Fall mornings are the perfect time to enjoy these pumpkin white chocolate scones. Not only are they loaded with white chocolate chips, they are coated with white chocolate glaze.
I love living in an area where we get all four seasons. There are things I like and things I don't like about each one of them.
These pumpkin white chocolate scones are pretty straightforward, no fancy ingredients required.
- All-purpose flour
- Baking powder and soda
- Pumpkin pie spice
- White and brown sugar
- Pumpkin purée
- Vanilla extract
- Pure maple syrup
- White chocolate chips, for both the scones and the glaze on top
You'll also need heavy cream for the scones, but that goes on rather than in the scones, to create a nice golden crust, and you'll need more heavy cream for the glaze.
See recipe card for quantities.
Scones are one of those pastries, like pie crust or crumble topping, that uses the "cutting in" method to create their flaky texture. But cutting in butter with a pastry cutter or two forks or even your hands takes a while, and warms up the butter, which yields a less flaky texture.
The solution? A food processor.
First, you mix the flour, baking soda, baking powder, salt, spices, and sugars by pulsing the food processor a few times.
Add cold cubed butter, and pulse a few times until the mixture resembles a fine crumbs.
Then, whisk together the liquid ingredients, the eggs, pumpkin, buttermilk, vanilla and maple syrup. Pulse a few times until the mixture is moist and forms large clumps. Transfer to a clean, lightly floured work surface.
Scatter the white chocolate chips over the scone dough, and knead two or three times to incorporate them. Shape the dough into a circle about 8 inches in diameter, and use a long knife to cut into 8 wedges.
Transfer the wedges to a parchment-lined sheet pan.
Brush cream onto the top of each scone. Bake the pumpkin white chocolate scones for 12 to 15 minutes. Remove from the oven and cool completely.
Make the ganache by bringing the cream to scalding, then pouring over the white chocolate chips. Let sit so the chips begin to melt, then whisk until smooth.
Pour one tablespoonful of ganache over each scone.
Because of the glaze, these scones should be stored in the refrigerator. In an airtight container, they will stay fresh about 2 days.
Unglazed, they can be frozen for up to 3 months.
Handle the dough as little as possible, and keep it as cold as possible. Overhandling the dough will create too much gluten, resulting in tough scones. Warm dough means melting butter which means less flaky scones.
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- 2 teaspoons pumpkin pie spice
- ¼ cup light brown sugar, packed
- 3 tablespoons white sugar
- ½ cup unsalted butter, cold and cut into small cubes
- ½ cup pumpkin puree
- 3 ½ tablespoons buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 tablespoon heavy cream
- ½ cup white chocolate chips
For the glaze
- ½ cup heavy cream
- 1 cup white chocolate chips
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar and white sugar. Pulse a few times to combine.
- Add the cubes of butter, and pulse a few times until the mixture resembles fine crumbs.
- In a small mixing bowl, whisk together the pumpkin, buttermilk, egg, vanilla and maple syrup.
- Add the wet ingredients to the food processor and pulse a few times until the dry ingredients are moistened and the mixture forms clumps.
- Transfer the dough to a clean, lightly floured work surface.
- Scatter the white chocolate chips over the dough and knead a few times to incorporate them.
- Form the dough into a circle about 8 inches in diameter. Use a kitchen knife to cut the circle into 8 wedges. Transfer the wedges to the prepared sheet pan, spaced out on the pan.
- Use a pastry brush to brush some of the heavy cream onto each scone. Bake for 12 to 15 minutes.
- Remove from the oven and cool completely.
- To make the glaze, place the ½ cup of heavy cream in a small saucepan, and place the chocolate chips in a mixing bowl.
- Set the saucepan over medium heat and bring the cream just to scalding – do not let it boil.
- Pour the hot cream over the chocolate chips and let sit for 1 minute, then whisk until smooth.
- Pour one tablespoon of ganache over each scone. Let sit until the ganache sets.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 537Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 80mgSodium: 353mgCarbohydrates: 63gFiber: 2gSugar: 32gProtein: 8g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor's Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.