The best Pumpkin Chocolate Chunk Scones use a medley of warm autumn spices, chocolate chunks, creamy pumpkin puree, and vegan butter for delicious flaky layers. Perfect for breakfast, snack, or dessert!
Course Breakfast, Dessert
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Two Market Girls
180mL(¾ cup) soy milk
15mL(1 tbsp) apple cider vinegar
7g(1 tbsp) ground flax seeds
100g(½ cup) pumpkin puree
15mL(1 tbsp) molasses
30mL(1 tbsp) maple syrup
5mL(1 tsp) vanilla extract
360g(3 cups) all-purpose flour
12g(1 tbsp) baking powder
3g(½ tsp) baking soda
170g(¾ cup) cold vegan butter
Preheat oven to 400F.
To a bowl combine non-dairy milk, apple cider vinegar, ground flax seed, pumpkin puree, molasses, maple syrup, vanilla extract, and maple extract. Mix and set in the fridge until needed.
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cardamom. Mix until combined.
Using a pastry blender (or two knives) cut the butter into the flour until about pea sized.
To the flour/butter mixture add the milk mixture. Fold until all the flour is incorporated into a dough. You may need to use your hands to gently fold, but don't handle it too much or your body heat will melt the butter.
Once the flour is almost all incorporated, add in the chocolate chunks and fold until evenly divided throughout the dough.
On a floured surface turn out the dough and gently press it into a disk about 1 inch thick. Using a sharp knife cut the disk into pie slices - we opted for 8 total. Place scones on a lined baking sheet.
Bake for 18-20 minutes or until golden brown.
Allow scones to cool about 10 minutes before serving.