Oh my gosh you guys! It’s almost fall… a.k.a. the best season, ahem, best BAKING season of the year. And I am celebrating the start of fall with Autumn Pumpkin Scones with Drizzled Caramel! Yay!These scones are the epitome of autumn. They evoke memories of hayrides and pumpkins, costumes and candy… and, they’re prefect to serve at a tea party (or any breakfast-y event, for that matter, but you know how much I love tea parties)!When you bake these scones, make sure you don’t have any windows open – the scent of the pumpkin baking is absolutely heavenly, and you don’t want any of that magic escaping! The caramel drizzle is incredibly easy to make, too – and homemade – none of those Kraft caramels in this recipe. With a bit of heavy cream, some brown sugar, and a stovetop, you can make some of the best drizzly, sweet, apple-dipping good caramel there is!I also want to take a moment to say a quick farewell to my lovely sister, Brigitte, who left for college last week. I love you so much, Brig, and I’ll miss you, but you’re going to have the best time! She’s always been such a huge supporter of Juliet’s Sweets, and inspires me every day. (I’ll FedEx you some sweets asap, B!)That’s all for now! Now, make a cup of fall chai tea and start making these incredible Autumn Pumpkin Scones with Drizzled Caramel… cheers!
Autumn Pumpkin Scones with Drizzled Caramel
Prep time: 15 minutes
Cook time: 14 minutes
Yield: 12 pumpkin scones
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons ground ginger (a lot, but totally necessary!)
- 2 tablespoons ground cinnamon (same here!)
- 1 1/2 sticks butter (3/4 cup), cut into 1/2-inch pieces
- 1 1/4 cups buttermilk (click here to see how to make buttermilk, without having to buy some!)
- 1 cup canned pumpkin puree (not pumpkin pie filling!)
- 2 tablespoons pure vanilla extract
- 1/4 cup light brown sugar
Caramel Drizzle Ingredients:
- 2 sticks (1 cup) butter
- 1 cup packed light brown sugar
- 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- Preheat the oven to 425*F and line a cookie sheet with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
- After washing your hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Still with you hands, combine the ingredients until all the dry mixture is wet, but don’t knead it!
- Turn the mixture onto a lightly floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 inches thick. Using a biscuit cutter or a small knife, cut out as many circular scones as you can, all about 4 inches in diameter. Or, make classic triangular scones – have fun here! Gather any remaining dough and continue forming scones until all of the dough is gone. Try not to knead, though!
- Place the scones on the cookie sheet, and sprinkle each scone with brown sugar. Bake them for 12-14 minutes, or until they’re lightly browned. Let them cool for about 20 minutes before drizzling with caramel.
- While the scones are cooling, prepare the caramel drizzle: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. As it comes to a light boil, add in the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth, then remove the pan from heat.
- To glaze the scones, hold them by the bottom and dip them 3/4 of the way into the caramel drizzle, then place back on the cookie sheet to cool.