I’ve picked 4 Long Island Cheese pumpkins off my pumpkin plant so far. I love this because I get a decoration now and a meal later. Having these placed around my house reminds me of the crisp fall breeze I enjoy so much. And I also get to use them as a backdrop to my recipe pictures.

I look forward to making these scones every time fall is in the air. Half of these are eaten within 15 minutes of hitting the table. Our family enjoys this recipe very much.

My one thing with scones is that they are often dry. And if purchased from a bakery or coffee shop, they often taste fake. I don’t enjoy scones unless they are homemade. This recipe is simple and does not lack flavor.

The Caramel Glaze

The caramel glaze is a new addition for me. It is SO DELICIOUS that I had to create a separate page for it alone. You can find the recipe here: The Secret to Decadent Caramel Recipes It will not disappoint you. It is richer than the normal caramel recipes with sugar you see out there. I’d consider this similar to a condensed milk type of caramel glaze.

Tips

I will say one thing that has made a huge difference in my baking is using vanilla paste instead of vanilla extract. The flavor of each dish ends up fuller and so much more delicious. I highly recommend vanilla paste. I cannot stress this enough.

I do use a mixer for this recipe. It makes my life easier, and I love that about it.

Pumpkin Scones

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Prep Time 20 minutes mins

Cook Time 19 minutes mins

Servings: 12 Scones

Course: Baking, Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Dry Ingredients

• 5 cups Flour
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tbsp Cinnamon
• 1 tsp Nutmeg
• 1 cup Brown Sugar
• 1/2 cup Unsalted Butter Cold

Wet Ingredients

• 15 oz Pumpkin Puree Or 1 can
• 1/4 cup Milk Whole
• 1 Egg Large
• 3 tsp Vanilla Bean Paste
• 3 tbsp Honey

Equipment

• 1 Parchment Paper
• 1 Cookie Sheet

Method

 

1. Combine your dry ingredients in your mixing bowl. Mix them at a low speed.
2. Cube butter into 1/2 inch cubes and add to your dry ingredients, and allow to mix for about 3-5 minutes.
3. Combine your wet ingredients and use a spoon or whisk to mix together.
4. Add your wet ingredients to your dry ingredients 1/4 cup at a time until everything is well incorporated. (If your dough is too wet, then add more flour 1 tbsp at a time.)
5. Add flour to your workspace. Place your ball of dough onto the workspace and begin to flatten it until it's about 1 1/2 inches thick.
6. Preheat your oven to 425°F. And place a piece of parchment paper onto your cookie sheet.
7. Cut the scones out as if you're cutting a pizza into 12-14 pieces.
8. Place each piece onto parchment paper, leaving about 1 inch of space between each piece.
9. Place into the oven at allow to bake for 16-19 minutes. Once the bottom is brown and you can place a toothpick through the middle, it comes out clean.
10. Remove from oven and place on a cooling rack for 10 minutes, and enjoy!