Pumpkin Cream Cheese Scones
 
Prep time
Cook time
Total time
 
Moist pumpkin scones with savory bits of cream cheese and a maple cinnamon glaze.
Alison:
Recipe type: dessert, baked goods, scones
Serves: 8 scones
Grocery List
  • 4 oz. cream cheese
  • 2¾ c. flour
  • ⅓ c. sugar
  • 1 T. baking powder
  • ¾ tsp. salt
  • 1 heaping tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • ¼ tsp. ground ginger
  • ½ c. butter
  • ⅔ c. canned pumpkin
  • 2 eggs
  • 1 T. molasses
  • Glaze: (adjust to taste)
  • 2 c. powdered sugar
  • 2 T. maple syrup
  • 1 tsp. cinnamon
  • 1-3 T. half and half or heavy cream
Here's how...
  1. Cut 4 oz. cream cheese into small cubes. Freeze separately on a cookie sheet for 30 minutes.
  2. Mix together, all dry ingredients. Cut butter in with mixer or pastry cutter until butter is pea-sized.
  3. In a separate bowl, combine pumpkin, molasses, and eggs until well combined.
  4. Mix dry and wet ingredients JUST until combined. Do not overmix.
  5. Pour the mixture (even if some is crumbly) onto a clean surface. Add the frozen cream cheese bits. Gently form a disk about 1½ inches thick. Cut into 8 wedges with a bench scraper or sharp knife. Place wedges onto a parchment lined baking sheet and put into a freezer for 20 minutes while you preheat the oven to 425 degrees.
  6. Bake chilled scones for 22-25 minutes or until a toothpick comes out clean. Remove from the oven and let cool 5 minutes before placing on a wire rack to cool. While still warm coat with the glaze.
  7. Glaze: Whisk sifted powdered sugar, maple syrup and cinnamon with 1-3 T. of half and half or heavy cream just until mixture is a pourable glaze consistency. May adjust to preference.
Recipe by That Which Nourishes at http://www.thatwhichnourishes.com/pumpkin-cream-cheese-scones/