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Spiced Pumpkin White Chocolate Scones

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Bakery-style scones with real pumpkin, warming spices, and creamy white chocolate chips—perfect for cozy fall mornings or festive gatherings. These scones are tender, flaky, and easy to make at home.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1/2 cup pumpkin puree
  • 1/3 cup heavy cream
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup white chocolate chips
  • 2 tablespoons heavy cream (for brushing)
  • 1–2 tablespoons coarse sugar or turbinado sugar (optional, for topping)

Instructions

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Add cold butter cubes and cut into the flour mixture using a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together pumpkin puree, heavy cream, beaten egg, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
  6. Fold in white chocolate chips (and nuts or dried fruit if using). Dough will be sticky.
  7. Turn dough onto a lightly floured surface and pat into a 7-inch circle, about 1 inch thick. If too soft, chill for 10 minutes.
  8. Cut dough into 8 equal wedges and transfer to prepared baking sheet, spacing apart.
  9. Brush tops with heavy cream and sprinkle with coarse sugar if desired.
  10. Bake for 18-22 minutes, until golden and firm to the touch. Tent with foil if browning too quickly.
  11. Transfer scones to a wire rack and cool for at least 10 minutes.
  12. Serve warm or at room temperature. Optionally, drizzle with melted white chocolate.

Notes

For gluten-free scones, substitute a 1:1 gluten-free flour blend. Use coconut cream and dairy-free white chocolate chips for a vegan version. Chill dough before baking for extra flaky scones. Scones can be frozen before baking and baked straight from the freezer. For added crunch, stir in chopped pecans or walnuts.

Nutrition

Keywords: pumpkin scones, white chocolate, fall baking, bakery-style, easy scone recipe, autumn breakfast, pumpkin spice, brunch, homemade scones

Find it online: https://tessierecipes.com/spiced-pumpkin-white-chocolate-scones-recipe-easy-bakery-style-fall-treats/