Pumpkin Caramel Scones

A fluffy scone full of fall flavor with pumpkin and spices and lightly sweetened with caramel chips and a fall-spiced glaze.



For the Scones:

For the Glaze:


  1. Line a baking sheet with parchment paper. Preheat the oven to 400 degrees.
  2. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. In a medium bowl, whisk together the pumpkin puree, buttermilk and vanilla. Set aside.
  3. Add the butter cubes to the flour and work into the dough using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  4. Fold in the pumpkin mixture and caramel chips until just incorporated.
  5. Place the dough on the prepared baking sheet and form into a 9 inch round circle.
  6. Bake for 20-22 minutes.
  7. Transfer to a wire rack to cool.
  8. Prepare the glaze by whisking together all of the ingredients in a small bowl. Once the scones have cooled, drizzle the glaze on top and cut scones into wedges.


Pumpkin Pie Spice can be made by combining 4 tablespoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store in a container in the pantry for 6 months.

Adapted from: Everyday Annie

Keywords: scones, pumpkin, breakfast, brunch

Recipe Card powered by
Secured By miniOrange