5.0 from 3 votes
Triple Pumpkin Scones with Cream Cheese Icing
These Triple Pumpkin Scones with Cream Cheese Icing will be the hit of your brunch! They are moist, packed with tons of pumpkin flavor, and drizzled with the most finger-licking good icing.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 2 mins
Servings: 12 scones
Calories: 312 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 2 ¾ cups all purpose flour
- ½ cup white sugar
- ¾ tsp table salt
- 1 TB baking powder
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ½ cup cold salted butter cut into pieces
- ⅔ cup pumpkin flavored chips I used Nestle
- ⅓ cup Pepitas roasted pumpkin seeds without shell
- ⅔ cup canned pure pumpkin puree
- 2 large eggs
- coarse sugar for sprinkling tops
- milk for brushing tops
For Cream Cheese Icing:
- 4 oz cream cheese almost melted
- 1 TB salted butter melted
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 1 TB milk
- ¼ tsp pumpkin pie spice
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and spices. Work in cold butter (I use my fingers) just until mixture is unevenly crumbly; some chunks of butter that remain unincorporated are good. Stir in pumpkin chips and Pepitas.
- In a separate bowl, whisk together the pumpkin and eggs until smooth. Add pumpkin egg mixture to the dry ingredients. Stir until all is moistened and holds together. If dough is sticky, just scrape it into a ball and wrap with cling wrap. Place in fridge for at least 1 hr or until dough is cold enough to be workable.
- Line two plates with squares of parchment paper (parchment should extend past the plate) and sprinkle some flour on parchment. Divide dough in half and place each half on a separate plate. Pat each half into a 6 inch circle, about 3/4 inches thick each. Carefully slice each circle into 6 wedges. Separate wedges so there is at least 1/2 inch space between them. Brush each wedge with milk and sprinkle with coarse sugar.
- Place uncovered scones into freezer for 30 minutes (necessary step for this recipe.) While scones are chilling, preheat oven to 425F.
- Transfer parchment paper with scone wedges onto baking sheet. Bake scones 17-19 minutes on lower middle rack, watching to make sure they don’t over bake. Once they are golden on top and a toothpick comes out mostly clean (a few tender crumbs are great.)
- While scones are baking, make Cream Cheese Icing. Mix together all icing ingredients and whisk to incorporate well.
- Remove scones from oven and cool. Drizzle with glaze and serve. Wrap any leftovers in airtight container and keep at room temp. Do not put in fridge. Glazed scones keep well for a day or two.
Cup of Yum
Nutrition Information
Calories
312kcal
(16%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
64mg
(21%)
Sodium
400mg
(17%)
Potassium
106mg
(3%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
2570IU
(51%)
Vitamin C
1mg
(1%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12scones
Amount Per Serving
Calories 312
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 64mg | 21% |
| Sodium | 400mg | 17% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 2570IU | 51% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.