Maple Cream Cheese Glazed Pumpkin Scones-Pumpkin spice flavored scones with a maple infused cream cheese glaze.
I hope you’re not tired of pumpkin recipes, yet, cause I have one that is so delicious. Pumpkin Scones are available at most coffee shops during this time of year, but why not make your own at home. They’re not hard to make, not as expensive and taste amazing!
This recipe uses both pumpkin and maple flavors. One flavor is not stronger than the other but they both balance each other really well. These are not as dry as most scone recipes which is something I like about this recipe. The dough is does require some arm strength so be prepared to get upper body toned after making these. 😉
Cream Cheese Glazed Pumpkin Scones are a perfect for breakfast on a cool fall morning. They also make great snacks during the afternoon lull. If you are entertaining guest for Thanksgiving I’d suggest making a batch of these for your guests to help themselves to for breakfast in the morning. They are great to make a head the day before and keep in a tight fitting container for freshness. I’ve been reheating mine in the microwave for my breakfast.
Here’s the recipe! Enjoy!!
- 4 1/2 cups flour
- 1 3/4 cup brown sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup cold butter, cut into tablespoons
- 1/2 cup buttermilk
- 1/4 cup milk (this is used to brush on the tops of the scones before baking)
- 1 1/2 cup. canned pumpkin
- 2 eggs
- 2 tablespoons cream cheese,softened
- 1 cup powdered sugar
- 1 tablespoon milk (I used the remaining milk I had from brushing the tops of the scones)
- 1 teaspoon maple extract
- Preheat oven to 400 degrees.
- Combine first seven ingredients in a large bowl and whisk all together.
- In a medium bowl combine egg, pumpkin, buttermilk and whisk together.
- Cut butter into dry ingredients using a pastry blender. Do this until mixture resembles coarse crumbs.
- Pour wet ingredients over the flour/butter mixture, and using a strong wooden spoon or spatula combine together.
- Keep folding the ingredients over until all the dry is incorporated with the the wet ingredients.
- Turn onto a well floured surface and knead about 10 times.
- Divide dough in half and roll out into an approximate 8-inch circle.
- I used a dough scraper to cut the dough into 8 triangles, just imagine you are slicing a pizza.
- Place on a parchment lined baking sheet.
- Brush tops with milk.
- Bake for 12-15 minutes.
- Do the same steps with the remaining dough.
- Once finished baking, remove from oven and place on wired racks to cool.
- Combine all ingredients and mix together on medium-high speed. I used my hand mixer.
- Once scones have completely cooled pour over the tops or I used an offset spatula.
- Glaze the scones once they have completely cooled.
- This glaze is a little thicker than a traditional glaze. If you would like it to not be as thick use a little less powdered sugar.
- If you do not want to use maple extract, use vanilla in place of the maple.
- This dough requires a lot of arm strength to keep moving it around till it's all incorporated.
- If, by chance, your dough is too wet, add a little flour. About 1 tablespoon at a time.