Salted Caramel Butterscotch Pumpkin Scones

{Originally posted on The 36th Avenue.}

Scrumptious, warm pumpkin scones made with butterscotch chips inside and topped with gooey caramel and salt. Perfect combination of sweet and salty in one delicious pumpkin treat.

I don’t know about you but I’ve been craving pumpkin treats, since last fall, but now more than ever. I can hardly wait for fresh pumpkins to be available but I’m stocking up on some canned. I sure hope you are ready for all these pumpkin goodies coming your way.

Want to know a secret? I always make pumpkin stuff throughout the year. It’s not really a secret but more of a confession. I love pumpkin and I’ve loved cooking with pumpkin since I was a kid. Even though fall is the booming pumpkin season, I always save a few cans as well as some fresh pumpkin puree in the freezer to use throughout the year. Sometimes, we just crave something pumpkin, you know?!

This was my first pumpkin recipe of the season. (Well, the first posted recipe if the season.) I made them just a couple of days before my son’s birthday. We had a party for him this year, so my fridge was stocked to the top with food. Having so much food in the house already, I send most of the scones to work with my husband. He sent me a message about an hour after he got to work, telling me that the scones were gone and people were asking for more. I was a little surprised but it turned out to be one of the most popular treats I’ve ever sent them. (And I do send them a lot of treats.)

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Salted Caramel Butterscotch Pumpkin Scones

Scrumptious, warm pumpkin scones made with butterscotch chips inside and topped with gooey caramel and salt.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword butterscotch, caramel, pumpkin, Scones

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Servings 8

Author Lyuba Brooke

Ingredients

• 3 1/4 cups flour
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp ginger powder
• 1/4 tsp fresh grated nutmeg
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 cup cold butter
• 1/3 cup buttermilk
• 1 cup pumpkin puree
• 1 tsp vanilla
• 1 cup butterscotch chips
• 1/2 cup caramel
• About 1 Tbsp of coarse salt

Instructions

1. Preheat the oven to 400. Line a baking sheet with parchment paper and lightly grease it.
2. Sift flour, baking powder, baking soda and spices into the bowl of an electric mixer.
3. Chop cold butter into small slices and add it to dry ingredients. Mix dry ingredients and butter on low speed until it looks like coarse crumbs.
4. While flour and butter are mixing, whisk together pumpkin puree, vanilla and buttermilk. Slowly, add pumpkin mixture to flour mixture while still mixing on low speed. Add butterscotch chips and mix until just incorporated.
5. Take the dough out onto a lightly floured surface. Knead the dough a few times (15-20 seconds), until smooth.
6. Pat the dough into a circle that is about 1½ inches thick in the center but thinner on the outer edge. Cut the circle like a pie, into 8 pieces.
7. You can brush the scones lightly with some melted butter.
8. Bake for 20-24 minutes, until golden brown.
9. Let scones cool on a wire rack and spoon some caramel over the top of each scone, letting it spread all over the scone. Sprinkle some coarse salt over each scone.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you!

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Some More Pumpkin Recipes From Me:

Pumpkin Chocolate Cheesecake

Homemade Pumpkin Syrup

Pecan Caramel Pumpkin Pie