When visiting New York City, there is an overwhelming amount of amazing food options. You can honestly and truly eat any kind of food you ever want at any given moment. I meanIt wasn’t until I’d already lived here a couple of years when I discovered a lovely spot called Alice’s Tea Cup. It is any whimsical, sparkle-loving girl’s dream come true with it’s fairy-tale decorated walls, fancy china and some of the most delicious baked goods I’ve had. After a lovely afternoon sipping Indian Chai and snacking on tea sandwiches and scones, I knew this place was my new favorite. And since then, I probably go there at least twice a month. It is the perfect “Let’s meet for an afternoon-snack-bite-something” place. (And anything to not meet at Starbucks right?) you can’t just snap your fingers and make it appear, but if you put forth the effort- the options are endless. :)
There is one item on Alice’s menu that is ordered every time I go without fail. Even in the middle of the hot summer, a visit isn’t complete without one of their pumpkin scones. It is just so incredibly good that I sometimes have to take a couple to go. They are so spicy, and soft and the caramel glaze is perfection. They are served warm with cream and jam. With a cup of hot tea, nothing is more delicious I tell you!!
So, when I saw that Alice’s came out with a cook book, the first thing I did was look for the recipe for my favorite scones- and there they were! I’ve been meaning to try them ever since, but since there is essentially NO pumpkin in my neighborhood all summer, I waited until last week. This was sooo worth the wait. These scones were soft and spicy and addicting. I think I ate 3 of them in one day! Even though they are served with cream and jam at Alice’s mine didn’t need a thing
Note: Yes you read right: this recipe calls for a 1/4 cup of cinnamon and 1/4 cup of ginger. Seems like a lot, but the spicy-ness is what makes these so great.
Also- the original recipe calls for patting the dough out and cutting with a biscuit cutter. This batter was not handle-able at all and there is no way a biscuit cutter would have worked. I used the “drop method” and scooped the portions right onto the cookie sheet. Worked just fine!
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 2-1/2 teaspoons baking powder
- ?3/4 teaspoon kosher salt
- 1/4 cup ground ginger
- 1/4 cup ground cinnamon
- 1-1/2 sticks (3/4cup) unsalted butter, cut into 1/2-inch pieces
- 1-1/4 cups buttermilk
- 1 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)
- 2 tablespoons pure vanilla extract
- Caramel glaze (I halved the original recipe and had more than enough)
- 1 stick unsalted butter
- 1/2 cup firmly packed light brown sugar
- 1/4 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon kosher salt
- 1/4 cup heavy cream
- Preheat the oven to 425 degrees.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
- With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. (Or use a pastry cutter)
- Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Using a wooden spoon, combine ingredients until dry mixture is wet. Don't over mix.
- Depending on desired scone size, scoop batter onto a parchment-lined cookie sheet. (I used a 1/3 cup measurer.)
- Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
- While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add 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 the heat.
- To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet. (I used salad tongs to help me with this!)
Recipe adapted from Alice’s Tea Cup Cookbook