Pumpkin Scones

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

Glaze:

• 3 oz cream cheese, softened
• 1/2 cup of powdered sugar
• 1 tablespoon of milk or heavy cream

1. Preheat your oven to 400 degrees and line a baking tray
2. In a large mixing bowl, whisk together the flour, sugar, salt, pumpkin spice, baking powder, and cinnamon until combined.
3. 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.
4. 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.
5. 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.
6. Bake for 22-26 minutes, or until set.
7. 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.
8. Enjoy!

Comment below what your favorite type of scone/breakfast pastry is!