As I’m looking out the window at the rain pouring down, it’s hard to not sigh a little. Indian summer has come and gone and the first frost is just around the corner. The days are shortening and I’m bundled up in a blanket waiting for the landlord to turn the heat on.
Despite the short days and cold mornings, it’s pumpkin season! I’ve been adding pumpkin to everything I can – oatmeal, smoothies, and these pumpkin scones. Although they are delicious on their own but I dressed them up with toffee bits and some maple syrup drizzle.
Pumpkin Scones with Toffee and Maple
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Breakfast
- Cuisine: American
- 2 c. flour
- 1/3 c. sugar
- 1 T baking powder
- 3/4 tsp. cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/2 tsp. fine sea salt
- 6 T (3/4 stick) cold unsalted butter, cut in small pieces
- 1 egg
- 1/3 c. pumpkin puree
- 1/3 c. + 1 T heavy cream, divided
- 1 c. crushed toffee or Heath bars + 3 T
- 2 tsp. Turbinado sugar
[i]Make the pumpkin spice scones:[/i]
- Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Cut butter into the dry ingredients with a pastry cutter until the mixture resembles coarse crumbs.
- Whisk the egg, pumpkin puree, and 1/3 cup of the cream in a small bowl and add to the flour mixture. Stir until just combined.
- Mix in 1c. of the toffee pieces with a wooden spoon
- Transfer to a work surface and knead a few times until the dough just holds together. Pat the dough into a 6-inch wide, 1 1/2-inch thick circle and cut into 8 wedges.
- Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the remaining toffee pieces.
- Bake at 425?F for 13 to 15 minutes, or until golden brown.
[i]Make the maple drizzle:[/i]
- Mix 2 cups of powdered sugar and 2 T of maple syrup. Thin to desired consistency with milk or water.
Adapted from Hungry Cravings