Tender pumpkin scones are a delicious breakfast in a chilly autumn morning. A glaze of caramel adds a touch of sweetness.
When I signed up for this month's Baking Bloggers theme, Biscuits and Scones, I thought September would be a great time to post my first pumpkin recipe of the season.
As of last week, though, I was wondering if the summer-like temperatures were ever going to end! For the first two weeks of school, my son had an early dismissal due to heat nearly every day!
Finally, yesterday, it felt a little cooler. It was a little too chilly for shorts. I wanted a hoodie when I went for a walk outside. My favorite kind of weather!
The perfect kind of weather to have a tender, warmly-spiced pumpkin scone with caramel glaze. These are based off my favorite cream scone recipe, so they are a little more moist than traditional English scones.
I like using a food processor for cutting in the butter, because it goes faster than using a pastry cutter or two forks (or even cutting it in with your fingers). This way, the butter stays cold, which gives scones their wonderful, crumbly texture.
I gave these a caramel glaze, but cinnamon or maple would be delicious as well. You could also add a cup of cinnamon baking chips to the scone dough. Store any leftover scones between layers of wax paper in a plastic zip-top bag at room temperature.
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More Biscuits and Scones
- Blueberry Drop Scones by Simply Inspired Meals
- Breakfast Biscuits by Sid's Sea Palm Cooking
- Cheesy Garlic Jalapeno Drop Biscuits by Jonesin' For Taste
- Chipas by A Day in the Life on the Farm
- Gruyère Prosciutto Scones by Karen's Kitchen Stories
- Lemon Blueberry Biscuits by Jolene's Recipe Journal
- Orange Pecan Biscuits by Palatable Pastime
- Very Cinnamon Scones by Hardly A Goddess