Pumpkin Scones with Caramel Glaze
If you are enjoying a leisurely weekend morning and have a hankering for something sweet, these caramel glazed pumpkin scones will really hit the spot! The scones are tender and full of fall flavors even without the glaze. WITH the glaze, they are magnificent
Ingredients
Ingredients for Scones
- 3 cups all purpose flour
- ⅓ cup sugar
- 2½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
- ¾ cup 1½ sticks cold butter, cubed
- 1 cup buttermilk
- 1 cup pumpkin puree
- 2 teaspoon vanilla extract
Ingredients for Caramel Glaze
- 1 cup butter 2 sticks
- 1 cup brown sugar packed
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- ½ cup heavy cream
Instructions
Instructions for Scones
- Preheat your oven to 425°F.
- In a large mixing bowl combine flour, sugar, baking powder, baking soda, salt, ginger, and cinnamon. Make sure the spices get distributed well.
- Next, add your cubed butter to the dry ingredients. Using a pastry blender, 2 forks, or your hands, cut or rub the butter into the flour mixture until it has the consistency of breadcrumbs.
- Mix in the chopped pecans if you are using them.
- Make a well in the center of the dry ingredients and add the pumpkin puree, buttermilk, and vanilla extract.
- Stir everything together until it’s just combined. Don’t overmix or the scones will be tough. This is a very wet dough.
- Once it’s all mixed up, turn the dough out onto a lightly floured surface and pat the dough into a disc about 1 ½ inch thick.
- Grab your biscuit cutter and dunk it in the flour. Start cutting out the scones, making them as close together as you can. Put the scones on a baking stone or prepared baking sheet as you cut them out.
- Gather up the remaining dough, brush all the excess flour off the bottom, and gently reform it into a disc shape again.
- Cut out more scones until you only have enough dough left for one scone. Press that all tother and flatten it and add it to the others.
- Bake the scones in a preheated oven for 12 to 20 minutes depending on their size. They will be a beautiful light golden brown when done.
- Take the scones out of the oven and let them cool on the stone or cookie sheet.
- While the scones cool, it’s time to make the glaze.
Instructions for Glaze
- Grab a small to medium saucepan and add the butter, brown sugar, lemon juice, and salt.
- Turn the heat to medium. While it’s heating, whisk continually so it doesn’t scorch. Continue whisking until the glaze comes to a gentle boil.
- Reduce the heat to low and add the heavy cream. Cook and whisk on low for another 2 minutes. As it cooks, the glaze will begin to thicken.
- Once it’s thick, remove the pan from the heat. It will continue to thicken up a bit as it cools.
- To glaze the scones, dip the top of the warm scones into the warm glaze and put on a plate.
Notes
These are best served with a hot beverage because they are very rich!
Store in an airtight container on the counter or in the freezer.
Nutrition
Serving: 1sconeCalories: 636kcalCarbohydrates: 62gProtein: 6gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 101mgSodium: 511mgPotassium: 201mgFiber: 2gSugar: 31gVitamin A: 5025IUVitamin C: 1mgCalcium: 140mgIron: 3mg
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