Monthly Archives: September 2013

Pumpkin White Chocolate Scones

First of all, I’m so sorry I haven’t posted anything new in quite some time!¬† Hopefully these make up for it ūüėČ I¬†had a great and busy summer, but I think fall is slowly becoming my favorite season.¬† The¬†fashion, weather, leaving changing, football, halloween, and of course- lots of baking!¬† I’m also hoping to get some awesome hiking and apple picking in during¬†these next few months.¬† ¬†These pumpkin scones totally taste like fall and the pumpkin spice¬†flavor is everywhere right now. ¬†The addition of the white chocolate chips and vanilla glaze make them extra special.


Pumpkin White Chocolate Scones:

2 cups all purpose flour

1/4 cup plus 3 tbsp. sugar

1 tbsp. baking powder

1/2 tbsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

6 tablespoons cold butter, cut into small pieces

1/2 cup canned pumpkin (I used Farmer’s Market Organic)

1 egg

3 tbsp. 2% milk (plus 1-2 tbsp. more if necessary)

2/3 cup white chocolate chips

In a large bowl, combine flour, sugar, spices, and baking powder.  Combine with a fork or whisk.  Add the butter until it softens and mixture is clumpy.

Add the pumpkin, milk, and egg to dry ingredients.  If mixture is too dry, add a little more milk.  Dough should be shapeable.  When fully combined, add the white chocolate chips.

Using hands, form a large mound of dough onto wax/parchment paper.  Pat down or use rolling pin until dough is about 1/2 inch thick.  Slice into triangles.  Let chill in fridge for 30-45 minutes.

Bake in oven on cookie sheet for 13-15 minutes until edges are golden brown.  Let cool for about 10 minutes before drizzling on glaze.

adapted from What’s Gaby Cooking

Vanilla Glaze:

1 cup confectioners sugar

1/4 teaspoon vanilla extract

1 tablespoon 2% milk

Mix all ingredients in bowl. Add more milk if necessary to reach desired consistency.  Drizzle over scones and enjoy!

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