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