Pumpkin Pecan Scones With Maple Cream Cheese Spread Recipe

Name: Pumpkin Pecan Scones With Maple Cream Cheese Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Flour; 1/2 cups Packed Light Brown Sugar, Sifted; 1 Tablespoon Baking Powder; 3/4 teaspoons Salt; 1 teaspoon Cinnamon; 1/4 teaspoons Nutmeg, Freshly Ground; 1/4 teaspoons Ground Ginger; 1 pinch Ground Cloves; 1 pinch Allspice; 1 stick Cold, Unsalted Butter, Cut Into 1/2 Inch Cubes; 1/2 cups Salted, Toasted Pecans, Chopped; 3/4 cups Canned Pumpkin Puree; 1/2 cups Heavy Cream, Plus More For Brushing; 2 Tablespoons Molasses; 1/2 teaspoons Vanilla Extract; FOR THE SPREAD:; 4 ounces, fluid Cream Cheese, Softened; 1 Tablespoon Butter, Melted; 1/4 cups Powdered Sugar; 2 Tablespoons Maple Syrup; 1 dash Vanilla Extract; 1 pinch Salt; 3 Tablespoons Heavy Cream, Or More

Servings: persons

3 cups Flour
1/2 cups Packed Light Brown Sugar, Sifted
1 Tablespoon Baking Powder
3/4 teaspoons Salt
1 teaspoon Cinnamon
1/4 teaspoons Nutmeg, Freshly Ground
1/4 teaspoons Ground Ginger
1 pinch Ground Cloves
1 pinch Allspice
1 stick Cold, Unsalted Butter, Cut Into 1/2 Inch Cubes
1/2 cups Salted, Toasted Pecans, Chopped
3/4 cups Canned Pumpkin Puree
1/2 cups Heavy Cream, Plus More For Brushing
2 Tablespoons Molasses
1/2 teaspoons Vanilla Extract
FOR THE SPREAD:
4 ounces, fluid Cream Cheese, Softened
1 Tablespoon Butter, Melted
1/4 cups Powdered Sugar
2 Tablespoons Maple Syrup
1 dash Vanilla Extract
1 pinch Salt
3 Tablespoons Heavy Cream, Or More

1
Preheat oven to 400u00b0F. Line a large baking sheet with parchment paper or a silpat. In a large bowl or food processor, combine flour, sugar, baking powder, salt and spices. Add butter and pulse in food processor or cut in with two knives until mixture resembles coarse crumbs. Stir in pecans.
2
Combine pumpkin, cream, molasses and vanilla in a small bowl. Add wet ingredients into dry ingredients and stir until dough comes together. Add an additional few teaspoons of cream, as needed, if dough appears dry and cracks easily. I prefer a smooth, but slightly tackier dough than traditional for a scone, which results in a more tender and moist finished product.
3
Turn out dough onto a lightly floured surface. Form into a ball and flatten into an 8-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to baking sheet and lightly brush tops with cream. Bake in the upper third of the oven for 18-20 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Let cool on wire rack.
4
For spread, beat together cream cheese and butter using a standing or hand mixer over medium speed. Beat in sugar, maple syrup, vanilla and salt. Mix in cream, 1 tablespoon at a time, until you reach desired consistency. Serve scones with cream cheese spread, and enjoy.

1121

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 cups Flour, 1/2 cups Packed Light Brown Sugar, Sifted, 1 Tablespoon Baking Powder, 3/4 teaspoons Salt, and more.

Yes, Pumpkin Pecan Scones With Maple Cream Cheese Spread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pecan Scones With Maple Cream Cheese Spread

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