Description
These Pumpkin Cream Cheese Scones are tender, flaky, and bursting with warm fall spices. Made with fresh pumpkin puree, a blend of cinnamon, nutmeg, ginger, and cloves, these scones deliver moist texture and rich flavor. Cold butter is cut into the dry ingredients for a classic flaky crumb, then the batter is gently combined and chilled to hold shape. Baked to golden perfection, these scones are perfect for breakfast, brunch, or an afternoon treat, especially topped with luscious cream cheese icing for an extra hint of indulgence.
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
Fat
- 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 sticking and set aside.
- Mix 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 fully combined.
- Mix Wet Ingredients: In another medium bowl, whisk the pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract until smooth.
- Cut in Butter: 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.
- Combine Mixtures: 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.
- Form Dough: 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.
- Shape Dough: Pat the dough into a 1-inch (2.5 cm) thick circle. Use a ruler if preferred to measure thickness for even baking.
- Cut Scones: Slice the dough circle into 8 equal triangles using a sharp knife. Cut firmly from the edge without twisting or dragging to maintain shape.
- Chill Scones: 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.
- Preheat Oven: While scones chill, preheat oven to 400°F (204°C). Position rack in middle of oven.
- Brush and Bake: 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.
- Cool: Remove baked scones to a wire rack. Cool completely before frosting with cream cheese icing to prevent melting off.
Notes
- Use fresh all-purpose flour for a tender crumb.
- Keep butter well chilled to achieve flaky texture.
- Do not overmix the dough to avoid tough scones.
- Chilling the dough before baking helps maintain shape and creates a flakier scone.
- Adjust baking time based on your oven’s performance; watch for golden edges.
- Allow scones to cool completely before applying cream cheese icing to avoid melting.
