White Chocolate Pumpkin Scones

There’s something magical about autumn that makes me crave the warmth of freshly baked goods, especially when they include flavors like pumpkin and white chocolate. My journey to perfect these White Chocolate Pumpkin Scones began on a crisp fall morning, when I found myself in the kitchen, enveloped in the sweet scent of baking. The rich aroma of spices mingled with the buttery notes of the scones created an irresistible invitation. As I mixed the batter, memories of family gatherings during Thanksgiving filled my heart, reminding me of how food brings us together. These scones quickly became a staple in my kitchen, loved by friends and family alike. They’re perfect for a cozy brunch, an afternoon snack, or even as a delightful treat to accompany your morning coffee. Let me share with you my cherished recipe for these scrumptious scones that are not just baked goods, but also a piece of my heart.

White Chocolate Pumpkin Scones Shopping List

Gathering the right ingredients is essential to crafting these beautiful scones. Each element plays a vital role in achieving that perfect flavor and texture. The star of the show is, of course, the pumpkin puree, which brings moisture and depth. The white chocolate chips add a creamy sweetness, while the warm spices like cinnamon and nutmeg evoke cozy autumn vibes. Here’s everything you will need:

• 2 1/2 cups all-purpose flour – The foundation of your scones, providing structure and softness.
• 2 tablespoons brown sugar – Adds a hint of caramel sweetness that pairs perfectly with pumpkin.
• 1 tablespoon baking powder – Essential for making your scones rise and become fluffy.
• 1 teaspoon cinnamon – A warm spice that enhances the cozy flavor profile.
• 1/2 teaspoon salt – Balances the sweetness and enhances all flavors.
• 1 stick (1/2 cup) unsalted butter – It’s crucial for creating that rich, buttery taste and tender texture.
• 1 egg – Binds the ingredients together and adds moisture.
• 1/4 to 1/2 cup buttermilk – Provides the necessary liquid and tangy flavor that complements the sweetness.
• 1/2 cup pumpkin puree – The star ingredient that brings moisture and a lovely autumn flavor.
• 2 teaspoons vanilla extract – Enhances all the flavors, making everything taste better.
• 1 cup white chocolate chips – For pops of sweetness throughout the scone.
• 2 tablespoons butter – Adds richness to the glaze.
• 2 tablespoons maple syrup – Sweetens the glaze with a delightful flavor perfect for fall.
• 1 cup powdered sugar – Forms the base of the glaze, giving it that silky texture.
• 1 to 2 tablespoons strong coffee – Enhances the flavor of the glaze and adds depth.

Instructions for White Chocolate Pumpkin Scones

Now that you have all your ingredients ready, let’s dive into the steps to create these delicious White Chocolate Pumpkin Scones. Each step is crafted to ensure you achieve the perfect texture and flavor.

1. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper. This will ensure even baking and prevent sticking.
2. In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 2 tablespoons of brown sugar, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Mix them well until evenly distributed.
3. Add 1 stick (1/2 cup) of unsalted butter that has been grated on a box grater into the flour mixture. Toss it together until the mixture resembles coarse crumbs. This technique helps to incorporate the butter evenly, creating a flaky texture.
4. Next, crack in 1 egg and pour in 1/4 cup of buttermilk, 1/2 cup of pumpkin puree, and 2 teaspoons of vanilla extract. Stir until just combined, being careful not to overmix as this can lead to tough scones.
5. If the mixture seems too dry, add more buttermilk, one tablespoon at a time, until the dough comes together.
6. Gently fold in 1 cup of white chocolate chips, ensuring they’re evenly distributed throughout the dough.
7. Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick. Cut the dough into 8 wedges, carefully placing them on the prepared baking sheets, about 2 inches apart.
8. Brush the tops of the scone wedges with additional buttermilk, which will give them a beautiful golden color when baked.
9. Transfer the baking sheets to the freezer for about 15 minutes. This chilling step helps the scones maintain their shape while baking.
10. After chilling, bake the scones in your preheated oven for about 15 to 18 minutes, rotating the sheets halfway through for even baking. They should be golden brown.
11. While the scones are baking, prepare the espresso glaze. In a saucepan, melt 2 tablespoons of butter over medium heat until it lightly browns and smells toasted. This should take about 2 to 3 minutes; stir often.
12. Remove the saucepan from the heat and whisk in 2 tablespoons of maple syrup, 1 cup of powdered sugar, and 1 tablespoon of strong coffee. If the glaze is too thick, add a little more coffee, but do not exceed 2 tablespoons.
13. Once the scones are done baking, let them cool for a few minutes before drizzling them with the espresso glaze. Serve warm and enjoy the delightful combination of flavors!

