Alice’s Tea Cup Pumpkin Scones


Last week I made my first trip to Alice’s Tea Cup on NYC’s Upper East Side and literally could not get those pumpkin scones out of my head. In an attempt to satiate this craving, I hunted down the recipe, found in the store’s cook book. Although the recipe calls for a heaping of both buttermilk and pumpkin puree, I downsized the portions after reading reviews that the book’s version was a bit too gooey and didn’t hold its shape like those found in the restaurant. Below is the recipe I followed that I feel provides scones that are even better than Alice’s (as well as all the sauce you desire :).

Pumpkin Scones

3 cups all-purpose flour

1/3 cup sugar

1/2 teaspoon baking soda

2  1/2  teaspoons baking powder

3/4 teaspoon kosher salt

2 tablespoons ground ginger

2 tablespoons ground cinnamon

3/4 cup unsalted butter, cut into 1/2-inch pieces (170 grams)

3/4 cup buttermilk

3/4 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)

2 tablespoons pure vanilla extract

Caramel Glaze

1 cup unsalted butter (227 grams)

1 cup light brown sugar, firmly packed

1/2 teaspoon lemon juice, freshly squeezed

1/4 teaspoon kosher salt

1/2 cup heavy cream


-Preheat oven to 425°F.

-In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.

-With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.

-Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Stir, using your hands, combine the ingredients until all the dry mixture is wet, but do not knead.

-Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2″ thick. Using a 3 or 3 1/2″ biscuit cutter, cut out scones and lay them on a nonstick pan. *Sarah’s Note: Flour the biscuit cutter so scones retain the shape of the cutter.

-Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.

While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.

To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.






*All photos taken with a Nikon D7000.



  1. Looks like this recipe revision turned out yummmy! Scones should hold together well and the texture and moisture content must be tricky. Your tempting recipe and great photos may lead me to the store and my kitchen.
    Your blog is so intriging in it’s variety and scope, and I’m sold on it!

    1. Thank you so much! Enjoy the book and good luck with the scones!

  2. Love the photograph with the white bowl, and the background of pale pink roses, dark table and sofa! I just ordered the cookbook for my Kindle!

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