One of my favorite things about fall is the pumpkin flavors of everything. Pumpkin donuts, pumpkin lattes, pumpkin smoothies… you name it, they’ll put pumpkin in it at Fall, and I love every bit of it. When I came across this recipe for Mini Pumpkin Scones with a Cinnamon Cream Cheese Glaze, I knew I had to make them… and right away!
Want to make your own to munch on? Here’s what you’ll need:
(recipe from Living Better)
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 tbsp brown sugar, packed
- 1/4 cup unsalted butter, cold and cut into 1/2-in. cubes
- 1/4 cup non-hydrogenated margarine
- 1 1/2 cups canned pumpkin purée
(I added an extra tbsp or two… because I like it pumpkiny, and they seemed a little dry.)
- 1/2 pkg cream cheese, room temperature
- 1/2 cup icing sugar
- 1 tsp ground cinnamon
- 2 tbsp hot water
(1) Preheat oven to 400 degrees and line a baking sheet with parchment paper.
(2) Stir all dry scone ingredients in a bowl. Then, add butter and margarine using a pastry cutter or fork until the mixture resembles a course meal texture. Don’t overmix!
(3) Stir in the pumpkin, and turn out the dough onto a piece of parchment paper on your counter.
(4) Roll out to a one inch thickness and cut into 3″ squares, and then cut diagonally to create triangles.
(5) Bake for 9-10 minutes, or until golden brown. (Start checking at 7-8 minutes since ovens vary.)
(6) While waiting for the scones to bake, prepare the glaze by beating cream cheese in a bowl until fluffy. Mix the cinnamon and sugar in a bowl, add to the cream cheese, and beat again until fluffy. Slowly add the water until the glaze becomes smooth and creamy. I put my glaze in a ziploc bag and cut a tip off to make glazing easier.
(7) Your scones should be ready now (or soon) so pull them out of the oven and smell all of that pumpkiny goodness.
(8) Drizzle the glaze over the scones. Then there’s nothing left to do but enjoy – unless you count squeezing the glaze straight into your mouth because it is honestly THAT good. But I didn’t really do that. Well, I kind of did, but just with the leftover glaze after I glazed the scones.
What’s your favorite pumpkin recipe? I can’t wait to try more this fall – and I have half a can left from these scones, so I’m looking to use it up!