Pumpkin Apple Scones

For the scones:
Preheat oven to 425ºF.

In a stand mixer, add flour, sugar, baking powder and spice. Mix on low until all is well blended. Add butter and milk. Mix on low for 2 minutes, then add egg and pumpkin and mix for 3 minutes or until all is well incorporated.

By this point the mixture should be like a pizza dough or bread dough consistency. Add the apples and mix on low until pieces are evenly mixed in. Take the dough out of the mixer and form into a ball by hand, then place on a well floured workspace and flatten out into a round disk about 1 inch thick.

With a knife or pizza cutter divide dough into 8 even slices. Place slices on a well greased baking sheet. Bake at 425º F for 15 minutes. Then take out of the oven and let cool on a cooling rack.

For the drizzle:
Place melted chocolate and caramel into 2 separate Ziploc bags with tips cut off and drizzle over the scones. Or if you are too lazy like me, just dip 2 separate forks into the chocolate and caramel and wave it over the scones. Imperfection stills tastes delicious.