Pumpkin Scones

If you don't own a tin mug - you should go buy one now before you read any further.  What you will need is the coldest glass of milk to serve with these yummy pumpkin scones.  I've found that a tin mug is the best at keeping that milk super crisp and delish the whole way through!  Also, don't be discouraged if you're looking at your raggedy dough that kind of resembles pate or hamburger meat - it turns out in the end! And don't even think about skimping on the hot caramel sauce topping! 

Pumpkin Scones

Taken from my friend Krista via Alice's tea house in NYC.

Ingredients:

Dough:

3 cups of flour

1/3 cups of white sugar

1/2 tsp of baking soda

2 1/2 tsp baking powder

3/4 tsp salt

1/4 cup ginger (fresh grated)

1/4 cup of cinnamon

3/4 cups of cold butter grated into mix

1 1/4 cup of buttermilk

1 cup of pumpkin puree

2 TBSP vanilla

Caramel Sauce:

1 cup of butter

1 1/2 cups of brown sugar

1/2 tsp of lemon juice

1/2 cup half and half cream

Directions:

Preheat oven to 425.

Mix together  flour, white sugar, baking soda, baking powder, salt, freshly grated ginger, cinnamon, grated butter, buttermilk, pumpkin puree, and vanilla to form the dough.  The dough is very raggedy and wet! 

Generously flour your counter and knead in an additional 1/4 cup to 1/2 cup of flour.

Pat down the dough with your hands to make it approximately 1 inch high.  Cut with biscuit cutters and put on parchment on cookie sheet. If you don't have biscuit cutters use the end of a round glass. Remember it's up to you for how large you want them! I made approximately a dozen.

Bake for 15 minutes. 

As they are baking get started on the sauce:

Over medium meat in a saucepan, melt butter and brown sugar and bring to a rapid boil.  Remove from heat and stir in 1/2 tsp of lemon juice and 1/2 cup of half and half cream.  Return to low heat and stir often until sauce is mixed and smooth.

Remove the pumpkin scones from the oven and let cool slightly.  Pour the caramel sauce into a large plate with a lip on the edge.  Dip each scone into the caramel sauce and cover to your delight. Get that tin mug I warned you about.  Fill with milk and enjoy with a wonderful fall treat!