Pumpkin Scones from Alice's Tea Cup Recipe - Food.com (2024)

• 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 ginger, ground
• ¹⁄₄ cup cinnamon, ground
• ³⁄₄ cup 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

• 1 cup unsalted butter
• 1 cup light brown sugar, firmly packed
• ¹⁄₂ teaspoon lemon juice, freshly squeezed
• ¹⁄₄ teaspoon kosher salt
• ¹⁄₃ cup heavy cream

directions

• Preheat oven to 425°F.
• In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
• With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
• Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
• Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make adisk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
• 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; then remove pan from 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.