Pumpkin Scones

Get cozy this fall with homemade Pumpkin Scones topped with white chocolate and steaming mugs of coffee or tea to drink.

Pumpkin scones don’t get nearly the attention they deserve! Everyone likes to talk about pumpkin muffins and pumpkin doughnuts but I’ve got to admit that there’s nothing like starting the day off with a fresh pumpkin scone.

Start by whisking together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.

How can I make pumpkin pie spice?

It is really easy to make your own pumpkin pie spice using the spices already in your pantry. Mix together 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves.

To make cutting in the butter easy, I love grating the butter rather than using a pastry blender to cut it in. Grating the butter works best if you start with frozen butter.

Is there an alternative to grating the butter?

Definitely! If you don’t want to grate frozen butter for these pumpkin scones, you can cut in cold butter using a pastry blender or two knives.

Add the grated butter and stir it into the dry ingredients with a fork.

In a separate bowl, combine the pumpkin puree, three tablespoons of heavy cream, an egg, and the vanilla.

Add to the flour mixture and stir with a fork until the mixture starts to come together.

What else can I add to these pumpkin scones?

For this pumpkin scones recipe, I decided to drizzle the white chocolate chips over the scones but you could put them in the scones instead if you prefer them that way! Other options include semi-sweet chocolate chips, chopped nuts, or dried cranberries.

Turn out onto a floured silicone mat.

Knead a couple of times until you can form the dough into an 8-inch circle. Cut the dough into eight wedges with a floured knife.

Place the wedges of dough on a parchment covered baking sheet. Brush the tops with the remaining tablespoon of heavy cream and sprinkle with coarse sugar.

Bake the scones at 400˚F for 14-16 minutes, until the edges start to brown.

Cool the pumpkin scones on a wire rack.

Once the pumpkin scones have cooled, melt the white chocolate chips and drizzle them over the scones. To make even drizzles of white chocolate, I like putting the melted white chocolate into a pastry bag with the tip snipped off.

What else could I drizzle on pumpkin scones?

While I went with white chocolate drizzle for this pumpkin scones recipe, there are many other delicious ways to top a scone! Or you can choose to leave them without a drizzle since these scones have that beautiful crunchy sugar topping. Here are some more ideas:

• powdered sugar glaze
• melted semi-sweet chocolate chips
• maple glaze (find my recipe here)

Want to make more scones? Try these recipes next:

These Cinnamon Scones are super easy to make! They are the perfect thing to enjoy with a cup of coffee in the morning.

These Triple Chocolate Banana Scones are moist, delicious and perfect for with a cup of coffee or a mug of tea! My kids love them as an after school snack.

This Toffee Scones recipe is the perfect thing to enjoy with a cup of steaming coffee. The sweet, crunchy toffee is delicious in the soft scones.

Scones meet banana bread in these low sugar Banana Nut Scones. This easy scone recipe is perfect for breakfast when paired with a cup of coffee!

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Pumpkin Scones

Yield: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Get cozy this fall with homemade Pumpkin Scones topped with white chocolate and steaming mugs of coffee or tea to drink.

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Ingredients

• 2 cups flour
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup butter, frozen
• 1/3 cup pumpkin puree
• 4 tbsp heavy cream, divided
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 tbsp coarse sugar
• 1/2 cup white chocolate chips

Instructions

1. Preheat oven to 400˚F.
2. Mix together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
3. Grate the frozen butter and stir into the flour mixture with a fork.
4. In a separate bowl, combine the pumpkin puree, 3 tablespoons of heavy cream, egg, and vanilla.
5. Add to the flour mixture and stir with a fork until the mixture comes together. Do not over mix.
6. Turn out onto a floured silicone mat. Knead a couple of times until you can form an 8-inch circle.
7. Cut into 8 wedges with a floured knife. Separate the wedges and place them on a parchment-covered baking sheet. Brush each scone with the remaining tablespoon of heavy cream. Sprinkle the tops with coarse sugar.
8. Bake at 400°F for 14 to 16 minutes until the edges start to brown.
9. Once the scones have cooled, melt the white chocolate chips and drizzle over the scones.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ghirardelli Baking Chips, Classic White Chocolate, 11 oz
• 
  Sugar In The Raw Turbinado Cane Sugar, Made Using 100% Natural Pure Cane Sugar, 6 lbs
• 
  Silpat Roul'Pat Non-Stick Silicone Mat Non-Slip Grip, 16.5-Inch by 24.5-Inch
• 
  Calphalon Classic Bakeware 12x 17 inches Rectangular Nonstick Cooling Rack

Nutrition Information:

Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 365Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 64mgSodium: 365mgCarbohydrates: 45gFiber: 1gSugar: 20gProtein: 5g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.