Pumpkin Scones
Total Time
35 mins
Prep Time
20 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(1)
Ingredients
8
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup pumpkin
- 1/3 cup heavy cream, plus 1 tablespoon for brushing on scones
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cold unsalted butter, cut into small pieces
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups confectioner’s sugar
- 1 to 2 tablespoons heavy cream or whole milk
- 1/2 teaspoon pure vanilla extract
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Preparation
Chef’s notes
The pumpkin scones are best the day they are made. You can’t beat a fresh scone. The recipe makes 8 scones so it’s not hard to eat all in one day, especially if you are sharing with family and friends.
If you’re not going to eat all of these scones the day they are made, it’s best to wait to frost them until you are ready to eat. Store the scones at room temperature in an airtight container and keep the cream cheese icing in the fridge. Make sure you stir the icing well before frosting so it is nice and smooth.
You can freeze the scones (frosted or unfrosted) for up to 3 months. Thaw and enjoy!