Pumpkin Scones with Caramel Drizzle
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
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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
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1/2
can of pumpkin puree
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1/4
cup milk (whole, buttermilk, 2%)
Caramel Drizzle
-
2
tablespoons unsalted butter
-
1/2
cup light brown sugar
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1/4
cup milk
- Whisk brown sugar, baking powder, ginger, cardamom, nutmeg, cinnamon, salt, baking soda, and 2 cups flour in a large bowl.
- Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips.
- Mix in egg, pumpkin, maple syrup, vanilla, and ¼ cup milk.
- Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc
- Cut disc into 8 - 10 wedges and transfer to a baking sheet lined with parchment paper.
- Bake for 15 to 20 minutes, until scones are golden brown on top.
- While the scones are baking, place butter and sugar into a small saucepan on high heat.
- Bring the mixture to a boil and reduce heat to medium.
- Stir occasionally for 3-5 minutes until the mixture becomes a golden brown.
- Remove from heat, add milk, and stir quickly until mixture is fully combined.
- Drizzle warm caramel onto scones and serve warm.
More Great Recipes:
Breakfast|Dessert|Fall|Winter|Christmas|Thanksgiving
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