I know, it’s November and I’m still posting pumpkin recipes. I’m sorry. I strongly believe that pumpkin season runs from October 1 until Christmas.
Yes, I have strong beliefs about pumpkin. Whatever.
Plus, I haven’t yet transitioned from a PSL to a Gingerbread Latte so… still pumpkin season!
Anyway, we didn’t talk about Halloween yesterday. How was it?! Did you eat ALL THE CANDY?!
I did. But it’s not my fault.
We got ONE trick-or-treater. ONE. So I now have 3 bowls of candy staring at me every time I walk into the kitchen.
I had a game plan that involved spending the first hour (trick-or-treating on post is 2 hours long) walking around the ‘hood and then the next hour sitting on the porch, handing out candy. Apparently everyone else had the same idea because the neighborhood was completely dead by the time we were ready to hand out candy.
Gahhh, so yeah, I have all this candy. And the good stuff! Almond Joys and White Chocolate Kit Kats! They’re just calling out to me every time I walk by.
Back to the pumpkin. I made scones! Because the cool weather just makes me crave scones for some reason.
These are Pumpkin White Chocolate Scones and since I love both pumpkin and white chocolate more than I probably should, you know I’m obsessed with these. My children were oddly into them, too. I had one (or two, shhhh) as a midnight snack the day I baked them and then the next morning, my children polished them off.
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For the scones:
- 2 cups all-purpose flour
- ⅓ cup packed brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons cold, unsalted butter, cut into pieces
- ½ cup white chocolate chips
- ½ cup buttermilk
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons milk
- Preheat oven to 400F. Line a large baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the butterscotch chips.
- In another mixing bowl, whisk together the buttermilk, pumpkin puree and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and stir together just until the dough comes together. Be careful not to overwork the dough.
- Transfer to a well-floured surface and roll into a large rectangle, about ¾" thick. Cut scones into desired shape and transfer to the prepared baking sheet.
- Bake for 20 - 25 minutes or until the tops are browned and the scones are cooked through. Transfer to a wire rack and cool completely before glazing.
- To make the glaze, whisk together the powdered sugar, cinnamon, and milk. Drizzle over the cooled scones. Let set before serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 168mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 3g