White Chocolate Pumpkin Scone

Is there anything better than pumpkin in the fall?! We definitely don’t think so, especially when there is chocolate mixed with pumpkin! We’re so happy to have Jessica Potts of A Happy Food Dance back with us today to share this yummy fall dessert. These amazing white chocolate pumpkin scones are seriously delicious and great to have for dessert (or breakfast!). You can even give them out to your neighbors and friends for a sweet treat. Read on below for Jessica’s inspiration and recipe.

“Pumpkin season is in full swing. I’m sure by now you’ve had your first pumpkin spiced latte, thick slice of pumpkin bread, and of course a boozed up apple cider. Well I’m here to introduce you to another incredibly delicious fall treat – these white chocolate pumpkin scones. Buttery, flakey and dotted with white chocolate chips throughout, these pumpkin scones are the perfect complement to you morning coffee. And if that doesn’t sound just perfect, the tops are decorated with an additional glaze of white chocolate. These scones can be whipped up super quickly, so they make the perfect weekend breakfast or addition to brunch. The key to a good scone is to not over work the dough; you just barely want it to come together. If you overwork the dough, you’ll have flat hard scones. And that’s not going to make anyone’s morning. So pull out a baking sheet and grab a cup of coffee, because you’re on your way to a glorious morning.”

WHITE CHOCOLATE PUMPKIN SCONES

Serves: 10-12 scones

Prep time: 20 minutes

2 cups all purpose flour
1/3 cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) unsalted butter, cold and cut into cubes
12 ounce bag white chocolate chips (I used Guittard Vanilla Milk Chips), divided
½ cup buttermilk
½ cup pure pumpkin puree
1 teaspoon pure vanilla extra
1 egg, beaten with 1 tablespoon water
2-3 tablespoons milk

Preheat oven to 425 degree F and place the rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
Cut butter into flour mixture using a pastry blender, two knives or biscuit cutter. The mixture should resemble coarse crumbs once done. Stir in ½ cup of the white chocolate chips and set aside.
In a medium bowl, mix together the buttermilk, pumpkin puree, and vanilla.
Slowly add the buttermilk mixture to the flour mixture, mixing just until the dough comes together. Do not over mix.
Transfer mixture to a lightly floured surface and knead dough gently, about four or five times. Then pat the dough into a ½-inch high disk and cut out scones. You could slice these into wedges or use a biscuit cutter to reach desired shape.
Place the scones on the baking sheet and brush the tops with the egg wash.
Bake scones for 14-16 minutes or until tops are golden brown.
Remove from oven and allow to cool for 5 minutes.
While the scones are baking, place the remaining white chocolate chips and about 2 tablespoons milk in a bowl over a pot of boil water and allow chips to melt completely.
Drizzle white chocolate over cooled scones.
Let chocolate cool just enough to set and serve.