Pumpkin Scones with White Chocolate Glaze

A sweet pumpkin dough baked into scone/biscuit perfection




  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.