Pumpkin Spice Scones with Bourbon Caramel Glaze
Tender, buttery pumpkin scones dipped in a sweet and sticky bourbon caramel glaze.
Have you guys been going nuts with everything pumpkin? Have you noticed that you can basically get pumpkin spice anything these days: baking chips, candy corn, popcorn, cookies, coffee, donuts, and the list goes on. My mom was just telling me about a restaurant in the area that was offering pumpkin spice steamed crabs. Um, too far!(?)
I started pumping out pumpkin treats last week. I know several bloggers start creating pumpkin recipes during the summer months (talk about dedication), but I’m too busy consuming as much seasonal produce as physically possible. Pumpkin has a time and place, and it isn’t during the months of June through August. Is that wrong? Maybe it is, but prefer to eat and cook seasonally.
I won’t allow myself to start baking with pumpkin until the middle of September, because, on some incomprehensible level, I feel like it’s wrong to introduce fall ingredients when peaches are still super sweet and tomatoes are at their peak. I would be betraying summer produce otherwise. So, I stood by my rule and kept the pumpkin locked up for a few extra weeks.
Since the first day of fall was yesterday, I felt like today was the perfect opportunity to introduce this Pumpkin Spice Scone with Bourbon Caramel Glaze recipe. If you’re new to baking scones, follow this great step-by-step scone tutorial. It includes everything you need to know about the scone-making process. If you’re a pumpkin spice fanatic (aren’t we all?), then you’ll love these Skinny Pumpkin Cinnamon Chip Donuts and this Caramel Pecan Pumpkin Cake.
I have a deep love for buttery scones. It could have something do with my obsession with Alice in Wonderland, the classic Lewis Carroll children’s series (not just for children) or my fascination with antique and vintage teapots. Then again, maybe it’s all the butter. Either way, scones are here to stay!
This particular recipe eliminates the addition of the egg and is instead replaced with pumpkin puree as the binding agent. A few generous teaspoons of pumpkin pie spices and a pinch of orange zest create an unbelievably tasty baked good. I will note, since it’s important to the outcome of the scone, that the pumpkin puree MUST be cold before it’s introduced to the dough. Cold ingredients = scone success.
Let’s talk about the glorious bourbon caramel drizzle that graces the top of each scone. I know the title states that it’s a drizzle, but, let’s be honest, I dunked every single scone directly in the pot of warm caramel. Because: caramel.
If you’re not planning to serve your scones right away, I recommend holding off on the glaze until you’re ready.
Best served warm with a cup of hot tea or coffee.
Pumpkin Spice Scones with Bourbon Caramel Glaze
Tender, buttery pumpkin spice scones dipped in a sweet and sticky bourbon caramel glaze.
Yield: 8 scones
Total Time: 28 minutes
Prep Time: 10 minutes
Cook Time: 18 minutes
- 2 and 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/6 teaspoon nutmeg
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup cold buttermilk
- 1/3 cup cold pumpkin puree
- 1 teaspoon orange zest
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/2 tablespoon orange juice
- 1/8 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon bourbon
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Add flour, sugar, baking powder, baking soda, salt, and spices to a large bowl; whisk to combine.
- In a measuring cup, whisk together buttermilk, pumpkin, orange zest, and vanilla extract. Place the mixture in the refrigerator until you’re ready to use.
- Using a pastry cutter or fork, cut the butter into the flour until it resembles coarse crumb (the mixture should stick together slightly when you pinch it between your fingers).
- Gently stir the buttermilk mixture into the dry mixture until just combined.
- Transfer the dough onto a gently floured surface and shape into a 3/4-inch thick round disk, starting from the center and pressing out to the edges. Feel free to use a rolling pin.
- Using a knife or a pastry scrapper, cut the dough round into 8 triangular pieces. Don’t worry about making your triangles perfect. Scones are prettier when they’re rustic.
- Place the scones on baking sheet, spacing them 3 inches apart. Bake for 16-18 minutes, or until golden brown. Allow the scones to cool slightly on a wire baking rack before drizzling with the caramel glaze.
- Add butter, brown sugar, and orange juice to a saucepan over medium heat. Cook, whisking often, until the mixutre comes to a gentle boil.
- Slowly whisk in the heavy cream. Continue to cook, whisking constantly, for an additional 2 minutes. Remove the pan from the heat and whisk in the vanilla extract and bourbon. Allow the caramel to cool slightly.
- Drizzle the warm caramel over the cooled scones. Serve immediately.