It’s pumpkin season and these white chocolate chip pumpkin scones are just what you need. Craving a taste of fall but tired of the same old pumpkin bread? These White Chocolate Chip Pumpkin Scones offer a delightful twist on traditional fall flavors! This easy recipe incorporates the comforting warmth of pumpkin puree and warm spices with the creamy sweetness of white chocolate chips. The result? Tender, flaky scones bursting with seasonal goodness, perfect for a cozy breakfast or afternoon pick-me-up!

What is a scone?

I always like to tell people it’s like a mix somewhere in between a biscuit and a muffin. It’s texture is somewhat like a biscuit (minus the flaky layers), but I say it’s a little more moist, and crumbly like a muffin. It’s one of those things you just need to try to understand. I really prefer a scone because it is not too sweet, but really the perfect amount of sweetness.

Tips for making the most delicious white chocolate chip pumpkin scone:

Do not over mix the dough: The more you stir, mix, and work the dough, the more you activate the gluten, making the dough tough. It becomes more like bread than a light, fluffy, pastry.
Keep the butter cold: For the best texture, during the baking process, the butter will begin to melt inside the dough. This will create steam and air pockets, giving the scones additional rise and a fluffy, tender texture. If the butter is too soft before hitting the oven, the scone will end up greasy and dense. This is why the step of putting the scones in the fridge is very important – ensuring that you have cold butter.
Use heavy cream: The additional fat from the heavy cream will keep the scones from drying out and keep the dough moist – leaving you with the most tender scones. You can also use buttermilk, but I normally use the buttermilk in my more savory scones – and heavy cream in my sweet scones!
Do not over bake: The scones are ready to come out of the oven when they are just starting to brown on the edges, but are still light in color. Leaving them in too long will cause them to dry out, and nobody likes a dry scone!
Half the recipe: If you want less scones (instead of 8 scones), half the recipe and just cut into 4 triangles, this will give less scones!
Vanilla Extract: I recommend checking out my pure vanilla extract recipe for next years pumpkin season, it makes for the absolute best fall baked goods! I show you different ways to customize your vanilla extract to make more unique flavors and tastes for your baking!
Pumpkin Pie Spice: Make your own pumpkin pie spice with this easy 5 ingredient recipe.
Chocolate Chips: You can also use regular semi-sweet or milk chocolate chips. You can even add in or sub out the white chocolate chips for cinnamon chips! Or use my pumpkin chocolate chip scones recipe here.

What is the best method for keeping the butter cold?

I personally use a cheese grater, I grate the butter very quickly with a cheese grater so that it stays cold. Some people use a food processor, pastry cutter, or just a sharp knife. I have done it every way, and the cheese grater (in my opinion) is the most effective way to keep the pieces of butter cold. If you are using something besides a cheese grater, make sure you get your butter in small cubes.

How long will these white chocolate pumpkin scones last?

Typically they don’t even last a full day in our house, but when stored in an airtight container, they should stay fresh for about 2 days. You can also freeze this recipe for up to 2 months. Whenever you pull them out of the freezer, take them out of their container and let them come up to room temperature. Once they are at room temperature, you can either eat them, or heat them up in the oven for a little to make them nice and warm!

Ingredients

2 cups all-purpose flour

1/3 cup packed brown sugar, granulated sugar works too

1 tablespoon baking powder

1 teaspoon ground cinnamon

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon fine sea salt

6 Tablespoons butter, diced or grated

1/2 cup pumpkin puree

3 1/2 Tablespoons heavy cream, plus extra for brushing

1 teaspoon vanilla extract

1 cup white chocolate chips

Instructions

Preheat the oven to 400º and line a sheet pan with parchment paper.
In a large bowl, combine your dry ingredients – flour, brown sugar, baking powder, ground cinnamon, pumpkin pie spice, and salt. Mix until everything is well combined.
Grate your cold butter with a cheese grater (use the side with the larger holes), or use a pastry cutter or knife to cube in pea sized pieces.
Add in the cold butter and incorporate with your hands, working quickly, and also without handing the butter too much – the mixture should look like sand.
Next, in a separate bowl, combine your wet ingredients – whisk together pumpkin purée, cream, vanilla extract. Then add to the flour mixture.
Mix until the ingredients are just combined. Then fold in the white chocolate chips.
On a lightly floured surface or a piece of parchment paper, knead dough (gently) a few times. Then gently form the dough into a ball
Then shape the dough into a disc, about 3/4″ thick.
Using a bench scraper, cut the dough into eight even triangles.
Place the scone triangles on to a parchment lined baking sheet, then place in the fridge for 20 minutes
Take the scones out of the fridge and brush some heavy whipping cream on the tops of the scones
Then bake at 400º for 15-18 minutes until edges are just starting to turn golden brown.
Let cool on a wire rack.

More pumpkin recipes for fall

Pumpkin Spice Latte

Pumpkin Chocolate Chip Cookies

Sourdough Pumpkin Bread

Pumpkin White Chocolate Chip Scones

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Refrigeration Time 20

Total Time 48

Servings 8 scones

Ingredients

2 cups all-purpose flour
1/3 cup packed brown sugar granulated sugar works too
1 Tablespoon baking powder
1 teaspoon ground cinnamon
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon fine sea salt
6 Tablespoons butter diced or grated
1/2 cup pumpkin puree
3 1/2 Tablespoons heavy cream plus extra for brushing
1 teaspoon vanilla extract
1 cup white chocolate chips

Instructions

Preheat the oven to 400º and line a sheet pan with parchment paper.
In a large bowl, combine your dry ingredients – flour, brown sugar, baking powder, ground cinnamon, pumpkin pie spice, and salt. Mix until everything is well combined.
Grate your cold butter with a cheese grater (use the side with the larger holes), or use a pastry cutter or knife to cube in pea sized pieces.
Add in the cold butter and incorporate with your hands, working quickly, and also without handing the butter too much – the mixture should look like sand.
Next, in a separate bowl, combine your wet ingredients – whisk together pumpkin purée, cream, vanilla extract. Then add to the flour mixture.
Mix until the ingredients are just combined. Then fold in the white chocolate chips.
On a lightly floured surface or a piece of parchment paper, gently form the dough into a ball
Then shape the dough into a disc, about 3/4″ thick.
Cut the dough into eight even triangles.
Place the scone triangles on to a parchment lined baking sheet, then place in the fridge for 20 minutes
Take the scones out of the fridge and brush some heavy whipping cream on the tops of the scones
Then bake at 400º for 15-18 minutes until edges are just starting to turn golden brown.
Let cool on a wire rack.

Notes

You can use extra heavy cream if the dough is too dry. Add in a little at a time as needed.

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Enjoy!

In conclusion, these White Chocolate Chip Pumpkin Scones are a delightful way to celebrate the flavors of fall. Their tender, flaky texture and perfect balance of warm pumpkin spice and creamy white chocolate chips make them a guaranteed crowd-pleaser. Whether you enjoy them for a cozy breakfast, a decadent afternoon snack, or a festive autumn brunch, these scones are sure to become a new favorite. So preheat your oven, gather your ingredients, and get ready to bake up a batch of seasonal goodness! Don’t forget to share your scone creations and tag us on social media – we love seeing your baking adventures!