As a scone lover entering fall and all things pumpkin, I began dreaming of the perfect pumpkin scone recipe. I wanted one with the perfect glaze overflowing with savory/sweet fall goozieness. I also wanted my perfect scones studded with cream cheese because well, what is better than pumpkin than pumpkin with cream cheese? Well, obviously, pumpkin cream cheese scones with a maple cinnamon glaze! Friends, this recipe did not exist –until now!
(I promise, these are not dry, dense scones. Think moist, fluffy, sweet pumpkin biscuit.) 🙂
I made this recipe for you because I figured you needed it just as much as I did. And it is absolute perfection. It is autumn-cinnamony-mapley-goozey-cream cheesy-pumpkiny perfection. And I saved it for the kick-off of our blog makeover. Isn’t it beautiful? 🙂
Of course you want to make these scones and I’m guessing you have most of these ingredients in your pantry already if you’re like me and you stock pumpkin at all times for moments such as these.
To begin, cut 4 oz. of cream cheese into small cubes — about the size of mini marshmallows. Separate them from each other and lay them out on a cookie sheet and pop them in the freezer for a half hour or so while you begin the scone batter.
To a mixing bowl, add the following dry ingredients and mix well:
2 3/4 c. flour
1/3 c. sugar
1 T. baking powder
3/4 tsp. salt
1 heaping teaspoon cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground ginger
Using either the mixing blade or a pastry cutter (or two knives will also work) cut 1/2 c. cubed cold butter into the dry mixture until it looks like pea-sized clumps.
In a separate bowl, combine 2/3 c. canned pumpkin,
1 T. molasses,
and 2 eggs
until well combined. Mix these two ingredients JUST until barely combined with the dry ingredients. This is one of those recipes like biscuits where it is crucial not to over mix to maintain the fluffy, light texture of your scones. I mix just until it is mostly together — maybe 30 seconds, and then pour the whole messy mixture (there will be a few crumbs) onto a large clean surface.
This is where you add your chilly cream cheese nuggets. Drop these lovelies into the batter and let them incorporate as you continue.
As you gently shape the batter into a circle about 1-1/2′ thick it will come together. You may have to flip it to collect all the parts together, but just touch it only enough for it to form your circle. Using a pizza cutter or a bench scraper (or a very sharp knife) cut the circle into 8 wedges. Gently place the wedges onto a parchment paper-lined baking sheet. Set these pre-baked beauties into the freezer for 20 minutes and while they are hanging out in the freezer, preheat your oven to 425 degrees.
Bake for 22-25 minutes or until a toothpick comes out clean and the tops are the most lovely golden brown you’ve ever seen.
While they bake, prepare your glaze. The amount will be based upon texture and your preference of flavor. I used 2 c. sifted powdered sugar, 2 T. pure maple syrup, and 1 tsp. cinnamon. I whisked in half and half (you can certainly use heavy cream) 1 T. at a time until the texture was pourable but still nice and thick. It needs to gooze, friends.
Remove the scones from the oven and let them rest a few minutes before transferring them to a wire rack to cool. Use the parchment paper from baking under your wire rack for the glazing. It will catch all the mess. 🙂 When they are still warm but not hot, drizzle the maple cinnamon icing over the tops. Garnish with toasted, chopped pecans if that sounds fabulous to you.
- 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
- 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.