Recipes Vegan

Pumpkin Scones with White Chocolate Glaze

November 6, 2012

I’ve got to be honest. 

I love baked buttery things. Lord knows I do. 

There is something about a warm biscuit with crisp edges and tender insides and melted butter that just speaks to my Southern roots. But damn if that biscuit don’t love me. 

I’m serious y’all. I’ve tried and tried to make amends with biscuits, but every time my taste buds say “go for it”, my digestive system says “if you dare!” and then strikes the most gangsta­est of poses as I sigh in defeat. 

So with that being said, I’ve tried making biscuits and scones with gluten­free flour because my body prefers it that way. But #DamnGina the texture and taste never come out how I like it. 

It’s either too crumbly, or it falls apart or just tastes “off”. Ya know? 

So on the rare occasions that I do have a regulah ole Southern style biscuit, I have a talk with my body and let it know that I’m about to send it something made with white flour because it is so challenging to digest. My body then reminds me that I will experience bloating and gas and it would be helpful if I eat something fibrous a little later to help push it through. 

At which point we shake hands and I get to baking these bad boys!!!!!


Pumpkin Scones with White Chocolate Glaze

A sweet pumpkin dough baked into scone/biscuit perfection

  • Author: Shelley
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45
  • Yield: 8 1x
  • Category: Breakfast


  • 1 cup flour +extra for dusting and hands
  • 4 oz. cold butter, *chopped in small pieces
  • 1/2 cup powder sugar
  • 1/3 cup pumpkin puree
  • 1 TB of baking powder
  • 1 tsp cinnamon
  • coconut oil for brushing
  • 1 TB of condensed milk
  • 1012 white chocolate chips


  1. Preheat oven to 350 and use coconut oil to oil your baking sheet.
  2. Mix flour, baking powder, powder sugar and cinnamon together in large mixing bowl.
  3. Cut in butter using fork or pastry cutter until fine and crumbly
  4. Once crumbly, cut in pumpkin using fork or pastry cutter until thoroughly combined and forms dough
  5. Remove dough from bowl and place on dry, floured surface.
  6. Flour hands and slightly knead dough, don’t overwork, just combine until the outside of dough doesn’t stick.
  7. Roll out to 1-2″ thickness and cut into desired shapes (I cut rectangles with a knife but may use a biscuit cutter)
  8. Place on baking sheet
  9. Brush tops with coconut oil
  10. Bake for 12-15 minutes
  11. Makes 8 biscuits.
  12. After scones/biscuits bake, add condensed milk and white chocolate chips to a double boiler. Spoon over cooled scones/biscuits.


Make sure that you use cold butter. Some bakers will freeze butter and then grate it and cut it into the flour mixture. I find cutting my cold butter into tiny squares works.


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