tasty tuesday: pumpkin scones with caramel drizzle

Oh scones.  You are so beautiful....to me!

Seriously, they are so good.  Jordyn found a super solid scone recipe years ago, and has slowly tweaked it into perfection.  It's always her base whenever she experiments with new flavors, and this time was no different.  Her and I discussed ingredients and chemistry....and finally decided that we were just going to substitute pumpkin for sour cream, and cross our fingers that it would work.

Let' just say....it worked.  Magnificently.

Of course we added in a bit of cinnamon too, because cinnamon and pumpkin kind of belong together.  They're basically soul mates.

Oh yeah, did I mention that we then drizzled caramel all over them?  Because we totally did that.  Are you really surprised that there was caramel involved?  Nope, didn't think so.

Pumpkin Scones

by: Jordyn & Kelsey



1 cup pumpkin

1 tsp baking soda

4 cups all-purpose flour

1 cup white sugar

2 tsp baking powder

1/4 tsp cream of tartar

1 tsp salt

1 cup butter, chilled (and cubed)

1 egg


1)  Preheat oven to 350 F.

2)  In a medium sized bowl mix together pumpkin, baking soda and the egg.   Let this mixture sit while you combine dry ingredients separately.

3)  In a large bowl mix together the flour, white sugar, baking powder, cream of tartar and salt.

4)  With a pastry blender cut in the chilled butter.  If you do not have a pastry blender, cut it into pieces with a knife before you add it, and then blend it with a fork.

5)  Now stir in the wet ingredients, careful not to over mix.  I usually end up with a mixture that resembles large crumbs and is a bit floury - rather than dough.

6)  Don't worry if it is a bit of a mess, dump it onto a lightly floured surface, and gently press it together until it sticks together.  (think biscuits or pie dough - you are NOT kneading bread!)

7)  Once it sticks together in a decent ball, cut it into 4 sections.

8)  Gently flatten out each section into a circle, and cut into 6 triangles.

9)  Transfer these triangles onto a baking sheet, and bake for 12-15 minutes at 350 degrees, or until golden brown on the bottom.

While the scones are baking, make your caramel (we stuck ours in the fridge to help it cool down a bit quicker.

Remove the scones from the pan while they're still hot, and spoon the glaze over top (see below for recipe).  It should run nicely down the sides, and then harden a bit.

We chose to make our own caramel, and then added a bit of icing sugar to make it a glaze.

Homemade Caramel

1/2 cup Sugar

3 TBSP Butter (we used salted butter!)

1/4 cup Whipping Cream

1)  The most important thing to do first is to assemble all of your ingredients!  Once your sugar mixture has reached the right colour, you'll need to move fairly quickly, and don't want to be fussing around with measuring out the other ingredients.

2)  Place your sugar in a medium saucepan, and melt at a medium heat.  Once it begins to melt, you'll want to start whisking it. (You can also add a tad of water if you don't feel comfortable melting dry sugar!).

3)  Once the sugar starts to boil, you can stop whisking, and wait for it to turn a light amber colour.

4)  When it's light amber, then add your butter, and stir like crazy!

5)  As soon as the butter has completely melted, remove from heat and add the whipping cream.  Again, stir like crazy! (Be cautious when adding the cream as it will foam a lot!)

6)  Let the caramel cool for a bit, and then you can move it to a heat proof container and pop it in the fridge to help hurry up the cooling process.

7)  To make it into a glaze, slowly add a bit of icing sugar until the caramel is a bit thicker.  How much icing sugar you add depends on how thick you want your glaze! 

Now dig in!

These scones make the perfect addition to all of the wonderfully foggy Fall mornings we've been having out here on the West Coast!  Well, let's be real here.  They make the perfect addition to basically any morning, anywhere.


 β™₯ kelsey & jordyn