White Chocolate Drizzled Pumpkin Scones are a scrumptious way to get your pumpkin fix in the morning!
White Chocolate Drizzled Pumpkin Scones
I whipped up a batch of pumpkin scones for my knitting group…supposedly a Starbucks copycat recipe, though I’ve never tasted them before, so I couldn’t say. The recipe contained an egg, which made them more of a cross between a scone and quick bread. Even upping the spices, I found them slightly bland. Of course, I skipped the glaze, so that may have contributed to their lack of oomph.
They weren’t bad at all, just not what I expected. So I went back to a recipe shared by my friend, Kathy. She went whole hog when she served these…and added reconstituted dried cranberries and accompanied them with maple butter. I took the simple route and garnished with a white chocolate drizzle. Yeah, these were more to my liking.
The more traditional scone recipe. My favorite.
I love to jazz up my scones with either a glaze, drizzle or special condiment. Melting white chocolate is the easiest option, especially when utilizing the microwave. It usually takes me about 3 scones before I get the proper sized hole cut into my Ziploc bag and the technique perfected. Clotted cream is always a welcome pairing…if you can source it in your area.
Any way you present your White Chocolate Drizzled Pumpkin Scones, they will be a terrific breakfast or tea time treat.
Starbucks More Cakey Scones (recipe link is at the end of the post)
Things you may need for this recipe:
- 2 cups all-purpose flour, plus more for dusting
- 1/3 cup lightly packed light brown muscovado sugar
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- 1/2 cup cold butter, cut into pieces
- 1/2 cup buttermilk
- 1/2 cup canned pure pumpkin
- 1 teaspoon vanilla
- Scant 1/4 cup candied ginger, finely diced
- 1/4 cup heavy cream
- 4 ounces white chocolate, chopped
- Preheat the oven to 375º and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it looks like cornmeal (it's OK to see small bits of butter).
- Combine, then whisk together the buttermilk, pumpkin and vanilla till smooth. Add the wet mixture to the dry along with the candied ginger. Mix until it is all just combined. Do not overmix or your scones will be tough.
- Dump dough onto a lightly floured surface and knead gently till it pulls together. Pat the dough into a circle that is about 8 inches round. Cut into 8 wedges. Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes.
- Gently melt white chocolate in microwave safe bowl, by microwaving for 30 seconds, stirring and repeating till melted. Scrape melted chocolate into a quart sized ziploc bag, seal, then cut a small opening in one of the corners. Squeeze and drizzle on cooled scones. Let chocolate set and serve.
Recipe adapted from Bobby Flay
Amount Per Serving: Calories: 445Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 42mgSodium: 342mgCarbohydrates: 64gFiber: 1gSugar: 39gProtein: 5g