Prep 15 mins
Cook 15 mins
These are THE pumpkin scone from Alice's Tea Cup in NY. Moist, slightly spicy, definately gooey and sweet on top - think of a pumpkin pie in a scone. These scones are best served warm, and if you're not serving them right away, reserve the glaze until just before you serve them. NOTE: The amount of cinnamon and ginger seems quite alot, but I did email and verify it; if you're not a spicy sort of person, reduce it, or if your spice house has particularly potent spices, reduce it, but this is the character for which the scones are known: they are spicy, and they are addictive!
- 709.77 ml all-purpose flour
- 78.07 ml sugar
- 2.46 ml baking soda
- 12.32 ml baking powder
- 3.69 ml kosher salt
- 59.14 ml ginger, ground
- 59.14 ml cinnamon, ground
- 177.44 ml unsalted butter, cut into 1/2-inch pieces
- 295.73 ml buttermilk
- 236.59 ml canned pumpkin puree (all pumpkin, not pumpkin pie filling)
- 29.58 ml pure vanilla extract
- 236.59 ml unsalted butter
- 236.59 ml light brown sugar, firmly packed
- 2.46 ml lemon juice, freshly squeezed
- 1.23 ml kosher salt
- 78.07 ml heavy cream
- 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.
Same here I tried these after the gluten free ones. I couldn't cut through them. They weren't thick in texture like a scone
I made the scones exactly as directed, all the way until it was time to load them on the tray. The pastry dough was more like cake batter than pastry dough. I wasn't able to cut them into any definite shapes, so I plopped 3" globs on the tray and flattened them a little bit. So they turned out more like small cakes than scones. Good flavor, but they didn't turn out as scones! Thank you for the recipe!
Great tasting scones, especially with that wonderful glaze! When making them I did use the full measures of the spices & absolutely loved the great, very flavorful combo they made! Thanks for sharing this great KEEPER of a recipe! [Tagged & made in Please Review My Recipe]