Pumpkin Scones with Caramel Drizzle

November 10, 2015
Photo by Catie
Author Notes

Spicy and sweet scone; great for a fall brunch or an after dinner dessert. Adapted from scone recipes at Smitten Kitchen and Bon Appetit. —Catie Stroup

  • Makes 8
  • Pumpkin Scone
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon nutmeg
  • 4 tablespoons light brown sugar or raw sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 1/2 sticks of chilled unsalted butter
  • 1 large egg
  • 1/2 can of pumpkin puree
  • 1/4 cup milk (whole, buttermilk, 2%)
  • Caramel Drizzle
  • 2 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 1/4 cup milk
In This Recipe
  1. Whisk brown sugar, baking powder, ginger, cardamom, nutmeg, cinnamon, salt, baking soda, and 2 cups flour in a large bowl.
  2. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips.
  3. Mix in egg, pumpkin, maple syrup, vanilla, and ¼ cup milk.
  4. Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc
  5. Cut disc into 8 - 10 wedges and transfer to a baking sheet lined with parchment paper.
  6. Bake for 15 to 20 minutes, until scones are golden brown on top.
  7. While the scones are baking, place butter and sugar into a small saucepan on high heat.
  8. Bring the mixture to a boil and reduce heat to medium.
  9. Stir occasionally for 3-5 minutes until the mixture becomes a golden brown.
  10. Remove from heat, add milk, and stir quickly until mixture is fully combined.
  11. Drizzle warm caramel onto scones and serve warm.

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