What is a better idea to end November with these delicious pumpkin scones? These are super easy to whip up, and make a perfect dessert, breakfast, or snack and will bring back the fall vibes you will miss during winter!
Flavored with real pumpkin, topped off with a cream cheese glaze, one bowl….how much better could these scones really get?
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- 2 cups + 2 tablespoons of all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon of cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon of fine salt
- 1/2 cup of butter, frozen
- 1/3 cup + 2 tablespoons of heavy cream, divided
- 1 large egg
- 1/2 cup of canned pumpkin puree, patted dry
- 1/2 cup of light brown/dark brown sugar (split)
- 1 teaspoon of vanilla
- 3 oz cream cheese, softened
- 1/2 cup of powdered sugar
- 1 tablespoon of milk or heavy cream
- Preheat your oven to 400 degrees and line a baking tray
- In a large mixing bowl, whisk together the flour, sugar, salt, pumpkin spice, baking powder, and cinnamon until combined.
- Chop up the frozen butter into very small pieces, or use a cheese grater. Add to the flour mixture, and mix with a pastry cutter to combine to coarse crumbs.
- In a large liquid measuring cup, whisk together the 1/3 cup of heavy cream, egg, blotted pumpkin puree, and vanilla until fully combined. Add the to the butter/flour mixture. Mix until everything is incorporated. The mixture should be a bit stickier than other scone doughs.
- On a lightly floured surface, make a circle with the dough and flatten to be about 1-2 inches thick, or what you desire. Cut into desired sized pieces and space 2 inches apart on your baking sheet. Lightly brush with heavy cream.
- Bake for 22-26 minutes, or until set.
- For the glaze; Whisk together the cream cheese and sugar, then add the milk. Add more powdered sugar for a thicker consistency, and more milk for it to be thinner. Drizzle over the slightly warm scones.
Comment below what your favorite type of scone/breakfast pastry is!