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 for pumpkin scones with cinnamon glaze and all the other pumpkin things floating around out there on the world wide web! 🙂
check out these other scone recipes!
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.