Disclaimer: This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
I had bought a container of buttermilk to make the Kentucky Bourbon Butter Cake I shared with you yesterday and realized that it didn’t come with a very long refrigerator life. I’ve heard you can keep buttermilk in the fridge for a month or so past the sell by date, but we’re always short on fridge space so I figured I would find some other recipes to use it up.
There’s the obvious, like buttermilk pancakes or waffles or even biscuits, but I’ve made all of those before and I just wasn’t feeling it. There are also a ton of cake and muffin recipes or I could have used it to marinate fried chicken; but I already had made a bunch of desserts and did not have the energy to fry up chicken any time soon. And then I saw a recipe for scones.
I haven’t made scones in ages. To be honest, I don’t really get them. They’re not quite sweet enough and not quite cakey enough. They’re in this category of their own somewhere above a biscuit and below a cake. To me, at least. I’m sure there may be some English people out there I’m offending right now. (I’m sorry!)
Anyway, a scone was the perfect thing to make. It used up some of the buttermilk and finished off the can of pumpkin puree I had open in the fridge. They also take very little time to mix up, use cold butter and bake quickly so they’re one of the best things you could ever make if you found yourself with unexpected company one morning.
Pumpkin Caramel Scones
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup brown sugar
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp salt
- 1 stick unsalted butter cold and cut into cubes
- ½ cup pumpkin puree
- ½ cup buttermilk
- 1 tsp vanilla
- ½ cup caramel chips
For the Glaze:
- 1 tsp pumpkin pie spice
- 1 cup powdered sugar
- 2-3 tbsp milk
- Line a baking sheet with parchment paper. Preheat the oven to 400 degrees.
- 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.
- 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.
- Fold in the pumpkin mixture and caramel chips until just incorporated.
- Place the dough on the prepared baking sheet and form into a 9 inch round circle.
- Bake for 20-22 minutes.
- Transfer to a wire rack to cool.
- 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.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Here are today’s #PumpkinWeek recipes:
Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin Seafood Curry from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepper Jack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne Pasta from Jonesin’ For Taste
Baked Goods & Desserts:
Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
Easy Healthy Pumpkin Muffins from Everyday Eileen
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin White Chocolate Lava Cakes from The Spiffy Cookie
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pie Pop Tarts from Platter Talk