Yield: 8 scones
Alice's Tea Cup Pumpkin Scones
Alice's Tea Cup's famous Caramel Glazed Pumpkin Scones!
Prep Time
15 minutes
Cook Time
12 minutes
Additional Time
10 minutes
Total Time
37 minutes
Ingredients
For the scones:
- 3 cups all-purpose flour
- ⅓ cup sugar
- ½ teaspoon baking soda
- 2-1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 tablespoons ground ginger
- 3 tablespoons ground cinnamon
- 1-1/2 sticks (3/4 cup) unsalted butter, cut into ½-inch pieces
- 3/4 cup-1 cup buttermilk
- 1 cup canned pumpkin puree
- 2 tablespoons pure vanilla extract
Caramel glaze:
- 1 stick unsalted butter
- ½ cup firmly packed light brown sugar
- ¼ teaspoon freshly squeezed lemon juice
- ⅛ teaspoon kosher salt
- ¼ cup heavy cream
Instructions
- 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.
- Use a 3-inch biscuit cutter dipped in flour to cut out your scones, combining the scraps as needed. Place on a parchment or Silpat-lined baking sheet 2 inches apart. Bake for 12 minutes or until puffy and golden.
- 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!)