Hello all you beautiful people! I hope you’re doing outstanding today on the interwebs and ready to get going on another week! Today I’m sharing a recipe I’ve been working on for a bit — trying to get it just right for you — and I think I’m there! So without further ado, lets talk about these Pumpkin Scones with Cinnamon Glaze. Oh yes.
So I took inspo from Joy the Baker. You’ve got to check her out, I feel like I live vicariously through her on a daily basis. Aside from having an awesome blog with amazing recipes, her insta is just a totally chill place and I feel like we’re friends. Is that weird? Probably.
Anywho, so she made her Pumpkin Pecan Scones with Brown Butter Glaze over on her Insta-stories the other day and they just looked like *heaven* so I knew I needed to give them a try. They were light and soft and oh so delicious and I highly HIGHLY recommend you make them, but I wanted just a little bit *more* if you know what I mean. So I jazzed them up a smidge and added some cream cheese and white chocolate chips and topped them of with a cinnamon glaze. Y-U-M!
So I hope you enjoy this quick recipe and all the other pumpkin things floating around out there on the world wide web! 🙂
Pumpkin Scones with Cinnamon Glaze
- 3 cups all-purpose flour
- 2/3 cup packed light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 stick 1/2 Cup unsalted butter, cold and cut into small cubes
- 2 Oz Cream Cheese cold
- 1 cup buttermilk cold
- 1 cup pumpkin puree
- 1 tablespoon pure vanilla extract
- 1/2 cup White Chocolate Chips
For the Glaze:
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon ground
- 3 to 4 tablespoons hot water
Place rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all of the spices. Add the cold butter & cream cheese to the dry ingredients and toss to coat. Using your fingers or a pastry cutter, break the butter down into the dry ingredients. Work quickly so that the butter and cream cheese remains cold. Some of the butter/cream cheese will be the size of oat flakes, others will be the size of small peas.
In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.
Add the wet ingredients, all at once to the dry ingredients. Stir together until almost thoroughly combined. Add pecans and stir until no dry flour bits remain. Using a large ice cream scoop or a 1/2 cup measuring cup, scoop scones dough by the 1/2-cupful onto the prepared baking sheet. Leave about 2-inches of space between each scone.
Bake for 18 to 20 minutes or until browned slightly with dry tops. You can insert a toothpick into the center of a scone to test for doneness.
Allow to cool completely before glazing.
To make the glaze:
In a medium bowl, whisk together powdered sugar, cinnamon, vanilla, and 2 tablespoons of hot water. Whisk together and add more water as necessary until your desired consistency is reached.
Generously drizzle scones with glaze. These scones are best served within 2 days of baking.