8 tablespoons unsalted butter, cold, cut into small pieces
⅔ cup pumpkin purée
2 eggs
1 cup sea salt caramel chips (see notes)
Finish:
heavy cream or half-and-half
2 tablespoons Demerara sugar
Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, granulated sugar, baking powder, salt and spices. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
In a separate bowl, combine the pumpkin purée and eggs; mix well.
Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the sea salt caramel chips.
Turn out dough onto a lightly floured work surface and pat into 2 6" circles. Cut dough into 12 wedges and transfer to the prepared baking sheet. Freeze scones for 15 minutes.
Remove scones from the freezer and brush tops with heavy cream or half-and-half. Sprinkle with Demerara sugar.
Bake for 22-25 minutes or until golden brown. Transfer scones to a wire rack to cool.