If you love fall flavors, these pumpkin cream cheese scones are a must-try! They’re soft and full of that cozy pumpkin spice goodness, making them perfect for chilly mornings or afternoon tea.
This recipe handles common issues of dry, dense scones and uneven flavor distribution, producing soft, tender pumpkin cream cheese scones with balanced warmth and texture.
One of the challenges with making scones is getting that light and fluffy texture while still being flavorful. I know from experience how easily scones can turn out dense or dry, but this recipe finds the right balance. You’ll love how I’ve tackled those issues to create moist and tender scones that are truly irresistible!
This recipe works wonders in about 35 minutes and yields 8 perfectly baked scones. The combination of warm spices and creamy pumpkin makes each bite simply comforting. If you need a delicious fall treat that your family will enjoy, look no further!
If you want to try another great baked treat, take a peek at my Sourdough Blueberry Scones.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour usage in the dough mixture.
- The recipe contains cream cheese and butter, so it is unsuitable for vegan diets.
- The recipe is not low-carb or keto because of brown sugar, white chocolate chips, and pumpkin puree content.
- This recipe is not dairy-free because it includes cream cheese and cold butter ingredients.
- The recipe is nut-free as it does not include any nuts or nut derivatives in the ingredient list.
Why You Will Love This Recipe
- Moist Texture The pumpkin puree keeps the scones nice and moist, so they won’t dry out quickly. You’ll enjoy the warm, tender crumb, a real treat during cooler months.
- Seasonal Flavors The mix of spices like cinnamon and nutmeg creates that cozy, fall flavor that welcomes the change in seasons. Each bite has a comforting warmth that feels like home.
- Easy to Make Ahead You can prepare the dough in advance and freeze it. Just bake them fresh when you’re ready, which makes your mornings or gatherings even simpler.
- Perfect with Cream Cheese Icing Topping the scones with cream cheese icing adds a creamy sweetness that complements the pumpkin flavor beautifully. It’s a little extra touch you won’t want to skip.
How to Make Pumpkin Cream Cheese Scones
- Prep Time: 20 minutes
- Cool Time: 15-20 minutes
- Cook Time: 15-22 minutes
- Total Time: 35-42 minutes
- Yield: 8 scones 1x
- Category: Baking
- Method: Baking
- Cuisine: N/A
- Diet: Vegetarian
Description
Delicious pumpkin cream cheese scones with warming spices, perfect for fall. Easy to make with step-by-step instructions.
Ingredients
- 2 cups (240g) all-purpose flour, use fresh for a tender crumb
- 1/3 cup (67g) brown sugar, packed light or dark for flavor and moisture
- 1 tablespoon (15g) baking powder, reliable brand recommended
- 1/2 teaspoon (3g) kosher salt
- 1 1/2 teaspoons (3.3g) ground cinnamon, freshly ground if possible
- 1/2 teaspoon (1.1g) ground nutmeg, freshly grated preferred
- 1/2 teaspoon (1.1g) ground ginger, quality ground ginger
- 1/4 teaspoon (0.5g) ground cloves
- 1/2 cup (120g) pumpkin puree, pure pumpkin with no additives
- 1/3 cup (80ml) heavy cream, plus 1 tablespoon (15ml) for brushing
- 1 large egg, room temperature
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (115g) unsalted cold butter, high quality and chilled
Instructions
- Step 1: Line a large baking sheet with parchment paper to prevent sticking. Set aside.
- Step 2: In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, kosher salt, ground cinnamon, nutmeg, ginger, and cloves until fully combined.
- Step 3: In another medium bowl, whisk the pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract until smooth.
- Step 4: Add pieces of cold butter to the dry ingredients. Lightly toss to coat all pieces. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the texture resembles pebbly sand. Avoid overmixing to maintain flaky texture.
- Step 5: Pour the pumpkin mixture over the dry ingredients. Using a spatula, gently stir together just until no dry flour remains. Stop mixing as soon as combined to prevent dense scones.
- Step 6: Turn the dough out onto a lightly floured surface. Knead the dough just a few times until it holds together. Do not overwork to keep crumb tender.
- Step 7: Pat the dough into a 1-inch (2.5 cm) thick circle. Use a ruler if preferred to measure thickness for even baking.
- Step 8: Slice the dough circle into 8 equal triangles using a sharp knife. Cut firmly from the edge without twisting or dragging to maintain shape.
- Step 9: Place the cut scones on the prepared baking sheet. Freeze for 15-20 minutes. Chilling helps maintain shape and promotes a flaky, well-risen scone.
- Step 10: While scones chill, preheat oven to 400°F (204°C). Position rack in middle of oven.
- Step 11: Brush the tops of the scones with 1 tablespoon of heavy cream before baking. Bake on the prepared sheet for 15-22 minutes, checking at the 15-minute mark to avoid overbaking. If browning unevenly, rotate the pan halfway through cooking.
- Step 12: Remove baked scones to a wire rack. Cool completely before frosting with cream cheese icing to prevent melting off.
Notes
- Room Temperature: Store scones in an airtight container at room temperature for up to 2 days. Keep away from heat and sunlight.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days. Ensure scones are completely cooled before storing.
