Pumpkins Scones with a Spiced Cream Cheese Glaze

pumpkin scone with spiced cream cheese glaze recipe
Yields: 8 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 18 Mins Total Time: 48 Mins

Pumpkins Scones with a Spiced Cream Cheese Glaze

With the addition of some pumpkin and a mix of pumpkin pie spices, these scones are a celebration of fall flavours. The spiced cream cheese glaze on the top brightens up the rich pumpkin flavour.

 

Ingredients

0/23 Ingredients
Adjust Servings
    For the Scones
  • For the Cream Cheese Glaze

Instructions

0/14 Instructions
    For the Scones
  • Line a baking sheet with parchment paper or a silicone mat.
  • Grate butter on the large holes of a box grater. Place grated butter in a bowl in the freezer until needed.
  • Whisk buttermilk, pumpkin puree and vanilla in a medium bowl. Refrigerate until needed.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt and spices. Add the frozen grated butter and toss with your fingers until the butter is thoroughly coated.
  • Add the milk mixture to the flour mixture and fold with a rubber spatula until just combined. Transfer the dough to a liberally floured counter and dust the surface of the dough with flour. With floured hands, knead the dough 6-8 times until it just holds together in a ragged ball.
  • Roll the dough into an approximate 12-inch/30 cm square. Fold the dough into thirds like a business letter, using a bench scraper or metal spatula to lift the dough if it sticks to the counter. Lift the short ends of the dough and fold into thirds again to form an approximate 4-inch/7.5 cm square. Transfer the dough to a plate and chill in the freezer for 5 minutes.
  • Transfer the dough back onto the floured counter and roll into an approximate 12-inch square again. Sprinkle the raisins or nuts evenly over the surface of the dough, if using. Lightly press them raisins into the dough.
  • Roll the dough into a tight cylinder, pressing to form a log. Arrange the log seam-side down and press into a 12 by 4-inch rectangle. Cut into 4 equal rectangles. Cut each rectangle diagonally in half into 2 triangles each. Transfer the scones to the prepared baking sheet. Chill in the fridge for 30 minutes or overnight.
  • Preheat the oven to 425 F/220 c. Before baking, brush the tops of each scone with melted butter. Bake for 18-25 minutes, until tops and bottoms are golden brown.
  • Let cool 10 minutes before glazing.
  • For the Spiced Cream Cheese Glaze
  • Beat together cream cheese, vanilla, salt and spices until smooth.
  • Beat in icing sugar until combined.
  • Add milk 1 tbsp at a time until glaze is thick but slightly runny consistency.
  • Drizzle or spread over the tops of your cooled scones.

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