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To make pumpkin cream cheese scones, gather these ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup unsalted butter, chilled and cubed - 1/2 cup cream cheese, softened - 1/2 cup pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 1/4 cup heavy cream (for brushing) - Optional: 1/2 cup chopped pecans or walnuts Using fresh ingredients makes a big difference. Choose pure pumpkin puree, not pie filling. It keeps the scones flavorful. Ensure your butter is cold for a flaky texture. Softened cream cheese mixes easily with the pumpkin. Use a kitchen scale for precise measurements if you have one. If you lack some ingredients, don't worry! You can substitute: - All-purpose flour with whole wheat flour for a heartier scone. - Granulated sugar with brown sugar for a deeper flavor. - Cream cheese with mascarpone or Greek yogurt for a lighter scone. - Heavy cream can be swapped with milk for brushing, but the finish won't be as golden. These swaps can help you work with what you have! Enjoy getting creative in the kitchen! To start, gather all your ingredients. You need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup unsalted butter, chilled and cubed - 1/2 cup cream cheese, softened - 1/2 cup pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 1/4 cup heavy cream (for brushing) - Optional: 1/2 cup chopped pecans or walnuts Make sure your butter is cold. Cold butter gives the scones a flaky texture. First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a big bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix it well. Next, add the chilled butter to the dry mix. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs. In another bowl, beat the cream cheese, pumpkin puree, egg, and vanilla until smooth. Now, fold this pumpkin mix into the dry ingredients. Use a gentle hand. It’s okay if there are lumps. If you like nuts, add them now. Transfer the dough to a floured surface. Knead it a couple of times to bring it together. Pat the dough into a circle, about 1 inch thick. Cut it into wedges or use a round cutter. Place your scones on the lined baking sheet. Brush the tops with heavy cream. This step gives them a nice golden color. Bake for 15-20 minutes. Check for light browning on the edges. To test if they are done, insert a toothpick. It should come out clean. Once baked, remove them from the oven. Let them cool slightly before moving them to a wire rack. Enjoy your warm, tasty pumpkin cream cheese scones! To get the best texture for your Pumpkin Cream Cheese Scones, keep a few things in mind. First, use cold butter. This helps create flaky layers. When mixing, stop as soon as the dough comes together. A few lumps are fine; they keep the scones light. Lastly, don’t overwork the dough. Just a gentle knead is enough. There are some common mistakes you should avoid. One mistake is using warm butter. This will lead to dense scones, not flaky ones. Another mistake is overmixing. This makes the scones tough. Also, make sure to measure your flour correctly. Too much flour can dry out your scones. Use a kitchen scale for best results. You can easily enhance the flavor and texture of your scones. Adding chopped nuts, like pecans or walnuts, gives a nice crunch. You can also mix in chocolate chips for a sweet twist. For extra spice, try adding a pinch of allspice or cloves. A simple glaze made from powdered sugar and milk can add a sweet touch. {{image_2}} You can enhance your pumpkin cream cheese scones by adding nuts or chocolate chips. Chopped pecans or walnuts work great. They add a nice crunch and nutty flavor. You can mix in half a cup of these nuts right after you fold in the pumpkin mixture. If you love chocolate, try adding chocolate chips instead. Use the same half-cup amount. This little change makes each bite exciting! Feel free to play with flavors to match the season. In fall, you might add a touch of maple syrup for sweetness. This gives your scones a warm, cozy taste. In winter, a pinch of cardamom or allspice can create a festive feel. You can also swap out the pumpkin for mashed sweet potatoes or butternut squash. Both will keep the scones soft and tasty while adding their unique flavors. A glaze can elevate your scones from good to great. After baking, mix powdered sugar with milk or cream for a simple glaze. Drizzle it over the warm scones for a sweet finish. You can add a pinch of cinnamon or nutmeg to the glaze for more flavor. If you want something richer, a cream cheese glaze is perfect. Just beat cream cheese with some powdered sugar and a bit of vanilla. Spread it on each scone for a creamy, dreamy bite! To keep your pumpkin cream cheese scones fresh, store them in an airtight container. They taste best when enjoyed within two days. If you have leftovers, place them at room temperature. Avoid putting them in the fridge, as this can make them dry. You can freeze these scones for up to three months. First, let them cool completely after baking. Then, wrap each scone tightly in plastic wrap. Place the wrapped scones in a freezer bag. Label the bag with the date. When you want to eat one, just remove it from the freezer. To reheat a scone, take it out of the fridge or freezer. If frozen, let it thaw for about 30 minutes. Preheat your oven to 350°F (175°C). Place the scone on a baking sheet and heat for about 10 minutes. This will bring back its warmth and soft texture. You can also microwave it for 15-20 seconds, but this may make it a bit chewy. Enjoy your scones warm for the best experience! Yes, you can make these scones ahead of time. You can prepare the dough and shape the scones. Wrap them tightly in plastic wrap and store them in the fridge. They will stay fresh for up to 24 hours. When you are ready to bake, just brush them with cream and pop them in the oven. You will enjoy fresh-baked scones without all the work in the morning! If you want to skip the cream cheese, you can use Greek yogurt or sour cream. These options give a nice tangy flavor and help keep the scones moist. You can also try mascarpone cheese, which has a smooth texture. Just use the same amount as the cream cheese in the recipe. Each choice brings a unique taste to your scones. To know if your scones are done, look for a light golden color on the edges. You can use a toothpick to check them. Insert the toothpick in the center of a scone. If it comes out clean or with a few crumbs, they are ready. The scones should feel firm but not hard. Let them cool slightly before serving for the best flavor. In this post, we explored the key ingredients and steps to make perfect scones. We covered tips for preparing your dough and baking successfully. You learned about must-know tricks for texture and flavor. Plus, we shared fun variations to try. Remember, practice helps you improve. Use these tips to enjoy making scones your way. Happy baking, and enjoy your delicious creations!

Pumpkin Cream Cheese Scones

Indulge in the delightful flavors of fall with these Pumpkin Cream Cheese Scones! Perfectly fluffy and bursting with warm spices, these scones are easy to make and ideal for breakfast or a cozy afternoon treat. Discover how simple ingredients come together to create a delicious pastry that everyone will love. Click through to explore this mouthwatering recipe and bring a taste of autumn to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup unsalted butter, chilled and cubed

1/2 cup cream cheese, softened

1/2 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

1/4 cup heavy cream (for brushing)

Optional: 1/2 cup chopped pecans or walnuts

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

      Add the chilled cubed butter into the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

        In a separate bowl, beat together the cream cheese, pumpkin puree, egg, and vanilla extract until smooth and well combined.

          Gradually fold the pumpkin mixture into the dry ingredients until just combined. If using, add the chopped nuts at this point. Be careful not to overmix; it's fine if there are a few lumps.

            Transfer the dough onto a floured surface and gently knead it a couple of times to bring it together. Pat the dough into a 1-inch thick circle and cut into wedges or use a round cutter to shape scones.

              Place the scones on the prepared baking sheet and brush the tops with heavy cream for a golden finish.

                Bake for 15-20 minutes, or until the edges are lightly browned and a toothpick inserted comes out clean.

                  Remove from the oven and let cool slightly before transferring to a wire rack.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones