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Pumpkin Caramel Glazed Scones

Hello PRE-FALL season, we are enjoying the excitement leading up to the official day of fall, which lands on a Saturday. So if you care to wait to make this recipe, schedule in a bake-sesh with your favorite people. As we've stated time and time again, Miami only has two seasons: Summer & Summer of Death, so we have to improvise during the holiday season. The best way to do that is enticing all the senses. The easiest way is by scent and taste, it also unlocks core memories of your past holiday seasons and truly gets you in the mood.

I so hope you enjoy this easy recipe and If you haven't gobbled them all up, maybe leave a few extra to share with your extended loved ones. Perfect "Happy Fall Y'all" baked goods for the top of the season!




  • 3 cups all-purpose flour

  • ⅓ cup sugar

  • ½ teaspoon baking soda

  • 2½ teaspoons baking powder

  • ¾ teaspoon kosher salt

  • 2 tablespoons ground ginger

  • 2 tablespoons ground cinnamon

  • 1½ sticks (¾ cup) unsalted butter, cut into ½-inch pieces 1¼ cups buttermilk

  • 1 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)

  • 2 tablespoons pure vanilla extract

  • Optional 1/4 teaspoon ground clove


  • 2 sticks (1 cup) unsalted butter

  • 1 cup firmly packed light brown sugar

  • ½ teaspoon freshly squeezed lemon juice

  • ¼ teaspoon kosher salt

  • ½ cup heavy cream

  • Preheat the oven to 425°F.

  • In a large mixing bowl, combine the four, sugar, baking soda, baking powder, salt, ginger, and cinnamon.

  • Work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.

  • Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Using your hands, combine the ingredients until all the dry mixture is wet. Do not knead, you want it fluffy. I also recommend you grease your hands with butter, to prevent too much sticking!

  • Take your dough mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1½ inches thick. Using a 3- or 3½-inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Repeat until all dough has been cut into circles, you may have just enough to only make in your palm, that works too.

  • Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.

  • While the scones are cooling, prepare the caramel glaze

  • To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet. I will say if you want it to be thicker, then check every five to 10 minutes to desired consistency.


Please tag and share with us if you make this scrumptious recipe, we'd love to hear your thoughts and how you displayed them. Tag us or use hashtag #blonde2brunetterecipes

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