Pumpkin Cream Cheese Scones Recipes

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PUMPKIN SCONES



Pumpkin Scones image

There are a couple of tricks to a good scone. First of all, the butter and cream should be cold cold cold cold. If at any point, the butter starts to melt into the flour mixture, pop the whole bowl into the freezer for a few minutes. I like to freeze my scones before I bake them as well. Secondly, handling the dough too much makes the scones tough. This is especially tricky when adding extra wet ingredients like pumpkin to the batter. Use a fork to mix the wet ingredients into the dry and stop before everything is completely uniform.

Provided by Samantha Seneviratne

Categories     dessert

Time 2h

Yield 8 scones

Number Of Ingredients 16

1/2 cup canned pumpkin puree
1/4 cup heavy cream, plus more for brushing the tops
1 teaspoon pure vanilla extract
1 large egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 ounces chopped pecans (3/4 cup)
8 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
1 tablespoon whole milk

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • In a small bowl, whisk together the pumpkin puree, heavy cream, vanilla and egg. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg and salt. Using a pastry blender, cut the butter into the flour mixture. Add the pecans and toss to combine. Use a fork to stir in the pumpkin mixture just until you have craggy dough. Do not overmix.
  • Tip the dough out onto the prepared baking sheet and pat it into a 6-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. (Once they're frozen, you could transfer them to an airtight container and keep them frozen for up to a month.)
  • Spread the scones out on the baking sheet and brush with a bit of cream. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Transfer to a rack to cool completely, about 1 hour.
  • Mix together the cream cheese, confectioners' sugar and milk with an electric mixer in a large bowl until smooth. Spread some of the cream cheese mixture on top of each scone and serve immediately.

MOIST PUMPKIN SCONES



Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

  • In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

COFFEE SHOP PUMPKIN SCONES



Coffee Shop Pumpkin Scones image

After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!

Provided by PinkPrincess

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 8

Number Of Ingredients 17

2 ¼ cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
3 tablespoons cold butter
3 tablespoons shortening
¾ cup canned pumpkin
1 egg
2 tablespoons half-and-half
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  • Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.
  • Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
  • Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 64.3 g, Cholesterol 36.4 mg, Fat 10.8 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 4.6 g, Sodium 370.2 mg, Sugar 35.2 g

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