Ways to Adapt This Recipe

If you’re looking to personalize your White Chocolate Pumpkin Scones, here are some great tips to consider:

• Storage: Keep leftover scones in an airtight container at room temperature for up to three days for optimal freshness.
• Freezing: You can freeze unbaked scones. Just shape and freeze them for up to three months. Bake them straight from the freezer, adding a couple of extra minutes to the baking time.
• Pairing: These scones pair beautifully with a warm cup of coffee or tea, making them perfect for an afternoon treat.
• Spice Variations: Feel free to add other spices like nutmeg or ginger to enhance the scone’s flavor.
• Glaze Options: Try adding a splash of orange juice to the glaze for a citrusy twist.
• Nut Additions: Consider folding in some chopped pecans or walnuts for extra crunch and flavor.

Pairing Suggestions for White Chocolate Pumpkin Scones

Serving these delightful White Chocolate Pumpkin Scones can be just as creative as making them. Here are some wonderful ideas to complement your scones:

• Tea Time: Perfect for an afternoon tea gathering, serve these scones alongside a selection of herbal teas or chai.
• Brunch Treat: These scones make a great addition to a brunch spread, alongside quiches and fruit salads.
• Holiday Desserts: Serve them during Thanksgiving or fall festivities, drizzled with the espresso glaze for a sweet finish.
• Breakfast Pairing: Enjoy with a side of fresh fruit or yogurt for a delightful breakfast option.
• Seasonal Celebrations: Perfect for autumn events, these scones can be the highlight of any seasonal gathering.
• Freezing for Later: If you make a large batch, consider freezing some for quick breakfasts or desserts later.

FAQ

Conclusion

The White Chocolate Pumpkin Scones beautifully blend the flavors of fall, making them a delightful treat for any occasion. I encourage you to try making these scones yourself; they are sure to bring warmth and joy to your table. Whether you enjoy them with your morning coffee or share them with friends, these scones are bound to become a favorite!

White Chocolate Pumpkin Scones

The ultimate comfort food for fall, these White Chocolate Pumpkin Scones are the perfect blend of sweet and savory. Soft, tender, and drizzled with espresso glaze, they are an easy treat to satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 scones

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter
• 1 egg
• 1/4 to 1/2 cup buttermilk
• 1/2 cup pumpkin puree
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips
• 2 tablespoons butter
• 2 tablespoons maple syrup
• 1 cup powdered sugar
• 1 to 2 tablespoons strong coffee

Equipment

• Frying pan
• Grater
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper. This will ensure even baking and prevent sticking.
2. In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 2 tablespoons of brown sugar, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Mix them well until evenly distributed.
3. Add 1 stick (1/2 cup) of unsalted butter that has been grated on a box grater into the flour mixture. Toss it together until the mixture resembles coarse crumbs. This technique helps to incorporate the butter evenly, creating a flaky texture.
4. Next, crack in 1 egg and pour in 1/4 cup of buttermilk, 1/2 cup of pumpkin puree, and 2 teaspoons of vanilla extract. Stir until just combined, being careful not to overmix as this can lead to tough scones.
5. If the mixture seems too dry, add more buttermilk, one tablespoon at a time, until the dough comes together.
6. Gently fold in 1 cup of white chocolate chips, ensuring they're evenly distributed throughout the dough.
7. Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick. Cut the dough into 8 wedges, carefully placing them on the prepared baking sheets, about 2 inches apart.
8. Brush the tops of the scone wedges with additional buttermilk, which will give them a beautiful golden color when baked.
9. Transfer the baking sheets to the freezer for about 15 minutes. This chilling step helps the scones maintain their shape while baking.
10. After chilling, bake the scones in your preheated oven for about 15 to 18 minutes, rotating the sheets halfway through for even baking. They should be golden brown.
11. While the scones are baking, prepare the espresso glaze. In a saucepan, melt 2 tablespoons of butter over medium heat until it lightly browns and smells toasted. This should take about 2 to 3 minutes; stir often.
12. Remove the saucepan from the heat and whisk in 2 tablespoons of maple syrup, 1 cup of powdered sugar, and 1 tablespoon of strong coffee. If the glaze is too thick, add a little more coffee, but do not exceed 2 tablespoons.
13. Once the scones are done baking, let them cool for a few minutes before drizzling them with the espresso glaze. Serve warm and enjoy the delightful combination of flavors!

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.