Pumpkin Scones

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.]

Total Time:
2 hr
Prep:
20 min
Inactive:
1 hr 15 min
Cook:
25 min

Yield:
8 scones
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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