First of all, I’m so sorry I haven’t posted anything new in quite some time! Hopefully these make up for it 😉 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)
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
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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