PUMPKIN SCONES

Pumpkin Scones image

Provided by Samantha Seneviratne

Categories dessert

Time 2h

Yield 8 scones

Number Of Ingredients 16

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1/2 cup canned pumpkin puree
1/4 cup heavy cream, plus more for brushing the tops
1 teaspoon pure vanilla extract
1 large egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 ounces chopped pecans (3/4 cup)
8 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
1 tablespoon whole milk

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
In a small bowl, whisk together the pumpkin puree, heavy cream, vanilla and egg. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg and salt. Using a pastry blender, cut the butter into the flour mixture. Add the pecans and toss to combine. Use a fork to stir in the pumpkin mixture just until you have craggy dough. Do not overmix.
Tip the dough out onto the prepared baking sheet and pat it into a 6-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. (Once they're frozen, you could transfer them to an airtight container and keep them frozen for up to a month.)
Spread the scones out on the baking sheet and brush with a bit of cream. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Transfer to a rack to cool completely, about 1 hour.
Mix together the cream cheese, confectioners' sugar and milk with an electric mixer in a large bowl until smooth. Spread some of the cream cheese mixture on top of each scone and serve immediately.