Pumpkin White Chocolate Scones

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
Milk

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.