Do you ever open a can of pumpkin purée and have a little left over after making a recipe? It happened to me last Thanksgiving, when I prepared a pan of pumpkin bread pudding. So I stashed the unused portion in the freezer for safekeeping.
About a month later, I put the purée to work and turned out these petite pumpkin scones with sea salt caramel chips. They’re gently spiced and not too sweet – and, needless to say, go great with coffee or tea.
Pumpkin scones with sea salt caramel chips are a quick breakfast option or snack to nibble on between meals. Bake a batch and celebrate pumpkin spice season any time of the year!
Recipe adapted from King Arthur Flour.
Pumpkin Scones with Sea Salt Caramel Chips
Makes 12 scones
Ingredients
Dough:
- 2¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 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.
Notes
I used these sea salt caramel chips from Trader Joe's
