Description

Delight in these moist and flaky Pumpkin Cream Cheese Scones, perfect for autumn mornings or a cozy afternoon treat. This recipe combines the warm spices of cinnamon, nutmeg, ginger, and cloves with rich pumpkin puree and chilled butter to create tender scones with a beautifully crumbly texture. Finished with a light brush of cream before baking and topped with cream cheese icing, these scones offer a balance of sweet and spice that will satisfy any pumpkin lover.

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

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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 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 and well blended.
Cut in Butter: Add pieces of cold butter to the dry ingredients. Lightly toss to coat all pieces. Using a pastry cutter or fingers, quickly 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 and gently stir with a spatula just until no dry flour remains. Stop mixing as soon as combined to prevent dense scones.
Knead Dough: Turn the dough onto a lightly floured surface and knead just a few times until it holds together. Be gentle to keep the crumb tender and avoid overworking the dough.
Shape Dough: Pat the dough into a 1-inch (2.5 cm) thick circle, using a ruler to ensure even thickness for consistent baking.
Slice into Triangles: Using a sharp knife, slice the dough circle into 8 equal triangles. Cut firmly from edge to center without twisting to maintain clean edges.
Chill Scones: Place the cut scones on the prepared baking sheet and freeze for 15-20 minutes. This chilling step helps maintain shape and promotes a flaky, well-risen texture during baking.
Preheat Oven: While scones chill, preheat oven to 400°F (204°C) and position the rack in the middle of the oven.
Brush with Cream: Before baking, brush the tops of the chilled scones with 1 tablespoon of heavy cream to encourage browning and add moisture to the crust.
Bake: Bake the scones on the prepared sheet for 15-22 minutes. Check at 15 minutes to avoid overbaking and rotate the pan halfway through if browning unevenly.
Cool: Remove baked scones to a wire rack and let cool completely before frosting with cream cheese icing to prevent melting and sliding.

Notes

Use cold butter and handle the dough minimally to ensure flaky scones.
Chilling the scones before baking helps maintain their shape and produces a tender crumb.
Freshly ground spices enhance the flavor but pre-ground spices can be used if needed.
Make sure the pumpkin puree contains no added sugars or spices for accurate flavor balance.
Cool scones completely before applying cream cheese frosting to avoid melting and ruining the finish.
Store baked scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.