Pumpkin Scones with Cream Cheese Glaze
Fragrant and buttery scones made with pumpkin puree, a blend of ground spices and drizzled with cream cheese glaze for a sweet and tangy finish. Enjoy the seasonal flavours of pumpkin and spice with this easy pumpkin scones recipe. Bonus: it is a great way to use up leftover pumpkin puree!
Ingredients
FOR THE PUMPKIN SCONES
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup dark brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 8 tablespoons butter cold
- ½ cup pumpkin puree
- ¼ cup milk
- 1 teaspoon vanilla extract
- pepitas for garnish (optional)
FOR THE CREAM CHEESE GLAZE
- ¼ cup cream cheese room temperature
- ¼ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
- pinch of salt
Instructions
TO MAKE THE SCONES:
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine all-purpose flour, baking powder, salt, dark brown sugar, ground cinnamon, ginger, cloves and nutmeg.
- Using a pastry cutter or your fingers, cut cold butter into the dry mixture until coarse, similar to pea-sized crumbs.
- In a separate mixing bowl, whisk pumpkin puree, milk and vanilla extract. Add the wet ingredients to the large mixing bowl of dry ingredients and mix until dough forms. Don't overwork the dough, as this can make the scones tough.
- With floured hands, form dough into a ball and transfer to a floured surface. Gently pat the dough into a round 8 inch disk. Cut the disk into 8 equal wedges and set on the lined baking sheet.
- Bake in the preheated oven for 20-23 minutes or until lightly browned. Remove from the oven and cool on baking rack before adding glaze.
TO MAKE THE GLAZE:
- Beat cream cheese and 1 tablespoon milk until smooth. Add confectioners' sugar, vanilla extract and salt. Mix until creamy. The glaze should be pouring consistency but not too runny. If it is too thick, add a little bit more milk until it reaches the proper consistency.
- Drizzle the cream cheese glaze over each scone and sprinkle with pepitas (optional).
Notes
STORING: These scones taste best the day of baking but they can also be stored in an airtight container at room temperature for up to 3 days.
NO GLAZE: If you don't want to glaze the scones, brush the tops of the scones with milk and sprinkle with granulated sugar before baking. This will add a slight sweetness and crunch.
VEGAN: Use vegan butter and non-dairy milk. If you still want the cream cheese glaze, use a vegan cream cheese or omit the glaze.
Did you make this recipe?I would love to see! Tag me on Instagram @teaaholic or share it on Pinterest. Thanks for your support!