Scratch Made: Pumpkin Chocolate Pecan Scones


I hope you’re not sick of pumpkin yet.

I realize that pumpkin recipes have been everywhere the past few weeks, but fall is just starting! Thanksgiving is still a month away, and my pumpkin “season” goes throughout the winter or as long as I can find it.


Whether or not you’re tired of pumpkin, you can’t deny that this time of year just screams for warm spices: cinnamon, nutmeg, cloves, ginger.

And combining those with pumpkin, toasted pecans, and dark chocolate? Even better.

These scones would be great any time of year, but they’re especially delicious on a crisp fall morning or with hot tea as an afternoon snack.


And please – if you’re making scones, use real butter.

You can health them up any other way, but you have to have butter to get the right texture. There’s nothing more disappointing than biting into a scone that has the texture of a muffin.


Believe me – butter is necessary.

The great thing is you don’t need a ton of it! And, thanks to the moisture from the pumpkin, you can cut out the usual heavy cream. So while this recipe does call for butter, they’re much lighter than other recipes.

Pumpkin Chocolate Pecan Scones

  • 1 1/2 cups whole wheat flour
  • 1/3 cup quick oats
  • 1/3 oatbran
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp ginger
  • 6 Tbsp butter, diced and chilled
  • 1/2 cup pumpkin
  • 1 flax “egg”  – 1 Tbsp flax mixed with 1-2 Tbsp water
  • 1 tsp vanilla
  • 2 Tbsp almond milk
  • 2 Tbsp toasted pecans
  • 2 Tbsp dark chocolate chips
  • 1 Tbsp sugar
  1. Preheat oven to 400.
  2. Mix flour through spices together in large bowl.
  3. Cut in butter (using pastry blender, hands, or two forks) until mixture resembles cornmeal.
  4. Stir in chopped nuts and chocolate chips.
  5. In separate bowl, mix pumpkin, flax egg, vanilla, and 1 Tbsp almond milk.
  6. Pour pumpkin mixture into flour and mix until dough just comes together.
  7. Dump dough onto floured surface and knead 5-10 times until dough holds together.
  8. Pat out to 1/2 – 3/4” thickness and cut into 8 wedges.
  9. Brush tops of scones with other 1 Tbsp almond milk and sprinkle with 1 Tbsp sugar.
  10. Bake 15-17 minutes.



  1. I didn’t know the pumpkin scones included chocolate too! Mmmm those look amazing.

  2. No such thing as too much pumpkin. Absolutely not. These scones look delicious! Chocolate and pumpkin and pecan…heaven.

  3. Amen. Certain treats require real butter and scones are definitely one of those treats. These look really tasty. Pumpkin and chocolate pair so well together.

  4. I’m somewhat embarrassed to say I haven’t yet attempted scones! No idea why- because these look fantastic!

  5. I love scones. Starbucks has an amazing blueberry scone. However, this pumpkin chocolate pecan scone looks so much better!

  6. I can’t wait to try your recipe! I have never made my own scones before, let alone pumpkin ones!

  7. Sick of pumpkin!?! Never! These scones sounds delicious…chocolate plus pumpkin equal happy happy yummy delicious!

  8. How much real egg do I use instead of flax egg?

  9. Butter is GOOD! In moderation, of course. These look delicious!

  10. I didn’t know it was possible to get sick of pumpkin… ;-)

  11. Pumpkin scones with chocolate, what a treat! I like that you only used whole grains too.

  12. Yum, no such thing as too much pumpkin. We should absolutely keep using it as long as possible – Halloween is NOT the end of pumpkin season! I don’t hear much complaining about being “sick of tomatoes” or “sick of zucchini” June thru August. Can’t wait to try these at home!

  13. Oh wow, these sounds GREAT! Pumpkin AND chocolate? YUM!

  14. anything with pumpkin and chocolate I’m all about ;) and is it possible to get sick of pumpkin? I really don’t think it is…but I say until Thanksgiving atleast, pumpkin can be used for any and all recipes :)

  15. oh my gosh! those look amazing!

  16. You can never have too much pumpkin! I love that these don’t use buttermilk like many scone recipes. I hardly ever have the stuff (actually..never have) so these seem great!

  17. What gorgeous fall scones! I could really go for one right now, mmm!

  18. sick of pumpkin? NEVER!

  19. Oh my yum! Between mama pea’s pumpkin scones and now these! I’m going to have a scone field day in the kitchen soon :)

  20. I love butter! Scones are just not scones without it. See you this weekend in SF :)

  21. Sick of pumpkin?! Never!! Hee hee, reminds me of my kabocha dream…but boo hoo…this is making me remember your pumpkin french toast and the fact that I won’t see you this time! T__T

  22. love that you made some delicious looking vegan pumpkin scones…it’s been too long since I’ve had scones and I am up for anything with choc chips!

  23. These look delicious! How do you get your scones to look so good – mine usually look like a mess when they come out of the oven! :-P

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