If you love the cozy flavors of autumn wrapped up in a tender, flaky bite, then you are going to adore this Pumpkin Cream Cheese Scones Recipe. These scones are the perfect balance of rich pumpkin spice and creamy cheese, making each mouthful a warm hug in pastry form. Whether you’re craving a special breakfast treat or a delightful afternoon snack, this recipe combines simple pantry staples with a splash of seasonal magic to create scones that are irresistibly soft with a flaky texture that will have you coming back for more. Plus, they’re beautifully easy to make, perfect for sharing with friends or savoring on your own.
Ingredients You’ll Need
Each ingredient in this Pumpkin Cream Cheese Scones Recipe plays a crucial role in the overall taste, texture, and color. From the fragrant spices that bring pumpkin to life to the cold butter that creates tender layers, the combination is simple but essential to get that perfect scone every time.
- 2 cups (240g) all-purpose flour: Use fresh flour for a tender, light crumb that holds the scone shape beautifully.
- 1/3 cup (67g) brown sugar: Choose light or dark packed sugar to add just the right amount of sweetness and moisture.
- 1 tablespoon (15g) baking powder: This leavening agent lifts the scones to flaky perfection.
- 1/2 teaspoon (3g) kosher salt: Enhances all the other flavors without overpowering.
- 1 1/2 teaspoons (3.3g) ground cinnamon: Freshly ground if possible to bring warmth and depth.
- 1/2 teaspoon (1.1g) ground nutmeg: Adds a subtle spicy sweetness with a cozy hint.
- 1/2 teaspoon (1.1g) ground ginger: Offers a gentle zing that complements the pumpkin elements.
- 1/4 teaspoon (0.5g) ground cloves: A pinch of this powerful spice rounds out the pumpkin spice blend.
- 1/2 cup (120g) pumpkin puree: Pure pumpkin with no additives for authentic flavor and moist texture.
- 1/3 cup (80ml) heavy cream: Gives richness to the batter and helps achieve that golden crust.
- 1 tablespoon (15ml) heavy cream (for brushing): Creates a beautiful shiny finish when baked.
- 1 large egg: At room temperature, it binds the dough and adds a tender crumb.
- 1 teaspoon (5ml) vanilla extract: Smooths and sweetens the pumpkin mixture naturally.
- 1/2 cup (115g) unsalted cold butter: High-quality and chilled for flaky layers that melt in your mouth.
How to Make Pumpkin Cream Cheese Scones Recipe
Step 1: Prepare Your Workspace
Start by lining a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup later. Having your tools and ingredients ready will make the process smooth and enjoyable.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, kosher salt, ground cinnamon, nutmeg, ginger, and cloves until they are well combined. This blends the spices evenly and prepares the dry base for your scones.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk the pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract until the mixture is smooth and well incorporated. This creamy combination adds moisture and a lovely pumpkin flavor to your scones.
Step 4: Cut in the Butter
Add the cold butter pieces to the dry ingredients. Toss lightly to coat all pieces, then cut the butter in using a pastry cutter or your fingers until the texture resembles pebbly sand. Be careful not to overmix—as keeping the butter pieces visible helps create that flaky, tender texture we’re aiming for.
Step 5: Combine Wet and Dry Mixes
Pour the pumpkin mixture over the dry ingredients and gently stir with a spatula until no dry flour remains. Mix just until combined to avoid dense scones—remember, a few streaks of flour are okay.
Step 6: Knead the Dough
Turn the dough onto a lightly floured surface and knead just a few times until it holds together well. Overworking the dough can make the scones tough, so gentle and minimal handling is key.
Step 7: Shape and Slice the Dough
Pat the dough into a 1-inch thick circle—use a ruler if you want to be exact for even baking. Then slice the circle into 8 equal triangles with a sharp knife, cutting firmly without twisting to maintain the shape of each scone.
Step 8: Chill Before Baking
Place the cut scones on your prepared baking sheet and freeze them for 15-20 minutes. This chilling step is essential to help the scones keep their shape and achieve that wonderfully flaky rise during baking.
Step 9: Bake to Perfection
While the scones chill, preheat your oven to 400°F (204°C) and position a rack in the center. Before popping them into the oven, brush the tops of the scones with the remaining heavy cream to give a golden, glossy finish. Bake for 15-22 minutes, checking at 15 to avoid over-browning, and rotate the pan halfway if needed for even color.
Step 10: Cool and Frost
Transfer the baked scones to a wire rack and allow them to cool completely before applying any cream cheese icing. This prevents the icing from melting and sliding off, keeping your scones beautifully decorated.
How to Serve Pumpkin Cream Cheese Scones Recipe
Garnishes
Delight your guests by topping your scones with a drizzle of cream cheese frosting or a light dusting of powdered sugar for a classic touch. Toasted pecans or a sprinkle of pumpkin seeds add a lovely crunch and visual appeal that make these scones extra special.
Side Dishes
These scones pair wonderfully with hot beverages like spiced chai tea, rich coffee, or a creamy latte, enhancing their warm flavors. For a brunch spread, serve alongside fresh fruit or a tangy citrus salad to balance the richness.
