Description
Delicious pumpkin cream cheese scones with warming spices, perfect for fall. Easy to make with step-by-step instructions.
Ingredients
Scale
- 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