Ridiculously Easy Pumpkin Scones with Salted Caramel Glaze
These ridiculously easy pumpkin scones, topped with a salted caramel glaze, are also ridiculously delicious... the perfect fall baking treat!
Servings: 10 servings
Calories: 343kcal
Ingredients
For the scones:
- ⅔ cup heavy cream
- ⅓ cup pumpkin puree
- 4 ounces butter I use salted butter
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 ¾ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon kosher salt I use Morton's
For the caramel icing:
- ¼ cup brown sugar I use dark brown but either will work
- 2 tablespoons butter I use salted butter
- 2 tablespoons half & half maybe a bit more
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- ¼ teaspoon kosher salt I use Morton's
- flaky sea salt for garnish, if desired (We love Maldon)
Instructions
For the prep:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Set aside.
- Combine the heavy cream and the pumpkin puree in a medium size bowl or measuring cup. Stir very well, to combine. Place the cream mixture in the freezer for 15-20 minutes while proceeding with the recipe. (You want it to be in the freezer at least 15 minutes but not more than 20.) ⅔ cup heavy cream , ⅓ cup pumpkin puree
- Place butter in a microwave-safe bowl, cover with a damp paper towel and heat on high for 40-60 seconds or until just melted. Set aside to cool a bit while prepping other ingredients. 4 ounces butter
For the scones:
- Whisk together the flour, sugar, baking powder, spices and salt in a large bowl until well combined. Make a well in the center. Set aside. 2 cups all-purpose flour, ½ cup sugar, 2 tablespoons cornstarch, 1 tablespoon baking powder, 1 ¾ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, ¼ teaspoon kosher salt,
- After heavy cream has been chilled in the freezer for 15 minutes, pour the butter into the cold cream, scraping the container to get all of the butter out. Stir with a fork until butter forms small clumps or globules.
- Make a well in the center of the dry ingredients and add the butter/cream mixture. Stir with a rubber spatula from the bottom up, working your way around the bowl until all flour is incorporated and the batter pulls away from the sides of the bowl. At first, it will seem like there’s too much flour. Keep stirring and it will all mix in. The batter will be very thick, like cookie dough. Don’t over-mix it, but you do want to make sure all the little flour bits are incorporated in the bottom of the bowl.
- Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. Space the scones 2 inches apart to allow for some spreading.
- Refrigerate the scones for at least 15 minutes (or up to 24 hours). If you don’t have room for a sheet pan in your refrigerator, put them on a plate then add them to the sheet pan before baking.
- Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
For the caramel glaze:
- Combine brown sugar, butter and half and half in a medium microwave-safe bowl. Microwave on high power for 2 minutes then stir vigorously to combine. Microwave for another 2-3 minutes, stirring every minute until until the brown sugar is dissolved and the mixture is smooth. ¼ cup brown sugar, 2 tablespoons butter, 2 tablespoons half & half, 1 teaspoon vanilla extract
- Add the powdered sugar and vanilla and whisk with a fork or small whisk until smooth. You should be able to use a spoon to drizzle the glaze over the scones. If it seems a bit too thick add more half and half, one teaspoon at a time until it’s the right consistency. ½ cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt
- Drizzle the glaze over the cooled scones. Sprinkle with the flaky sea salt, if desired. Allow the glaze to set (if you can wait). flaky sea salt
Notes
See Café Tips and FAQs for making these Ridiculously Easy Pumpkin Scones above in post for more detailed instructions and tips.
Nutrition
Calories: 343kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 216mg | Potassium: 197mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1861IU | Vitamin C: 0.5mg | Calcium: 82mg | Iron: 2mg