Pumpkin Toffee Scones with Cinnamon Glaze are crunchy-sweet scones filled with toffee chips and the tastes of pumpkin and cinnamon. Serve these for your next weekend breakfast, or with afternoon tea or coffee.
I had leftover pumpkin from the cupcakes I made last week, and was debating on what I wanted to do with it. I thought about cinnamon rolls, but I was feeling lazy and didn’t want to go to the effort.
I also thought about pumpkin bread, but I didn’t want that either. One of the last times I made pumpkin bread, it didn’t want to come out of the loaf pan completely, so I was left with a loaf that was in chunks. And that’s annoying as all get-out when it happens.
I could’ve made cookies, I suppose, but cookies are work. Even though I have the process as streamlined as possible within the confines of my not-big-enough kitchen.
Isn’t it funny that no matter how big a kitchen might be, there’s never enough counter space? Maybe it’s just me and the fact that I just have way too much STUFF. Still, I wish I could double the size of my kitchen and have a gigantic work table/island put in.
Sweet, flaky scones are warmly spicy from the cinnamon glaze. And the toffee bits scattered throughout give them a richer taste.
They are perfect with an afternoon cup of coffee or tea. Or as a light breakfast.
The bambino didn’t seem at all interested in these, but Jay and I made short work of them. Next time, I might make a double batch, just because they are so tasty.
For the Scones:
- 1/2 C canned pumpkin
- 2 large eggs
- 3 Tbsp. heavy cream
- 2 1/2 C all-purpose flour
- 1/2 C granulated sugar
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 7 Tbsp. unsalted butter, cold and cut into small pieces
- 1 C toffee bits
For the Glaze:
- 1/2 C powdered sugar
- 1/2 tsp. cinnamon
- 2-3 Tbsp. heavy cream
- Preheat the oven to 425 F. Line 2 baking sheets with parchment paper and set aside.
- In a small bowl, whisk the pumpkin, eggs, and cream until smooth; Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice. Cut in the chilled butter with a pastry cutter, until you have pea-sized crumbs.
- Add the pumpkin mixture and the toffee bits to the dry ingredients and stir until the dough comes together.
- Turn the dough out onto a lightly floured surface and pat it into a large circle or square, about 3/4-inch thick. Use a cookie or biscuit cutter to cut out as many scones as possible. The dough scraps can be reused to make more scones but they might not be as flaky or tender as the first batch.
- Place the scones onto prepare baking sheets, about 1/2-inch apart. Bake for 10-12 minutes or until the bottom edges are light golden brown and a toothpick inserted through the center comes out dry. Let the scones rest for 5 minutes before transferring them to a cooling rack. Cool completely before adding the glaze.
- For the glaze: Whisk the powdered sugar and cinnamon together in a small mixing bowl. Add one Tbsp. of cream and whisk to combine. Continue whisking and add the second Tbsp. of cream. Whisk the the glaze until smooth, adding in the additional cream if necessary. Drizzle the glaze over the cooled scones.
Recipe adapted from Une Gamine dans la Cuisine