Pumpkin Scones with Maple Cinnamon Cream Cheese Glaze

Course: Breakfast, Brunch

Cuisine: British

Keyword: cinnamon-maple, pumpkin, scones

Prep Time: 10

Cook Time: 20

chilling time: 30

Total Time: 1

Servings: scones

Calories: 577kcal

Keeping your ingredients as cold as possible, and not overworking the dough, is the key to the flakiest scones ever.

Prep time includes a 30 minute chill of the dough.

Begin by using a whisk to combine the all-purpose flour, sugar, baking powder, pumpkin spice blend and salt in a large mixing bowl.
Set this bowl to the side.
In a separate mixing bowl, combine the pumpkin puree, heavy cream, and the lightly beaten egg until the mixture has a smooth, thick batter-like consistency.
Shred the butter into the bowl with the dry ingredients.
Use your hands or a pastry cutter to cut the fat into the flour until the mixture resembles a coarse meal.
Add the pumpkin mixture to the flour and butter mixture in the larger bowl.
Use your hands to gently knead these two mixtures together until a soft, sticky dough forms. The scone dough will be very tacky and will stick to your hands.
Once there is no more loose flour at the bottom of the mixing bowl, turn the dough over itself 6 to 7 times.
Use your hands to form the dough into a 6-inch disc. Wrap the dough in a double layer of plastic film and chill the dough for at least 30 minutes before proceeding with the recipe.

Preheat your oven to 400°F (204°C).
Line a half sheetpan with a silicone baking mat or parchment paper.
Roll the chilled disc of dough into a 10-inch circle. The dough will be roughly 1/2-3/4-inch thick.
Use a bench scraper or a very sharp knife to cut the disc into 12 wedges.
Lay the triangles of scone dough on the prepared sheet pan, placing the scones 1/4-inch apart so that when they bake, they can climb up one another.
Bake the scones for 20-25 minutes, or until puffed up and golden brown.
Once the scones are done baking, remove them from the oven and allow them to cool on the pan for 5 minutes.

Using a hand mixer set to low speed, blend together the cream cheese, powdered sugar, cinnamon, and salt until smooth.
Increase the mixer's speed to high and whip for 2-3 minutes, or until the glaze is light and fluffy.
When properly mixed, the glaze will hold the ribbons left by the beaters.
Set the glaze to the side until you're ready to glaze the scones.

Once your pumpkin scones are done baking and have cooled on the pan for 5 minutes, transfer them to a cooling rack.
Once slightly cooled, you can glaze the scones with as much of the maple cinnamon glaze as you want. The sooner you glaze them, the runnier the glaze will be on top. If you wait until they're completely cool, the glaze will be more like a frosting.

If you want a sweeter scone, increase the amount of sugar to 1/2 cup (100 grams).
You can increase the pumpkin spice blend to 1 tablespoon + 1 teaspoon for a spicier scone.
For mini pumpkin scones, cut the dough into 2-inch triangles. Bake at 400°F (204°C) for 15 minutes.
Optional stir-ins:
- 1 cup chocolate chips (white, dark, semi-sweet, or milk)
- 1 cup dried cranberries
- 1/2-1 cup chopped nuts

Work with very cold ingredients (the butter, egg, and cream) and minimize the over-handling of the dough. This will allow you to bake up light and flaky scones.
You can chill the scone dough for up to 2 days after mixing it, or you can freeze the wrapped dough for 3 months.
Cut the scone dough straight down and up to avoid sealing the layers of fat and dough you made when you kneaded the dough initially. This ensures the pumpkin scones rise to their highest potential.

Preheat your air fryer or toaster oven to 375°F (190°C0.
Lightly spray the rack or tray with a neutral-tasting oil. Arrange the scones on the rack leaving 1/4-inch space between them. Lightly spray the surface with a butter spray safe for air fryers.
Air fry the scones for 3-4 minutes on each side, or until baked through.

To make the Maple Cinnamon Cream Cheese Glaze ahead, prepare it as instructed and store it in a food container for 1 week.
Avoid storing the scones in the fridge because the cold air will make them stale faster.
Store leftover scones at room temperature for 2 days.
If you don't glaze them all, store the glaze in the fridge and keep the unglazed scones at room temp.

These scones freeze for up to two months.
To freeze the unbaked scones:
1. Place the pan with the cut scone triangles into your freezer for 4-8 hours.
2. Once the scones are frozen solid, transfer them to a freezer storage bag for up to 3 months.
3. When ready to bake, remove your desired amount and bake at 350°F (177°C) for 25-30 minutes.
To freeze the Maple Cinnamon Cream Cheese Glaze:
1. Prepare the glaze as instructed for 2 months.
2. Transfer the glaze to a freezer bag and freeze for up to two months.
3. Thaw the glaze in the refrigerator and use as desired.
To freeze baked Pumpkin Scones:
1. Pack the baked and cooled scones into a freezer storage bag.
2. Freeze the scones for up to 2 months.
3. To thaw them, just leave them out at room temp. A quick reheat in the microwave or toaster oven will give them that freshly-baked flavor.