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Home » Breakfast » Salted Caramel Butterscotch Pumpkin Scones

Salted Caramel Butterscotch Pumpkin Scones

Created: September 6, 2015 Updated: March 23, 2023 by Lyuba Brooke 8 Comments *This post may contain affiliate links. Read More...

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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.

Salted Caramel Butterscotch Pumpkin Scones on a cooling rack

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.

 Salted Caramel Butterscotch Pumpkin Scones on a cooling rack

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?!

close up photo of Salted Caramel Butterscotch Pumpkin Scones on a cooling rack

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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6 salted caramel butterscotch pumpkin scones on a wire colling rack over a tan cloth with a white and blue striped cloth in the background

Salted Caramel Butterscotch Pumpkin Scones

Scrumptious, warm pumpkin scones made with butterscotch chips inside and topped with gooey caramel and salt.
5 from 1 vote
Print SaveSaved! Rate
Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 37 minutes minutes
Servings: 8
Calories: 523kcal
Author: Lyuba Brooke

Ingredients

  • 3 1/4 cups all purpose flour
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground 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 low fat buttermilk
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup butterscotch chips
  • 1/2 cup caramel
  • 1 tsp coarse salt more if you wish

Instructions

  • Preheat the oven to 400. Line a baking sheet with parchment paper and lightly grease it.
  • Sift flour, baking powder, baking soda and spices into the bowl of an electric mixer.
  • 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.
  • 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.
  • Take the dough out onto a lightly floured surface. Knead the dough a few times (15-20 seconds), until smooth.
  • 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.
  • You can brush the scones lightly with some melted butter.
  • Bake for 20-24 minutes, until golden brown.
  • 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.

Nutrition

Calories: 523kcal | Carbohydrates: 94g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 560mg | Potassium: 351mg | Fiber: 2g | Sugar: 49g | Vitamin A: 5154IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

 (dlH*3w0)9zZ6nrb

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

2.9K shares

Filed Under: Breakfast, Brunch, Pumpkin, Snacks

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Christine says

    October 4, 2015 at 10:45 pm

    OMG! Luyba!!!! It is Christine Mullen from Flagler Palm Coast High School! I can’t believe the odds that I found this soundingly AMAZING recipe and it is from you!!! I hope that you are doing well!! I wish you the very best! You look amazing; no change there!

    Reply
    • lyuba says

      October 7, 2015 at 6:30 pm

      OMG!! HII!
      This is awesome 🙂
      Thank you so much!!

      Reply
  2. Christine says

    October 4, 2015 at 10:42 pm

    You did not indicate what size of can is required for the pumpkin puree. I am finding two sizes, 15 ounces of 30 ounces. Could you please specify? Thank you.

    Reply
    • Christine says

      October 4, 2015 at 10:49 pm

      Yes, it says cup… I am very tired at 10:49pm. I am sorry. Please feel free to delete.

      Reply
      • lyuba says

        October 7, 2015 at 6:29 pm

        Phew, I read your comment first and frantically started looking 🙂
        Thanks, I hope you will like it!

        Reply
  3. Joan Hayes says

    September 8, 2015 at 10:12 pm

    Yum, these sound so delicious! I love the butterscotch chips in there! And I think it’s great that you make pumpkin stuff year-round, if you love it, go for it! So excited for this time of year, and to make these!

    Reply
  4. kentuckylady717 says

    September 7, 2015 at 3:50 pm

    Yum, these scones look so delicious…..so do your other recipes…..gotta make these for sure…and forwarding this to my friend and my daughter who loves scones…..I love anything that has butterscotch in it ……

    Reply
  5. Marisa Franca @ All Our Way says

    September 7, 2015 at 11:55 am

    Those look delicious. I am going to have to challenge myself and make scones. I’ve never made them, I don’t know why. I guess it’s because there are always so many things to cook and bake scones never pop in my mind. I’ll definitely try your recipe. Thank you for sharing.

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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