Pumpkin Scones with White Chocolate Drizzle are moist, sweet, and almost cake-like. Serve these for an afternoon snack, or have them for breakfast.
I usually don’t go gaga for pumpkin once October rolls around. I like it just fine, but it doesn’t become a huge obsession for me the way it seems to with a lot of the rest of the food community.
These Pumpkin Scones were the result of trying to use up the rest of a can of pumpkin.
I often get annoyed with needing a cup of pumpkin from a can that’s almost the equivalent of two cans. I hate throwing food away, but I also hate having the same thing over and over.
It’s easier with baked goods, especially where Jay and the bambino are concerned. As long as they’re sweet and there’s a lot, they’ll eat pretty much whatever I put in front of them!
These scones were a bit of a surprise. I honestly didn’t think they were anything special, but the bambino ate the majority of them.
They’re good, don’t get me wrong. Moist, due to the pumpkin, and they get softer if you let them sit for a day or two.
I will say that the white chocolate drizzle WAS a disappointment.I had some white chocolate chips and some cream, and thought I’d make ganache. Yeah, don’t do that.
White chocolate ganache doesn’t quite set up as well as regular chocolate. And it wasn’t like I used store brand, but it wasn’t super-expensive stuff either. Plus, I even left it in the fridge overnight, and it still didn’t set.
So, if you choose to make these, just melt some white chocolate and drizzle that over the scones. In fact, I’ve updated the recipe to reflect that.
So, to quote my dad, “Do as I say, not as I did.”
For the Scones:
- 2 1/4 C all-purpose flour
- 1/4 C packed dark brown sugar
- 2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 C (1 stick) cold, unsalted butter, cut into small cubes
- 1 large egg
- 3/4 C canned pumpkin puree , NOT pumpkin pie filling
- 1/4 cup milk
For the Drizzle:
- 1/4 C white chocolate chips, melted
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and sea salt.
- In a small bowl, whisk together the egg, pumpkin, and the milk.
- Using a pastry cutter, cut the butter into the flour mixture, until it resembles coarse crumbs. Make a well in the center. Add the egg mixture all at once, stirring with a fork until just moistened.
- Turn the dough out onto a lightly floured surface, and knead 10 times. Pat the dough into a 9-inch circle, and with a sharp knife, cut into 8 wedges.
- Separate the wedges and place 1-inch apart on the baking sheet. Bake for 13-15 minutes or until light golden brown. Cool on the baking sheet 5 minutes, before moving to a wire rack to cool.
- While the scones are still warm, drizzle the melted white chocolate over the tops of them. Serve warm or at room temperature.
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