These scones are light, tender, and more delicate than regular scones. The addition of pumpkin caramel sauce in these scones makes them the perfect fall treat!
Tips and Suggestions:
Pumpkin Caramel Sauce
- I love making my own caramel sauces and using it in recipes (see my gourmet chunky monkey cookies or bourbon banana bread as other examples!). It’s very easy to make and can be customizable.
- Feel free to enhance the caramel here by adding bourbon or rum for a subtle boozier flavor. Or add 1/4 tsp of cinnamon to it to enhance those fall flavors.
- I HIGHLY recommend spreading a little bit of the leftover caramel sauce on a slice of scone. Trust me, it’s an amazing treat!
Caramel Pumpkin Spice Scones Batter
- I use a food processor for this recipe, but it works equally well in a stand mixer or even with a handheld mixer.
- This batter is very sticky and unlike most scone recipes, it does not need to be kneaded. Just scoop into the muffin tins and you’re good to go!
- I used a square muffin tin (pictured below) but a regular muffin tin works equally well.
Caramel Pumpkin Glaze
- The glaze is optional, but highly recommended. It adds some really nice sweetness to the scones. Using some of the reserved pumpkin caramel sauce in the glaze also helps give the scones a nice maple color.
Reheating Tips for Caramel Pumpkin Spice Scones:
- You can keep the scones in an airtight container for a few days. When ready to eat, preheat oven to 350 degrees and place scone or scones on a baking tray and heat for 5-6 minutes. They will taste like they were just baked!
- They can also be individually wrapped and and placed in the freezer. Just thaw and microwave or reheat in oven (see above– it’s my favorite way to reheat these!).
Caramel Pumpkin Spice Scones
These scones are light, tender, and more delicate than regular scones. The addition of pumpkin caramel sauce in these scones makes them the perfect fall treat!
Equipment
- 1 muffin tin or min squares tin
Ingredients
Pumpkin Caramel Sauce
- 1 cup sugar
- ½ cup water
- ½ cup heavy cream, room temp
- ½ cup butter, room temp
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tbsp pumpkin purée
Pumpkin Caramel Scones
- 3 tbsp turbinado sugar (for greasing and sprinkling on top) can use regular sugar
- ½ cup butter, cold (plus 1 tbsp for greasing)
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- ¾ tsp cinnamon
- ¾ tsp ground cloves
- ¾ tsp baking powder
- ¾ tsp baking soda
- ⅛ tsp salt
- ½ cup pumpkin caramel sauce
- ½ cup pumpkin purée
- 1 tsp vanilla extract
- ¼ cup heavy cream
- ¼ cup dark brown sugar
- 1 egg
- ½ cup toasted walnuts optional
- ½ cup chocolate chips ( 1 cup if more is desired) optional
Pumpkin Caramel Glaze
- 1 cup powdered sugar
- 2 tbsp pumpkin caramel sauce
- 3 tbsp heavy cream
Instructions
Pumpkin Caramel Sauce
- In a medium saucepan, combine sugar and water. Bring to a boil and continue boiling (without stirring) until light brown. Once brown, take off the heat and stir in heavy cream and continue stirring until caramel in color (careful, it may boil profusely when first poured in).
- Stir in the butter until incorporated. Next, add pumpkin puree, vanilla, and salt until all combined. Set aside.
Pumpkin Caramel Scones
- Preheat oven to 350°. Grease a muffin tin or a square muffin tin with butter or oil of your choice. Sprinkle with turbinado sugar (or regular sugar) so that it coats each muffin mold.
- In a food processor Kitchen Aid, combine flour, baking powder, baking soda, and salt. While food processor or Kitchen Aid are working, add in the cold butter (tablespoon by tablespoon) until a crumbly mixture forms.
- Add in the rest of the ingredients except for walnuts and chocolate chips. Combine until incorporated. Note: the batter is sticky and unlike most scone recipes, it does not need to be kneaded.
- With a spatula fold in the walnuts and chocolate chips.
- Scoop 1/4 cup of batter into each muffin mold. Sprinkle the tops with turbinado sugar.
- Bake in oven for 16 minutes. They are ready when a toothpick or knife placed in the center of one comes out clean.
- Remove from oven and let cool completely.
Pumpkin Caramel Glaze
- In a medium mixing bowl, whisk together powdered sugar, reserved pumpkin caramel sauce, and heavy cream. Drizzle on cooled scones.