Pumpkin Butterscotch Scones

It is almost impossible for me to bake anything to do with pumpkin without adding butterscotch chips now. Remember the pancakes? How could you forget, right!? I hope you have made those by now. If not, just let me know and we can work something out. You have to try them! Maybe a pancake breakfast at my place. Travel expenses are up to you though, sorry.

Today I need to tell you about another fabulous pumpkin/butterscotch creation: Scones! 
The scones I have eaten and baked before have been a bit crumbly. And I think that is typically how scones are supposed to be. But these were more cake-like. Definitely softer and chewier than your everyday scone. And I wouldn’t want it any other way. 

I almost skipped out on the icing, because they honestly don’t even need it. And this is coming from a girl with the biggest sweet tooth on the planet. Then I reconsidered and decided to give it a try. It couldn’t hurt!

The icing does help bring out the scones’ inner beauty. A drizzle like this was the perfect touch. You can add more if you wish, but I wouldn’t recommend it. 
These scones were super easy to make. They are perfect for a cool fall weekend morning with a cup of tea or coffee. 
Pumpkin Butterscotch Scones
(Adapted from Annie’s Eats)
Makes about 10 scones
2 cups all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold, unsalted butter, cut into pieces
1/2 cup butterscotch chips
1/2 cup buttermilk
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar
1/2 teaspoon ground cinnamon
Dash of nutmeg
2 tablespoons milk
1. Preheat oven to 400 degrees. Spray baking sheet with non-stick spray.
2. In a medium bowl, whisk together the first 5 ingredients. Cut in pieces of butter to the dry mix until mixture becomes crumbly. Stir in butterscotch chips.
3. In a separate bowl, combine buttermilk, pumpkin puree and vanilla. Add to dry ingredients and stir until just incorporated. 
4. Place entire ball of dough on the baking sheet and pat into a round mass, about 8 inches in diameter. 
5. Bake for about 20-25 minutes. Remove from heat and allow to cool for at least 10 minutes. Cut the baked dough into wedges.
6. For the glaze, combine ingredients in a small bowl and whisk until glaze is formed. Pour glaze into a plastic baggie, cut off tip of bag, and drizzle over scones. 
Note: From my experience, scones are best served warm, preferably right out of the oven. They will last a couple of days, but will be their tastiest the day they are baked 🙂 

4 thoughts on “Pumpkin Butterscotch Scones

  1. Perfect post just in time for my 'High Tea' scones and tea Premier Jewelry party I am hosting Wednesday!
    You will definitely be here in many thoughts!


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