Breakfast

Pumpkin Toffee Scones with Biscoff Glaze

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 the breakfast pastry your coffee or tea has been asking for!  I can’t stop, won’t stop making these babies.

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!

Pumpkin Toffee Scones with Biscoff Glaze
Ingredients
  • 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
    For glaze:
  • 1 cup (120g) powdered/confectioners’ sugar
  • 2 tablespoons milk (regular or almond)
  • 1 tbsp (16g) Biscoff® spread
    Tools needed:
  • 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
Instructions
  1. Preheat oven to 450.
  2. In a large bowl, combine dry ingredients.
  3. Cut in cold butter using pastry cutter or 2 forks until coarse crumbs form.
  4. Stir together wet ingredients then mix with dry ingredients just until blended (Do not overmix) and turn out dough onto floured surface.
  5. Sprinkle 1/3 of the toffee chips onto dough- knead gently, repeat with next 1/3 chips until combined.
  6. Press into circle and cut into 8 wedges. Bake on ungreased cookie sheet 20 minutes.
  7. Stir together milk and powdered sugar until glaze form then add
  8. Biscoff® spread and combine. Drizzle over cooled scones.
Notes

Biscoff® is a registered trademark of Lotus Bakeries North America.

http://www.mrskringleskitchen.com/2016/09/15/pumpkin-toffee-scones-with-biscoff-glaze/


Linking up with Tater Tots and Jello, My Uncommon Slice of Suburbia, Savvy Southern Style,

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Written By

I’m a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I’m passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!

2 Comments

  1. Mmmm looks delicious. My scones always come out like ROCKS..tasty rocks, but rocks just the same. Will have to try your version. I’m so glad I found your Blog! 🙂

    1. I’ve heard the same from others regarding scones but I’m guessing the pumpkin might lend a really great moisture that makes them a little softer. I hope you like them and so glad you found me too!

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