Breakfast scones are one of my favorite weekend recipes! They’re easy to make and a perfect tasty treat. I typically make vanilla scones, but in celebration of my favorite month (let’s be honest, October is the best month), I thought it would be fun to create pumpkin scones! After a few trial batches, I finally perfected the recipe and got my husband’s much-needed stamp of approval!
These Sweet & Salty Pumpkin Scones are fantastically flaky and perfect for Fall. When you make this recipe, be sure to tag @sweet.pea.living and use the hashtag #sweetpealiving to share it! You are hopefully going to love these!
Sweet & Salty Pumpkin Scones
- 2½ cups bread flour
- ⅓ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ cup salted butter very cold and cut into small pieces
- ½ cup oat milk
- 3/4 cup pumpkin puree
Salted Caramel Glaze
- ¼ cup water
- 1 cup granulated sugar
- ⅔ cup heavy whipping cream
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- Sea salt to taste
- Preheat oven to 425° F.
- Combine flour, sugar, baking powder, and pumpkin pie spices in a large mixing bowl.
- Add butter pieces and combine with a hand mixure (or food processor) until batter is crumbly.
- Add almond milk and pumpkin. Combine until you have a thick dough.
- On a clean floured surface, form the dough into two large balls. Press down on the top of the ball until each is about an inch deep. Cut each ball of dough into 8 equal-sized pieces.
- Transfer wedges to a baking sheet lined with parchment paper or a silicone mat. Bake for 12-15 minutes until golden brown.
- Remove from baking pan and place on a cooling rack.
Salted Caramel Sauce
- In a heavy bottomed saucepan, heat the water and sugar over medium heat. Stir until the sugar has dissolved and the mixture starts to bubble slightly.
- Stop stirring and increase the heat to high. Bring mixture to a boil. Let the mixture continue boiling until it turns an amber color (6-10 minutes).
- Remove from the heat and slowly whisk in heavy cream. The mixture will bubble up, so be careful!
- Mix in the butter and vanilla.
- Pour the sauce into a dish and allow to cool completely. Cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it’s cooled and refrigerated.
- Drizzle over scones and top with sea salt. Let set and enjoy!
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