I’ve got to admit, the thought of making scones always seemed a little daunting to me. I always heard they were dry and kind of tasteless. Not so! I’ve added a great twist to a regular pumpkin scone by adding some toffee and topping it with a mouth watering Biscoff glaze!
It’s an easy recipe that gives a truly artisan look to your breakfast plate. It’s perfect for dunking in some hot tea or a little milk though it doesn’t really need it. If you want to learn how to make this impressive afternoon tea staple, click on the video to get a step by step guide!
- 2 cups (250g) all-purpose flour
- 1/2 cup (110g) brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 1/2 tablespoons cold butter, cut into cubes
- 1 egg
- 1/2 cup (123g) pumpkin puree (not pumpkin pie filling)
- 1/3 (81g) cup milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup (60g) toffee baking pieces
- 1/4 cup (31g) flour for kneading
- 1 cup (120g) powdered/confectioners’ sugar
- 2 tablespoons milk (regular or almond)
- 1 tbsp (16g) Biscoff® spread
- Mixing bowl(s)
- Large spoon or silicone spatula
- Pastry cutter or two forks
- Cookie sheet
- Parchment paper
- Sharp Knife
- Sandwich bag or small pastry piping bag
- Preheat oven to 450.
- In a large bowl, combine dry ingredients.
- Cut in cold butter using pastry cutter or 2 forks until coarse crumbs form.
- Stir together wet ingredients then mix with dry ingredients just until blended (Do not overmix) and turn out dough onto floured surface.
- Sprinkle 1/3 of the toffee chips onto dough- knead gently, repeat with next 1/3 chips until combined.
- Press into circle and cut into 8 wedges. Bake on ungreased cookie sheet 20 minutes.
- Stir together milk and powdered sugar until glaze form then add
- Biscoff® spread and combine. Drizzle over cooled scones.
Biscoff® is a registered trademark of Lotus Bakeries North America.