These Easy Pumpkin Scones with White Chocolate Drizzle are the perfect treat to make for a chilly fall morning! They are perfect to make for a quick and easy breakfast on the go or for enjoying on a slow Sunday morning!
Why You’ll Love…
You’ll love how delicious these buttery scones pair with a hot cup of coffee! It’s the perfect recipes for homemade scones to enjoy throughout the chilly fall and winter mornings coming up! The sweet pumpkin with the white chocolate just makes these amazing pumpkin scones sing with fall flavor!
Easy Scone Recipe
If you’ve never made scones before, you are in for a treat! I don’t make them often, but I love really getting to use my hands and form the dough for these treats! It’s a labor of love, but it’s pretty easy once you get the hang of it! Here are my tips for getting the best results and truly perfect scones:
- Make sure the wet ingredients are cold, cold, COLD! In order to get the flaky layers we all love in a scone, you want the butter to melt when it gets in the oven and not before! Using cold ingredients helps ensure the butter is nice and cold before it goes into the oven!
- Use a grated butter for an easy shortcut! A lot of recipes will recommend you cut the butter into cubes and then mix the butter into the dough using a pastry cutter, however, this can take some time! I like to freeze my butter first, then use a box grater to get the perfect little pieces of butter!
- Mix the dough on a lightly floured surface! I like to really use my hands to shape the dough together and using a lightly floured surface helps prevent the dough from sticking! You don’t want to add too much flour, just a light sprinkle!
- You can use a bench scraper or a sharp knife to cut the dough into 8 triangles or you could make these mini scones and cut them into 16 mini triangles!
Substitutions and Additions:
These Pumpkin White Chocolate Scones are perfect for enjoying with your afternoon tea, but I have do have a few substitutions to make this recipe even better!
Add a Glaze – I like the drizzle of white chocolate, but you can a vanilla white glaze using powdered sugar, heavy cream, and vanilla extract! Or you could get a little fancy and make a cinnamon or maple glaze! The warm fall flavors would pair perfectly with the pumpkin scones!
Add Some Nuts – A crunch would be great with the tender scones! You can add in hazelnuts, pecans, or walnuts would all work perfectly with the pumpkin flavor!
Switch Out The Chocolate – If white chocolate isn’t your vibe, you can use dark chocolate, milk chocolate or even semi-sweet chocolate chips!
Add Espresso Powder – For a delicious spin on a pumpkin spice latte, you can add some espresso powder into the dry ingredients for a delicious coffee kick in your breakfast treat!
If these recipes sound delicious, be sure to check out my recipe for my Cream Cheese Pumpkin Muffins! Or my Cinnamon Streusel Pumpkin Bread! Both are delicious and cozy recipes to try out this fall!
Equipment Needed:
Mixing Bowls – I like to use a set of glass mixing bowls that come in a bunch of different sizes! This is one of those recipes where you do need a few bowls for each ingredient group! I like to add my grated butter to a small bowl to keep in the freezer so it’s extra cold! Then I like to mix my pumpkin mixture in a separate bowl from the dry ingredients! Scone recipes really need the wet ingredients to be super cold, so it helps to have a few bowls on hand!
Sheet Pans – I use a large parchment lined sheet pan for this recipe to make sure none of the scones stick to the bottom of the pan when they’re baking!
Box Grater – I like to use a box grater to grate my butter into small pieces! If you don’t have one, you can just the butter into small squares and use your hands to work the butter into small pea-sized pieces into the dry ingredients!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a large mixing bowl, mix the dry ingredients together.
Step 2. Then add in the cold butter to mix the butter into the dry ingredients.
Step 3: Pour the remaining wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Step 4. Cut the dough into 8 triangles and place on a prepared baking sheet! Bake until golden brown, before drizzling with melted white chocolate.
Storage Instructions:
If you have any leftover scones, I recommend storing in an airtight container at room temperature for about 2-3 days! Scones can tend to dry out pretty quickly, so if you want to make this recipe ahead of time, I recommend making the dough and cutting out the triangles before placing in the fridge. Then you can bake them when you’re ready to eat them!
Helpful Tips and Tricks
When it comes to pumpkin recipes, I always want to note that you check the label of the pumpkin puree at the store to make sure it says 100% pure pumpkin puree! They always place the pumpkin puree and pumpkin pie filling right beside each other and they’re two completely different ingredients!
I like to use light brown sugar for most of my recipes! Dark brown sugar has a higher molasses content to it, but you can still use it in this recipe if you prefer that flavor more!
This Pumpkin Scone Recipe is sure to be one of your favorite treats to enjoy during pumpkin season! It’s the perfect treat to enjoy on a chilly morning when the leaves are falling and you have a hot cup of coffee or tea in hand! I highly recommend enjoying with cozy socks and a warm blanket!
Cheers!
-Holly Michelle
Easy Pumpkin Scones with White Chocolate Drizzle
Equipment
- Box Grater
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 1/4 cups Flour
- 1/3 cup Brown Sugar
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Pumpkin Spice
- 1/2 teaspoon Cinnamon
- 1 stick Butter cold
- 1/4 cup Heavy Cream cold
- 1/2 cup Pumpkin Puree cold
- 1 Egg cold
- 1 teaspoon Vanilla
- 1 tablespoon Heavy Cream topping
- 1 cup White Chocolate Chips melted
Instructions
- Place butter in the freezer for 10 minutes.1 stick Butter
- Whisk flour, baking powder, cinnamon, pumpkin spice, and brown sugar together.2 1/4 cups Flour, 1/3 cup Brown Sugar, 2 1/2 teaspoons Baking Powder, 1 teaspoon Pumpkin Spice, 1/2 teaspoon Cinnamon
- Grate the frozen butter using a box grater. Put butter back in the freezer for another 10 minutes.
- Add in butter and use a pastry cutter or your hands to mix the butter into small pea-sized pieces.
- Combine heavy cream, egg, pumpkin puree, and vanilla extract.1/4 cup Heavy Cream, 1/2 cup Pumpkin Puree, 1 Egg, 1 teaspoon Vanilla
- Pour the wet ingredients over the dry butter mixture.
- Mix everything together, even using your hands to form a rough shaggy dough.
- Pat the dough into a large circle, then cut into 8 even triangle. Almost like cutting a pizza!
- Place the scones in the fridge to chill for 30 minutes.
- Preheat oven to 400 degrees
- Brush the top with heavy cream and add a sprinkle of sugar.1 tablespoon Heavy Cream topping
- Bake for 20-25 minutes!
- When the scones have cooled, drizzle on the melted white chocolate!1 cup White Chocolate Chips
- Serve and enjoy!
