White Chocolate Pumpkin Scones – this pumpkin scone recipe is sure to become a favorite! They are soft, full of cinnamon flavor, and packed with white chocolate.
We love homemade muffins and scones at our house, especially fresh from the oven. My kids love them for breakfast, but they are also thrilled when I make them for an after school snack.
A PERFECT FALL RECIPE
I first made these pumpkin scones several years ago. My four boys gobbled them up so fast that my poor hubby didn’t even get one. There was not even a crumb left.
The only reason he knew I made them was that when he came upstairs from his office, the terrific aroma still lingered in the air. Sorry honey!
I have since learned to double the recipe. The scones freeze really well, so if we happen to have any leftovers, I just pop them in the freezer for happy breakfasts or snacks later on.
Truth be told, most often I omit the white chocolate on the top. They are plenty sweet with just the white chocolate chips and a sprinkling of cinnamon sugar. But of course adding the drizzle makes them extra decadent, and it sure is pretty!
If you like pumpkin, or white chocolate, or both (like me!), you should really try these scones. Like right now. They will warm up your kitchen and make your house smell great. And they will make your taste buds happy.
How to Make White Chocolate Pumpkin Scones
- all purpose flour
- brown sugar
- dry ground ginger
- ground cinnamon
- baking powder
- baking soda
- cold butter
- white chocolate chips
- pumpkin puree (I used canned)
- vanilla extract
How long do pumpkin scones last?
While pumpkin scones are definitely best served fresh, they will keep for a couple of days at room temperature. Store them in an airtight container for best results.
If you need them to last longer, you can freeze them. I like to put them in heavy duty ziplock storage bags. They will keep for several months in the freezer. You can let them thaw at room temperature, or pop them in the microwave for about 30 seconds to warm them up.
Pumpkin Scone Variations:
- Try butterscotch or cinnamon chips in place of the white chocolate. Both are a perfect combination with pumpkin spice.
- Instead of using the white chocolate drizzle on top, whip up a simple glaze with powdered sugar, milk, vanilla extract, and a pinch of cinnamon.
- Omit the drizzle altogether, and instead double the cinnamon sugar mixture you sprinkle on top.
- Replace the ginger and cinnamon with two teaspoons of pumpkin pie spice.
- Cream Cheese Pumpkin Bread
- Pumpkin Chocolate Chip Cookies
- White Chocolate Pumpkin Blondies
- Pumpkin Roll with Cream Cheese Filling
IF YOU LOVE THIS PUMPKIN SCONE RECIPE, GIVE THESE SCONES A TRY:
White Chocolate Pumpkin Scone Recipe
- 2 cups flour
- 1/3 cup brown sugar
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup butter, cold
- 1/2 cup white chocolate chips
- 1/3 cup buttermilk
- 1/2 cup canned pumpkin
- 1 tsp vanilla
- 1 Tbsp milk
- 1 Tbsp sugar + 1/4 tsp cinnamon
- 1/4 cup white chocolate chips
- Combine dry ingredients in a large mixing bowl. Cut in the butter with a pastry blender or fork until crumbly. Stir in the white chocolate chips.
- Whisk the buttermilk, pumpkin, and vanilla in a small bowl. Stir in just till mixture is moistened.
- On a lightly floured surface, pat dough into a circle, about 3/4″ thick. Cut into eight equal wedges. Arrange on greased cookie sheet, or line it with a silicone pan liner.
- Brush tops with milk and sprinkle with cinnamon sugar. Bake at 400° for about 18-20 minutes.
- Melt the 1/4 cup of white chocolate at half power in the microwave in a small glass bowl, stirring every 30 seconds till smooth. Drizzle over scones.
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Amount Per Serving: Calories: 294 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 268mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 2g Sugar: 17g Sugar Alcohols: 0g Protein: 5g
(Originally published 1/6/2009, updated November 2019.)