These chocolate chip pumpkin scones are the perfect holiday breakfast or snack. Lightly sweetened with Florida Crystals Raw Cane Sugar, they are tender, warmly spiced, and studded with chocolate.

Without a doubt, baking is one of my favorite things about the holiday season.

Every year, I tell myself I’m going to pull out the mixer, curate a perfect collection of holiday recipes, and bake my little heart out.

And while I do usually manage to bake a few things, I never quite get around to trying new recipes or sending my friends, family, and colleagues home with pretty tins full of holiday goodies.

Hopefully this year will be different, thanks to Florida Crystals®.

Recently I received 3 varieties of sugar:

Florida Crystals® Organic Brown Raw Cane Sugar
Florida Crystals® Organic Powdered Raw Cane Sugar
Florida Crystals® Organic Raw Cane Sugar

For these delightful, fall-flavored scones, I chose to bake with the brown sugar and create a simple vanilla-cinnamon glaze using the powdered sugar.

The result was delicious—even my little picky eater devoured 2 of them!

Chocolate Chip Pumpkin Scones

yields 8 scones

Ingredients

2 cups all-purpose flour (spooned & leveled) + more for work surface/hands
2 ½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup (1 stick) salted butter, frozen
½ cup pumpkin puree
¼ cup milk (+ 1-2 Tbsp for brushing)
½ cup packed Florida Crystals® Organic Brown Raw Cane Sugar
1 large egg
1 ½ tsp vanilla extract
½ cup mini semi-sweet chocolate chips

For the Glaze

1 cup Florida Crystals® Organic Powdered Raw Cane Sugar
3 Tbsp milk
1 tsp vanilla extract
½ tsp cinnamon
pinch salt

Directions

In a large bowl, whisk flour, baking powder, cinnamon and salt together. Grate the frozen butter (using a box grater) into the flour mixture. Combine with your hands or a pastry cutter until the mixture comes together in small crumbles. Place in the refrigerator as you mix the wet ingredients.
In a small bowl, whisk together ½ cup pumpkin puree, ¼ cup milk, brown sugar, egg, and vanilla extract. Drizzle into the flour mixture, add chocolate chips, and gently mix together.
Pour onto a floured workspace (counter or cutting board) and work dough into a ball. It will be sticky. Press into an 8-inch disk and slice into 8 wedges.
Brush scones with milk before placing on a lined baking sheet or plate, refrigerating for 15 minutes.
In the meantime, preheat oven to 400°F.
On a lined baking sheet, place the scones about 2 inches apart.
Bake for 20-25 minutes until golden brown. Allow to cool as you prepare the icing.
Whisk together the powdered sugar, milk, vanilla, cinnamon, and salt; drizzle over the scones.

These should keep for several days in an airtight container.

*Adapted from Sally’s Baking Addiction

These scones were fluffy, yet flaky, and just sweet and spiced enough to satisfy a craving.

Florida Crystals Organic Raw Cane Sugar is grown sustainably in the United States and can be purchased from Amazon (affiliate link) and grocery chains throughout the country.

Learn more about Florida Crystals from their website and give them a follow below!

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**This post is sponsored by Florida Crystals. I received free samples of Florida Crystals Organic Raw Cane Sugar as an incentive to enter a recipe contest, with the possibility of winning a cash prize. I was not compensated for this blog post, however, and all opinions are my own**