Pumpkin White Chocolate Scones

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I know, I know, everyone has about had it with the pumpkin recipes, but I still have some in my fridge! I can’t let it down, it wants to be a fall star too. So please bear with me while I share this scrumptious recipe that I spotted on Del Sisters Kitchen.

I made Pumpkin White Chocolate Scones. Hello!! These will get you out of the bed in the morning. They may not be the healthiest of breakfast items, but save the Wheaties for another day. Splurging once in awhile is A-Ok in my book. Plus, the pumpkin is healthy, right?? Ha!

The dough was easy to make and work with. I patted it out into a round circle and cut the scones into wedges. I brushed them with cream and sprinkled turbinado sugar on top for kicks. When they were done baking they also got a drizzle of spice glaze.

The scones were very tasty. I really liked the pumpkin and white chocolate combo. I might throw in some dried cranberries next time for color and sweetness.

Pumpkin White Chocolate Scones

Adapted from Del’s Sisters Kitchen

Scone Dough:
2 cups all purpose flour
⅓ cup) light brown sugar
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup cold unsalted butter, cut into pieces
⅓ cup white chocolate chips
½ cup buttermilk
½ cup canned pure pumpkin
1 teaspoon pure vanilla extract
1 tablespoon cream
Turbinado sugar for sprinkling the tops of the scones

Spice Glaze:
1c. powdered sugar
1/2t. cinnamon
1/8t. cloves
Sprinkle of nutmeg

Add as much milk until desired consistency. Drizzle or spread over scones.

Preheat oven to 400 degrees F and place rack in middle of oven. Line a baking sheet with parchment paper or Silpat.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. I use my hands! The mixture should look like coarse crumbs. Stir in the white chocolate.

In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 1½ inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the cream and sprinkle a little Turbinado sugar on top.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool and drizzle scones with the glaze.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Ow I was looking for a recipe to bring up to Josh’s sister at college this weekend. This may be it. Thanks ๐Ÿ˜‰

  2. I can never be tired reading pumpkin recipes.
    Your recipes are so useful for me now that have a lot of pumpkin in my fridge.

  3. My mouth is watering! These look so good. You are such an amazing cook Maria. I miss you and I will try calling you today so we can catch up!

  4. Your timing is good. Someone from my office just offered me a piece of her white-chocolate-frosted pumpkin scone. It seems everyone is in the pumpkin mode.

    Oh, and I’m sure your were better than hers.

  5. Are you kidding? I'll never get tired of pumpkin recipes & food! These look perfect for the fall and I'm sure your house smelled heavenly!

  6. Hubby loves scones for breakfast – they make him feel spoiled. I love the idea of doing pumpkin ones – and dried cranberries would be perfect.

  7. Looks neat, but not a fan of white chocolate, for me darker the better, so might like to try with the darker kind.
    Must have smelled amazing while baking, right?

  8. I’m all for a sugary breakfast – gets things off to a good start! ๐Ÿ™‚ And the scones look so pretty!

  9. I haven’t! Then again, we don’t have seasons per se here, nor do we have Thanksgiving ๐Ÿ˜‰ So they look delicious to me!

  10. I’d have these for breakfast. Then I’d have one for lunch. Then I’d have to try one for a small snack. And of course as a side for dinner. And what better dessert than a pumpkin scone?

  11. wheaties? pfffffff. if something involving white chocolate is being offered, cereal doesn’t stand a chance. ๐Ÿ™‚

  12. I made a slightly healthier version of these tonight!

    First, I omitted the chocolate chips. I know. But I didn’t have any…and honestly, my husband and I aren’t fans of white chocolate. Dark chocolate, on the other hand…

    Anyway, the other big modification I made was to omit the white flour and use half white whole wheat flour, and half rolled oats (!) in its place. I have done this with a few other scone recipes and they have always turned out well. Start by placing your rolled oats in the bowl of a food processor and let them spin for about a minute or two, to create oat flour. Then add the dry ingredients, pulse to combine, add the butter, pulse until pea-sized, add the wet ingredients, pulse until it just comes together. Turn out onto floured table and knead lightly. Oh, I guess I left the cream out too, since I didn’t have any (I used the rest of mine in those cinnamon roll biscuits from earlier this week. ๐Ÿ˜‰

    Next time, I will probably use about 1 1/4 cup rolled oats instead of just 1 cup, since by the time you pulse them into oat flour, they don’t quite equal a cup, and my dough was a little sticky when I turned it out. I might also try cinnamon chips instead of chocolate chips…mmm…

  13. Your scone receipes are the best! Today I made pumpkin with roasted pumpkin in brown sugar ( 1/2 cup). I have made blueberry, raspberry, lemon/cream cheese, to name a few and each one always turns out. Congratulations on your good efforts in teaching successful bakers. Regards, Linda Caron