Pumpkin-Toffee Scones with Jaggery Drizzle

Pumpkin-Toffee Scones with Jaggery Drizzle

These little bites of heaven were designed to appeal to my daughter, who can be quite resistant to trying new foods. When I brought one upstairs for her to try, she initially refused. I broke off a small piece and asked her to please try it, that I’d designed it especially for her, with flavors I thought she’d love. Kavya hesitated, but unwilling to disappoint her mother entirely, eventually took it. A few minutes later, she asked for the rest, please.

Kavi then admitted that she hadn’t wanted to admit that I was right, but it was too good, so she had to give in. She’s twelve-and-a-half now; the tween years are…interesting. Two strong-willed women in one house. 🙂

This is another scone where I was aiming for autumnal + South Asian. My pumpkin spices are a little punchier than you might find in most American recipes, with cardamom and ginger added to the classic cinnamon, nutmeg, and cloves. The jaggery drizzle adds a molasses-like complexity; Kavi and I like our drizzle with some lime, because we are all about the tang. The brightness of the lime highlights the pumpkin in beautiful ways; I love this scone with a cup of chai.

But straight up sweetness (Anand’s preference) works here too, pairing with the toffee bits; if you were going to have this with black coffee, for example, you might be just fine with a pure jaggery drizzle. Feel free to also skip the drizzle entirely; the pumpkin-toffee scone will still be delicious, especially warm, slathered with butter.

2 3/4 cups flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1/2 c. toffee bits

1/2 c. pumpkin puree (blot with paper towel if watery)
1 large egg
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon nutmeg
1/4 teaspoon of cloves
1/2 cup milk

Jaggery Drizzle:
1/4 c. jaggery, dissolved in 1/4 c. boiling water
1 T lime juice (optional)

1. Preheat oven to 375F. Spray mini scone pan with Baker’s Joy (or butter and flour pan, which will be kind of a pain). Alternately, cut and shape these by hand, and bake on a regular baking sheet, placing them quite close together. If you pop them in the freezer for 30 minute before baking, they’ll hold shape better.

2. Mix dry ingredients in a large bowl. Chop butter in small pieces and cut into flour with a pastry cutter (or with your fingers) until mixture resembles coarse meal. (It’s fine to have small lumps.) Stir in toffee bits.

3. In a medium bowl, beat eggs lightly and combine with remaining 9 scone ingredients. Pour into dry mixture and stir with a fork until a soft dough forms.

4. Turn out onto a lightly floured board and knead a few times. Cut into 16 equal pieces and press into the cavities of the pan.

5. Bake 20-25 or until medium brown. Let cool 20 minutes in pan, then remove from pan to wire rack and cool completely. Serve warm, with coffee or tea.

6. Optional: Jaggery drizzle. Dissolve jaggery in boiling water, add lime juice if desired, and pour over scones.

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