Super Soft Pumpkin Scones
Soft Pumpkin Scones with cream cheese glaze are a moist pumpkin scone recipe that stays fluffy for days.
Servings 8 servings
Calories 549kcal
Ingredients
- ¼ cup unsalted butter melted and cooled
- ¾ cup pumpkin puree
- 1 large egg
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¼ cup milk
- 3 cups all purpose flour
- 2 teaspoons baking powder aluminum free, double acting
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon powder
- ⅛ teaspoon cloves
- ¼ teaspoon nutmeg
Cream cheese icing
- ¼ cup unsalted butter room temperature
- ½ cup cream cheese 4 ounces room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup confectioners sugar
- dash salt
Instructions
- Melt butter and allow to cool to room temperature, about 5-10 minutes. Once butter is cooled whisk in pumpkin puree, egg, sugar, and milk.¼ cup unsalted butter, ¾ cup pumpkin puree, 1 large egg, ½ cup light brown sugar, ½ cup granulated sugar, ¼ cup milk
- Combine flour, salt, baking powder, baking soda and spices. Then stir into wet ingredients just until ingredients come together. Dough will be very sticky. Cover with a towel and let dough rest for up to 20 minutes.3 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon powder, ⅛ teaspoon cloves, ¼ teaspoon nutmeg
- Preheat oven to 425 degrees Fahrenheit.
- Cover a large baking sheet with parchment paper. Flour parchment lightly and dump dough out onto the baking sheet. Lightly flour the top and roll dough out into a ½ thick circle, or rectangle for square scones.
- Using a floured bench scraper, or sharp knife, cut scones as desired but do not separate.
- Bake scones close together in preheated oven until puffy, 12-15 minutes.
- Remove from oven and allow to cool on baking sheet.
- Meanwhile make cream cheese icing. Beat room temperature butter and cream cheese until smooth, add vanilla and salt. Then beat in confectioners sugar. Store refrigerated for up to 3 days.¼ cup unsalted butter, ½ cup cream cheese, 1 teaspoon vanilla extract, dash salt, 1 ¾ cup confectioners sugar
- Once scones are cool gently pull apart. Serve scones plain or top with cream cheese glaze and a sprinkle of pumpkin seeds.
Nutrition
Calories: 549kcal | Carbohydrates: 92g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 425mg | Potassium: 262mg | Fiber: 2g | Sugar: 53g | Vitamin A: 4167IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg
