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
Scale
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
