• Ingredients:
  • 3¼ cups flour
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp all spice
  • ¼ tsp ginger powder
  • ¼ tsp fresh grated nutmeg
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • ½ cup cold butter
  • ⅓ cup buttermilk
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 1 cup butterscotch chips
  • ½ cup caramel
  • About 1 Tbsp of coarse salt
  1. Directions:
  2. Preheat the oven to 400. Line a baking sheet with parchment paper and lightly grease it.
  3. Sift flour, baking powder, baking soda and spices into the bowl of an electric mixer.
  4. 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.
  5. 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.
  6. Take the dough out onto a lightly floured surface. Knead the dough a few times (15-20 seconds), until smooth.
  7. 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.
  8. You can brush the scones lightly with some melted butter.
  9. Bake for 20-24 minutes, until golden brown.
  10. 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 by The 36th AVENUE at