These pumpkin scones are doused in caramel glaze. They are soft and pillowy, spicy and sweet. They are nothing like the dry, crumbly scones I’m sure you have had in the past. They are a perfect breakfast (or dessert) for brisk fall days. I hope you aren’t tired of pumpkin yet because these are a must-try!
The recipe comes Alice’s Tea Cup in NYC. When I lived there, my BFF and I used to meet at this cute little place (it has a fun Alice in Wonderland theme) for tea and scones. I was always obsessed with these pumpkin scones slathered in clotted cream and raspberry jam (it doesn’t sound like it would go well with these scones but it DOES, I PROMISE); in fact, I don’t think I have ever been to Alice’s without at getting a pumpkin scone. I love them so much, that same BFF threw me a tea party bridal shower complete with plenty of pumpkin scones! Thank goodness they make them year-round.
I hope you are still in pumpkinland like I am. I am not quite ready for peppermint and gingerbread. It’s not Thanksgiving yet, so I am allowed to hang on to my pumpkin! Speaking on this topic…have they started playing Christmas music and putting up Christmas decorations in your area yet?? I saw Christmas decorations two weeks ago at the mall. Seriously? Don’t get me wrong, I love Christmas as much as the next gal, but it feels too early! Which camp are you in? Have you been blasting the Christmas tunes since November 1st or are you reserving your Christmas spirit until November 27th?
Anyway, back to these scones! They aren’t the easiest, quickest dessert to make, but they feel really special. They also make a bit of a mess (but then again, I pretty much always find a way to make a mess!)
I can’t seem to work with a floured surface without ending up with it everywhere…on the floor, cabinets, in my hair, up my nose…
I didn’t use a biscuit cutter for these, just shaped them into fat discs.
I love the way they puff up and crack at the top during baking!
If you can’t find clotted cream to eat these with, you can just use whipped cream. Still yummy!
- 1 1/2 cups all-purpose flour (180 g)
- 3 tbsp granulated sugar (36 g)
- 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 3/8 teaspoon kosher salt
- 1 tbsp ground ginger
- 2 tbsp ground cinnamon
- 6 tbsp cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup buttermilk
- 1/2 cup canned pumpkin puree (120 g)
- 1 tbsp vanilla extract
- 1 stick unsalted butter
- 1/2 cup brown sugar (96 g)
- 1/4 tsp lemon juice
- 1/8 tsp kosher salt
- 1/4 cup heavy cream
- Preheat oven to 425°F and line baking sheet with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, kosher salt, ginger, and cinnamon. Using your hands, rub butter into dry ingredients until mixture is fully combined and most of butter chunks are smaller than a pea.
- Add buttermilk, pumpkin, and vanilla extract to the mixture. Combine wet and dry ingredients with your hands until no dry mixture remains.
- On a generously floured surface, work dough into six tall, round discs (about 2 inches high).
- Bake the scones for 12 minutes, or until just very lightly browned. Let cool for 10 minutes before pouring glaze over them.
- To prepare glaze, melt the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and stir until smooth. As soon as liquid comes to a gentle boil, add cream and reduce heat to low. Continue stirring for 2 minutes, or until the glaze has thickened. Remove pan from the heat and pour over scones.
- Serve with clotted (or whipped) cream and raspberry jam (optional but delicious).
- This recipe is slightly adapted from the original. This includes a reduction in the amount of ginger but the 2 tbsp of cinnamon is correct. It sounds like a lot, but it wasn't too much for me.