Sweet Harvest Pumpkin Scones and Salted Caramel Glaze
Recipe Type: Baking, Scones
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8 scones
Sweet with a hint of salt and made with a warm autumn tea, these sweet harvest pumpkin scones are easy to make and drizzled with a perfect salted caramel glaze.
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 stick (1/2 cup) unsalted butter, cubed and chilled
  • 1 egg
  • ½ cup pure pumpkin puree
  • 1 tsp vanilla extract
  • ¼ cup (3 tbsp reserved) Sweet Harvest Pumpkin tea, steeped and cooled
  • 1½ cups powdered sugar
  • ¼ cup salted caramel sauce
  • One bag Sweet Harvest Pumpkin tea
  1. Bring about a cup of water to a boil, and then pour over tea bag in a cup. Allow to steep 3-5 minutes, and then remove tea bag. Measure out 3 tbsp and ¼ cup of brewed tea to cool - the rest is yours to drink!
  2. Preheat oven to 400 degrees and line a baking sheet with a silicone mat or parchment paper.
  3. In a large bowl, whisk dry ingredients together. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Create a well in the center of the mixture, set aside.
  4. In a medium bowl, combine the pumpkin puree, vanilla, egg, and ¼ cup cooled brewed tea and mix well. Pour the mixture into the well of the flour mixture and using a wooden spoon stir to incorporate the mixture, until just combined. Do not overmix. In the bowl, knead the mixture together by hand to bring it all together.
  5. Dust your counter with flour before turning the bowl over and placing the dough on the surface. Pat and shape the dough into an even 8-inch round. (The mixture should be thick, not thin like pie dough).
  6. Using a floured knife, carefully slice the round into 8 wedges and carefully transfer to your prepared baking sheet. Bake for 15-20 minutes or until golden brown. Allow the scones to cool completely.
  7. For the Glaze- In a medium bowl, whisk the powdered sugar, salted caramel sauce, and remaining 3 tbsp of tea together until desired consistency (if you need to thin it out a bit you can add a touch of milk). Dip scones into
  8. the glaze and set on wired rack until set.
The prep time includes the time it would take to make the caramel sauce - you could make it a couple of days in advance to save time.
Recipe by Honest Cooking at http://honestcooking.com/sweet-harvest-pumpkin-scones-and-salted-caramel-glaze/