Creative Ways to Present
Arrange your Pumpkin Cream Cheese Scones Recipe on a rustic wooden board or vibrant fall-themed platter for an inviting display. Wrap individual scones in parchment paper tied with twine for giving as thoughtful homemade gifts during the cozy seasons.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin cream cheese scones in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them, but be sure to bring them back to room temperature or gently warm before serving to enjoy that perfect texture.
Freezing
These scones freeze beautifully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container for up to 3 months. This way, you can enjoy fresh-tasting scones anytime with minimal effort.
Reheating
Reheat frozen or refrigerated scones in a preheated oven at 350°F (177°C) for about 8-10 minutes; this will revive their flakiness without drying them out. Avoid microwaving, as that can make them chewy or tough.
FAQs
Can I use canned pumpkin for this recipe?
Yes! Just be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that can alter the taste and texture of your scones.
What can I substitute for heavy cream?
You can use whole milk or half-and-half as alternatives, but heavy cream provides the best richness and tenderness in the scones.
How do I make the scones dairy-free?
Swap out butter for a dairy-free margarine or coconut oil and substitute heavy cream with full-fat coconut milk or a plant-based cream. Your scones may have a slight variation in texture but will still be delicious.
Why is chilling the dough important?
Chilling the dough solidifies the butter, which helps create those flaky layers and prevents the scones from spreading too much during baking.
Can I add mix-ins to the Pumpkin Cream Cheese Scones Recipe?
Absolutely! Chopped nuts, dried cranberries, or even chocolate chips can be gently folded into the dough before shaping for extra flavor and texture.
Final Thoughts
This Pumpkin Cream Cheese Scones Recipe is truly a wonderful way to celebrate the flavors of fall any time you bake it. The balance of spices, rich pumpkin, and that tender crumb will quickly make these scones a staple for your cozy mornings and gatherings. I encourage you to try making them soon, and I promise they’ll bring a special kind of warmth and joy to your table that’s impossible to resist.
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Pumpkin Cream Cheese Scones Recipe
- Total Time: 40 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Scones are tender, flaky, and bursting with warm fall spices and pumpkin flavor. Perfectly balanced with a rich, buttery texture and a hint of sweetness from brown sugar, these scones are topped with a luscious cream cheese icing that enhances their moist crumb. A delightful seasonal treat for breakfast or afternoon tea.
Ingredients
Dry 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
Wet Ingredients
- 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
Fats
- 1/2 cup (115g) unsalted cold butter, high quality and chilled
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent the scones from sticking during baking, and set it aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, brown sugar, baking powder, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until fully combined, ensuring even spice distribution.
- Mix Wet Ingredients: In another medium bowl, whisk pumpkin puree, heavy cream, egg, and vanilla extract until the mixture is smooth and well combined.
- Cut in Butter: Add cold, cubed butter pieces to the dry ingredients. Toss lightly to coat the butter, then use a pastry cutter or your fingers to cut the butter into the flour mixture until the texture resembles pebbly sand, taking care to avoid overmixing to maintain a flaky texture.
- Combine Mixtures: Pour the pumpkin mixture over the dry ingredients. Gently stir with a spatula just until all dry flour is moistened and a dough forms, stopping as soon as combined to prevent dense scones.
- Knead Dough: Turn the dough onto a lightly floured surface and knead gently a few times until it holds together. Do not overwork the dough to keep the crumb tender and flaky.
- Shape Dough: Pat the dough into a 1-inch (2.5 cm) thick circle. Use a ruler if desired for an even thickness to ensure consistent baking.
- Cut Scones: Using a sharp knife, slice the dough circle into 8 equal-sized triangles. Cut straight through from the edge without twisting or dragging the knife to maintain the scones’ shape.
- Chill Scones: Place the cut scones on the prepared baking sheet and freeze for 15-20 minutes. This chilling step helps the scones hold their shape and promotes a flaky, well-risen texture when baked.
- Preheat Oven: While the scones chill, preheat your oven to 400°F (204°C) and position the oven rack in the middle for even heat distribution.
- Prepare for Baking: Brush the tops of the chilled scones with 1 tablespoon of heavy cream to encourage browning and a glossy finish during baking.
- Bake Scones: Bake the scones on the prepared sheet for 15-22 minutes. Begin checking at 15 minutes to avoid overbaking. Rotate the baking sheet halfway through baking if browning is uneven to ensure even cooking.
- Cool & Frost: Remove the baked scones to a wire rack and allow them to cool completely before frosting with cream cheese icing to prevent the icing from melting off.
Notes
- Use cold butter to ensure the scones stay flaky and tender.
- Avoid overmixing or overkneading the dough to prevent dense scones.
- Chill the scones before baking to help maintain their shape during baking.
- If desired, add chopped nuts or dried cranberries for extra texture and flavor.
- Store baked scones in an airtight container at room temperature for up to 2 days or freeze unbaked cut dough for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
