sprinkled with pieces of chopped pecan for that bit of added crunch. Definitely not your average vegan sweet treat, but 100% homemade and filled with pure goodness!

However, for another great scone option, you can check out these Cinnamon Raisin Banana Vegan Scones, which are phenomenal.

Hard crusted outside, soft melt in your mouth inside, spiced up with cinnamon and generous sprinkles of raisins. These scones make for a healthy snack, kickstart to your day for breakfast, or a nice sweet treat after dinner.

OK, now let’s dig into this recipe, shall we?

Preheat oven to 425 degrees Fahrenheit and prepare two baking sheets with parchment paper.

In a large bowl, add the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and pure cane sugar and whisk until well blended together.

Add butter into the dry ingredients and using a pastry blender, blend it until it resembles “peas”. Once done, create a medium-sized well into the middle of the dry ingredients.

In separate bowl, whisk together the pumpkin puree, ‘buttermilk’, egg, vanilla, chocolate chips, and maple syrup until well combined. Pour wet ingredients into the well of the dry ingredients and mix everything together using a spatula.

Now, using your hand, knead the dough a few times before placing it onto a floured surface.

Once on the floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.

Place sliced scones onto the prepped baking sheets and brush tops with a little of the “buttermilk’. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.

Remove from the oven and let cool for at least 10-15 minutes before glazing.

For Vanilla Icing:

In a medium bowl, whisk together the powdered sugar and heavy cream. Add more heavy cream (1 Tbsp at a time) if glaze is too thick. **NOTE: Glaze shouldn’t be runny so that it stays on the scones.** Spoon vanilla icing unto scones, spreading until fully covered and let sit at room temperature for a few minutes to set and harden.

For Pumpkin Spice Glaze:

In a medium bowl, whisk together the powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and coconut milk until well combined. Transfer the mixture to a piping bag (or a Ziploc bag, cutting a small hole at the corner), and drizzle on the tops of scones. Let glaze set by leaving it to sit for 5 minutes or so. Serve and enjoy!

Bon Appetite!

Pumpkin Spice Chocolate Chip Scones.

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