Pumpkin scones are a classic fall treat. White chocolate chips make them even better!
Man, I really love scones. There just aren’t enough places to get good scones in Texas. And I mean real scones, not the crazy dry things Starbucks sells.
Side note: If you’re in Austin one place to get great scones is The Steeping Room. They have about five thousand kinds of tea, too. I like to just stand in the front store area and smell all the teas. I can never remember later on which one it was I wanted to drink, but oh, they smell wonderful.
Oh. Anyway. Scones!
Back when I first posted these in 2009, there weren’t very many pumpkin scone recipes out there. Now it seems like you can’t walk out your door in fall without being hit in the face by a pumpkin recipe, doesn’t it? Pinterest is both a wonderful and weird thing for doing that to our world.
I’ve actually been a fan of pumpkin foods for a long time, but the frenzy that results around this time of year makes me want to hide it a little. But then I think, hey!
There are much more important things in the world to be worrying about, and squash-based edibles are not one of them. Instead of worrying about the calendar, I threw together another batch of these scones and we all ate them happily.
That’s all you need.
I added sparkling sugar to these to help create a crunchy top and add just a little bit of sweetness to the final product. You can easily go without, or try turbinado sugar if you have that on hand.
When I made these in 2009, I used a biscuit cutter to create round scones, but since then I’ve gone back to the traditional method of cutting scones. You can do whichever you prefer, but keep in mind that scones that are cut but not separated will maintain a more tender texture and rise better. However, if you’re after a more perfect finished edge and like the crunch on all sides, cut away!
I decided to leave the 2009 photo up for posterity. Leaning tower of scones!
By the way, if you’re not down with white chocolate chips, just leave them out, or use dark chocolate chips. Do resist the urge to put a glaze on these — they don’t need it.
- 1 1/3 cups all-purpose flour
- 2/3 cup white whole wheat flour
- 1/3 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
- 2/3 cup white chocolate chips
- 1/3 cup whole milk
- 1/2 cup pumpkin
- 1 teaspoon pure vanilla extract or ground vanilla bean
For the egg wash
- 1 large egg
- 1 tablespoon milk or cream
- Preheat the oven to 400°F and place a rack in the middle of the oven. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. You want both pea-sized and larger chunks of butter, so don't over-blend. Stir in the chocolate chips.
- In a separate bowl mix together the milk, pumpkin, and vanilla, and then add the mixture to the flour. Mix just until the dough comes together and is quite sticky. Resist the urge to add more flour.
- Transfer to parchment-covered pan pat the dough into a circle about 1/2 inch tall. Cut scones into 8 wedges.
- Beat together egg and milk and brush the tops of the scones it.
- Bake scones for 20 minutes.
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Nutrition Information:Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 351 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 62mg Sodium: 199mg Carbohydrates: 41g Fiber: 2g Sugar: 17g Protein: 6g