A fluffy scone full of fall flavor with pumpkin and spices and lightly sweetened with caramel chips and a fall-spiced glaze.
Prep Time8 minutesmins
Cook Time22 minutesmins
Total Time30 minutesmins
Course: Breakfast, Brunch
Keyword: breakfast, brunch, pumpkin, scones
Servings: 8
Calories:
Author: NicholeL
Ingredients
For the Scones:
2cupsall-purpose flour
⅓cupbrown sugar
1teaspoonbaking powder
1teaspoonpumpkin pie spice
½teaspoonbaking soda
½teaspoonsalt
1stick unsalted buttercold and cut into cubes
½cuppumpkin puree
½cupbuttermilk
1teaspoonvanilla
½cupcaramel chips
For the Glaze:
1teaspoonpumpkin pie spice
1cuppowdered sugar
2-3tablespoonmilk
Instructions
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.
Notes
Pumpkin Pie Spice can be made by combining 4 tablespoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg. Store in a container in the pantry for 6 months.Adapted from: Everyday Annie