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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
- 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%)
- 2 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 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.