White Chocolate Pumpkin Scones with Spiced Glaze
These White Chocolate Pumpkin Scones with Spiced Glaze are soft, buttery, and full of cozy fall flavor. Made with real pumpkin purée, warm spices, and sweet white chocolate chips, they bake up tender and golden every time. The simple spiced glaze adds the perfect finishing touch for an easy, bakery-style fall treat.
Equipment
- Mixing Bowls (one for dry, one for wet ingredients)
- Box grater (for the butter)
Ingredients
Scones
- 2 1/2 cups all purpose flour
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter cold, grated or cut very small
- 1 large egg
- 1/4 cup buttermilk plus more for brushing
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 1 cup white chocolate chips
Spiced Glaze
- 2 tbsp butter softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 to 3 tbsp milk to thin out glaze
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. This ensures everything is evenly distributed and avoids clumps of leavening.
- Cut in the Butter: Add the cold butter to the dry mixture and use a pastry cutter or your hands to work it in until the mixture looks like coarse crumbs. Keeping the butter cold is key—it melts in the oven, creating those tender, flaky layers.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, pumpkin purée, ¼ cup buttermilk, and vanilla. Pour the wet ingredients into the dry and gently stir with a spatula. Add extra buttermilk a tablespoon at a time if needed to bring the dough together.
- Add White Chocolate: Fold in the white chocolate chips until evenly distributed. The dough should feel soft but not sticky.
- Shape and Chill: Turn the dough onto a lightly floured surface and form it into a 1-inch-thick round. Cut into 8 wedges and transfer them to the baking sheet. Brush the tops with buttermilk, then place the entire tray in the freezer for 15 minutes. This step helps the scones rise high and hold their shape while baking.
- Bake: Bake for 15–18 minutes, or until the tops are lightly golden and the centers feel set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Make the Spiced Glaze: In a medium bowl, whisk together the butter, powdered sugar, vanilla, salt, cinnamon, nutmeg, and cloves. Add milk gradually until the glaze is smooth and slightly thick but pourable.
- Glaze and Serve: Drizzle the spiced glaze over fully cooled scones, allowing it to drip down the sides naturally. Let them sit for 10–15 minutes so the glaze can set before serving.
Nutrition
Serving: 1sconeCalories: 520.33kcalCarbohydrates: 71.9gProtein: 6.96gFat: 23.2gSaturated Fat: 14.1gPolyunsaturated Fat: 1.08gMonounsaturated Fat: 6.15gTrans Fat: 0.58gCholesterol: 65.09mgSodium: 449.33mgPotassium: 184.8mgFiber: 1.95gSugar: 39.9gVitamin A: 2891.46IUVitamin C: 0.78mgCalcium: 179.68mgIron: 2.47mg
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