Moist pumpkin scones with savory bits of cream cheese and a maple cinnamon glaze.
Alison: That Which Nourishes
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...
Cut 4 oz. cream cheese into small cubes. Freeze separately on a cookie sheet for 30 minutes.
Mix together, all dry ingredients. Cut butter in with mixer or pastry cutter until butter is pea-sized.
In a separate bowl, combine pumpkin, molasses, and eggs until well combined.
Mix dry and wet ingredients JUST until combined. Do not overmix.
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.
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.
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 https://thatwhichnourishes.com/pumpkin-cream-cheese-scones/