Description
These delicious pumpkin scones are topped with a caramel walnut streusel topping for a treat that is perfect paired with a cup of coffee or tea!
Ingredients
Scale
Scones:
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ⅓ cup packed brown sugar
- 6 tablespoons butter (cold and cut into small cubes)
- 1/2 cup pumpkin puree
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Toppings:
- 1/2 cup caramel sauce
- 1 tablespoon cinnamon
- 1 cup of chopped walnuts
- 4 tablespoons of unsalted butter (room temperature)
- ½ cup all-purpose flour
- ¼ cup packed dark brown sugar
- ¼ teaspoon salt
Instructions
Set-up:
- Preheat oven at 400F
- Flour a large, flat surface for kneading dough.
- Large pan lined with parchment paper for scones.
Walnut Crumb Topping:
- Mix everything together, except for butter.
- Mix in butter, stir with spatula or fingertips until you get coarse crumbs.
- Spread mixture on baking sheet.
- Bake on sheet for 10-12min.
- Remove and let cool.
Scones:
- Mix together all dry ingredients (all purpose flour, baking powder, salt, and sugar)
- Cut butter into dry ingredients, and use a pastry blender or fork to combine ingredients.
- Add wet (apple, milk, egg, vanilla) ingredients, and combine gently with spatula.
- Once combined, prepare a spot where you can roll out the dough. Dust area with flour.
- Place your dough on the prepared surface, kneading it out a few times to form a 9” round.
- Cut into 8 even pie pieces.
- Place scones on baking sheet, separating slightly.
- Place scones in the oven on the middle shelf, and cook for about 20 minutes.
- Take out and cool.
To Assemble:
- After cooling scones, drizzle caramel over and top with crumb mixture & cinnamon powder.
Notes
The crumb topping recipe yields a lot, and has many uses. You can add it to yogurts, top smoothies with it, eat with Brie, or add it to Chia pudding!