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Pumpkin Chocolate Chip Scones

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Pumpkin Chocolate Chip Scones
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  • Prep 15 min
  • Total 35 min
  • Servings 8
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Ready in only 35 minutes, these pumpkin chocolate chip scones top the flavors of fall with a cidery glaze.
By Cheri Liefeld
Updated Sep 30, 2012



  • 1/3 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 1/2 cups Original Bisquick™ mix
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons whipping cream, if desired
  • 1 tablespoon granulated sugar, if desired


  • 1 cup powdered sugar
  • 1 tablespoon apple cider


  • 1
    Heat oven to 425°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
  • 2
    In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on low speed, or mix with spoon. Add Bisquick mix, pumpkin pie spice and pumpkin; beat until combined. Stir in chocolate chips.
  • 3
    On surface sprinkled with Bisquick mix, shape dough into 1- to 1-1/2-inch-thick round. Cut into 8 wedges; place on cookie sheet. Brush with whipping cream; sprinkle evenly with 1 tablespoon granulated sugar.
  • 4
    Bake 20 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • 5
    In small bowl, mix powdered sugar and apple cider until smooth. Using fork, drizzle glaze over scones. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    To reduce calories in this recipe, use Bisquick Heart Smart® mix.
  • tip 2
    Like raisins? Add those instead of chocolate chips, if desired.


Nutrition Facts are not available for this recipe
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