These pumpkin scones are packed with real pumpkin, pumpkin spice, and chocolate chip, and then drizzled with an easy homemade caramel glaze.
You might think that because of this, I would have no shortage of recipe testers… but that’s not the case. My siblings almost never make any of the recipes that I post. They complain that they’ve already tasted those recipes and they want to try something different.
I bribed Jaclyn once to troubleshoot one of my more difficult recipes, but beyond that they usually won’t even pin my recipes on Pinterest because they’ve already had them. It drives me crazy. Please pin my recipes, people, I really appreciate it.
But Casey surprised me the other day and gave me one of the best compliments she’s given me since that time she told me I was prettier than my crush’s new girlfriend (which may or may not have been actually true but was exactly what my 15 year old self needed to hear at the time).
“Your scone recipes are the best”.
My siblings eat scones in my parents’ house all the time. Casey went through dozens of recipes before she finally gave mine a shot, and look how well it worked out. “The best.” You may want to call it family bias, but no one is more critical of my recipes than my siblings (which is a good thing!).
Sorry to brag, but my scones really are the best.
They’re tender, full of flavor, and not dry or crumbly. They’re carefully crafted and their glazes are deliberately and meticulously tested and re-tested.
They’re also really, really easy to make. Just remember when baking that the colder your butter is, the better. Cutting cold or frozen butter into your flour can be quite an arm workout, but ever since I saw a tip on Pinterest about grating your butter using a cheese grater, that’s the method I use now (followed by a brief chopping with a pastry cutter). It’s much easier and gets the butter finely shaven for light and flaky scones.
I also always prefer to use European butter which makes pretty much everything taste better, but it can be a bit pricey and is not required (I know my family does not keep European butter stocked).
Even though I was determined to hold off on the pumpkin recipes at least a bit longer, I couldn’t help myself here. These are the ultimate autumnal scones — enriched with real pumpkin, flavored with pumpkin spice and vanilla, and decorated with a cozy caramel glaze.
Preheat oven to 375F and line a cookie sheet with parchment paper.
In large bowl, whisk together flour, sugar, baking powder, pumpkin spice, and salt.
Cut in cold butter with a pastry cutter or, preferably, use a box grater to grate in the butter and then cut in with a pastry cutter, and combine until mixture resembles coarse crumbles.
In a separate, medium-sized bowl, stir together the heavy cream, pumpkin puree, and vanilla extract.
Gradually stir the wet ingredients into your flour mixture, and stir in chocolate chips. I usually have to use my hands to knead everything together without overworking the dough -- it seems dry at first but it will all come together.
Transfer dough to well-floured surface and form into a disk. Cut into 8 wedges (see photo above) and place on prepared cookie sheet at least 2 inches apart.
Bake on 375F for 18-20 minutes.
While the scones cool, prepare your caramel glaze.
Combine butter, brown sugar, and milk in small saucepan over medium-low heat. Stir frequently until butter is melted.
Increase heat to medium-high and bring to a boil, stirring constantly.
Boil for one minute.
Remove from heat and pour mixture into heatproof medium-bowl.
Allow mixture to set for 10 minutes, stirring occasionally.
Stir in vanilla and powdered sugar until completely combined.
Drizzle caramel over scones, allow caramel to set (about 10 minutes) and serve.
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