Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 stick (1/2 cup unsalted butter, cubed and chilled)
- 1 egg
- 1/2 cup pure pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup 3 tbsp reserved Sweet Harvest Pumpkin tea, steeped and cooled
Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup salted caramel sauce
- One bag Sweet Harvest Pumpkin tea
Instructions
- 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 1/4 cup of brewed tea to cool – the rest is yours to drink!
- Preheat oven to 400 degrees and line a baking sheet with a silicone mat or parchment paper.
- 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.
- In a medium bowl, combine the pumpkin puree, vanilla, egg, and 1/4 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.
- 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).
- 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.
- 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
- the glaze and set on wired rack until set.
Notes
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.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Baking, Scones