Wednesday, April 18, 2012

Pumpkin Scones with Cream Cheese drizzle

Tea and Testimony was the theme of my MOPS group on Thursday and I signed up to bring three classic Tea items this month. Scones, for me, are super easy to make and I've figured out how to get them nice and moist too!

I'd planned on making Cinnamon Scones, Pumpkin Scones and chocolate biscotti. The Cinnamon Scones were easy and could be stacked on top of each other in a Ziploc since there isn't any topping, so to speak, on them. The pumpkin ones though, they were a challenge. The original recipe which I've tweaked and played with until I got it just right for my palate, calls for a double glaze!! One classic and then a spiced glaze drizzled on top after the first layer has hardened. They are amazing, but hard to pack up and travel with because the glaze softens and starts to ooze when it's covered.

This meeting was my first one in three months and I was super excited! A last minute scheduling change for my husband meant that we were going to have to take him to his New Jersey site, so we would have to leave the house at 4:30am {eek} at the latest the morning of the meeting. I'm  sure you're thinking I'm totally crazy for waking the kids up that early and trecking them 2 hours into another state and then taking them to a church function, but they're SO good about scheduling changes and being in the car!! {we drove straight through to Fairfield Bay AR...19 hours, this september}

I was even more thrilled that I was making these particular treats for the meeting because it meant I could make them ahead of time.

Wednesday afternoon, I was chatting with a friend about something completely unrelated; still thinking about how to make the pumpkin scones special. Then, a light bulb went off inside my head! My father-in-law makes a Paradise Pumpkin Pie which is like taking a classic cheese cake and topping it with a pumpkin pie. . . why couldn't I make my cream cheese frosting that I use on homemade carrot cake and thin it just a little to drizzle on the scones?

This has been one of the best, what if moments I've had in the kitchen in a while!! I didn't taste test any of them because I wanted to save them all for the ladies at church, but I was sure to snatch one at the breakfast on Thursday morning. Oh, good!

Here's what I did:

Pumpkin Scones (adapted recipe from sweetpeaskitchen )

2 Cups flour
1/4 Cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp ground ginger
6 Tbsp cold butter, cut
1 Cup canned pumpkin
4-5 Tbsp half-and-half or milk
1 large egg

Cream Cheese Frosting for drizzle
4 ounces cream cheese, at room temperature
1 Cup confectioners sugar
a splash of Vanilla extract
1-2 Tbsp milk

Preheat oven to 400 degrees

In a mixing bowl whisk together pumpkin, half-n-half(or milk) and egg. Set aside.

In a large mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Cut in butter with either a fork or a pastry cutter. You could use the paddle attachment of your stand mixer for this part too...
When the butter bits are incorporated and no larger than a small pea, you're ready to add the pumpkin.

Gradually fold the pumpkin mixture into the large bowl, making sure that all of the dry ingredients have been worked in. As you're doing this, it should start to form itself into a ball. If it seems too dry and isn't coming together, add 1 tsp of milk at a time until it comes together for you.

On a greased cookie sheet, pat the dough into a circle (I divided it into two circles) about an inch thick. Cut into even slices with a knife or pizza cutter.

Bake 10-12 minutes or until golden brown on the bottom and cooked through.

Once the scone is COMPLETELY cooled (it's so hard to wait, trust me I know!) you can put the drizzle on!!

Combine cream cheese and sugar, add vanilla and continue to cream together. Add ONE tbsp of milk. If it isn't creamy enough, add one TEASPOONFUL of milk at a time until it is nice and creamy but thick enough to hold it's shape.
Put cream cheese mixture into a plastic baggie and cut a 1/4 inch hole off an end of the bag...Now the fun begins!!

Drizzle the frosting onto the scones in any way you'd like! I went with a simple zig-zag pattern...



  1. I love scones.
    I love pumpkin.
    I love cream cheese.
    I'm sure I would love these.
    Can't wait to try them.

    1. Cindy, I hope you enjoy them! Thanks for stopping by and leaving such a sweet comment!!

  2. I love scones! Your scones look fantastic with the cream cheese frosting.