- Freezing: Wrap scones individually in plastic wrap or aluminum foil. Store in freezer-safe bags for up to 3 months. Thaw at room temperature before serving.
- If dough feels too sticky while shaping, dust the work surface with about 1 tablespoon of flour to manage stickiness.
- Use a sharp knife to cut scones to avoid squishing or deforming edges.
- Rotate baking pan halfway through cooking if browning is uneven to ensure uniform color and bake.
- Letting the dough chill in the freezer for 20 minutes before baking tightens butter pieces, ensuring a flaky texture.
- For cream cheese icing that is too thick, add 1 teaspoon of heavy cream at a time until it reaches desired consistency for easy drizzling.
- Reheat scones gently in a 350°F (177°C) oven for about 5-7 minutes until warmed through.
- Serve with a hot cup of coffee or spiced chai tea for a comforting pairing. These scones complement a simple fruit salad or yogurt well. Use to prepare breakfast sandwiches or as part of a fall-themed brunch with muffins and pastries. For added sweetness, top with extra cream cheese icing or a drizzle of maple syrup. A sprinkle of chopped pecans or walnuts adds a pleasant crunch.
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: Use high-quality all-purpose flour for a tender crumb. Ensure it’s fresh to avoid a dense texture in your scones.
- Baking powder: Choose a reliable brand. Baking powder gives the scones their lift, keeping them light and airy as they bake.
- Ground cinnamon: Opt for freshly ground cinnamon if possible. This spice enhances the warm flavor profile and aroma, making your scones irresistible.
- Ground ginger: Use good quality ground ginger for a flavorful kick. It adds warmth and depth, balancing sweetness in the scones.
- Nutmeg: Freshly grated nutmeg works best, offering a warm, earthy note that complements the pumpkin nicely. A little goes a long way, so don’t overdo it!
- Pumpkin puree: Look for pure pumpkin with no additives. This provides moisture and a rich, autumnal flavor essential for the scones.
- Brown sugar: Use packed light or dark brown sugar for a deeper flavor and moisture. It also contributes to that lovely golden color.
- Cold butter: Go for high-quality unsalted butter. Cold butter creates flaky layers, important for that desired scone texture. Chill it before using!
- Cream cheese: Use full-fat cream cheese for richness and creaminess. This adds an indulgent touch to the scone, making it more flavorful.
- Milk: Whole milk works well to bind the ingredients together. If you need a lighter option, try whole or low-fat milk for a similar effect.
- Egg: A large egg helps bind everything together. Using a room-temperature egg ensures that it mixes evenly throughout the dough.
- White chocolate chips: Choose good quality white chocolate chips for sweetness and creaminess. They melt beautifully, enhancing the scone experience.
Recipe Tips
- If your dough feels too sticky while shaping, dust your work surface with a light sprinkle of flour, about 1 tablespoon, to help manage stickiness.
- When cutting scones, use a sharp knife to prevent squishing, taking care to slice firmly from the edge of the dough circle, not twisting or dragging.
- If your scones don’t brown evenly, rotate the baking sheet halfway through, around 10 minutes into baking, to promote even cooking on all sides.
- For deeper flavor, let the dough chill in the freezer for 20 minutes before baking, helping to ensure a well-structured and flaky texture.
- If your cream cheese icing is too thick, blend in a teaspoon of heavy cream at a time until reaching desired consistency for easy drizzling.
Serving Suggestions
Serve with a hot cup of coffee or spiced chai tea for a cozy pairing. A simple fruit salad or yogurt on the side complements the flavors well.
Use to make a pumpkin cream cheese breakfast sandwich or add to a brunch spread featuring muffins and pastries. Pair it with seasonal soups for a comforting autumn meal.
Top with extra cream cheese icing or a drizzle of maple syrup for added sweetness. A sprinkle of chopped pecans or walnuts gives a delightful crunch.
Recipe variations
- You can use pumpkin puree in these scones to add moisture and subtle flavor. Either canned or homemade pumpkin puree works well for maintaining the right consistency.
- Add ground cinnamon (1.5 teaspoons), nutmeg (1/2 teaspoon), ginger (1/2 teaspoon), and cloves (1/4 teaspoon) to achieve the warm, spiced notes classic to pumpkin cream cheese scones.
- Either unsalted cold butter or cold vegetable shortening can be used for the dough; cold butter creates flakiness, and shortening offers a tender crumb. Use 1/2 cup in either case.
- If making more servings, double the ingredients for 16 scones and extend the baking time to 18-22 minutes; watch for a golden brown color to avoid overbaking. These pair nicely with my Pumpkin Cream Cheese Chocolate Chip Muffins.
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How to Store?
To keep your pumpkin cream cheese scones fresh and delicious, follow these storage tips:
Room Temperature: Store pumpkin cream cheese scones in an airtight container at room temperature up to 2 days. Keep away from heat and sun.
Refrigeration: Place pumpkin cream cheese scones in an airtight container in the refrigerator up to 7 days. Let cool completely before storing.
Freezing: Wrap pumpkin cream cheese scones individually in plastic wrap or aluminum foil. Store in a freezer bag up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Cream Cheese Scones or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
