Pumpkin White Chocolate Scones

adapted from Creations by Kara


For the scones:

  • 2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup white chocolate chips
  • 1/2 cup buttermilk
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons milk


  1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Transfer to a well-floured surface and roll into a large rectangle, about 3/4" thick. Cut scones into desired shape and transfer to the prepared baking sheet.
  5. 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.
  6. To make the glaze, whisk together the powdered sugar, cinnamon, and milk. Drizzle over the cooled scones. Let set before serving.