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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, chilled and cubed - 1/2 cup pumpkin puree - 1/4 cup cream cheese, softened - 1/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup chopped walnuts or pecans (optional) - Egg wash: 1 egg beaten with 1 tablespoon milk When making pumpkin cream cheese scones, each ingredient plays a key role. The flour helps create the base. Sugar adds sweetness, while baking powder gives the scones a lift. Spices like cinnamon and nutmeg bring warmth and flavor. The butter, when cold, helps create a flakier texture. Pumpkin puree adds moisture and a subtle sweetness. Cream cheese contributes to a rich flavor, making every bite creamy. For the wet ingredients, heavy cream adds richness and helps bind the dough. The egg improves texture and adds color. The vanilla extract enhances all the flavors. If you choose to add walnuts or pecans, they give a nice crunch. Finally, the egg wash ensures a golden, shiny finish. Sprinkling raw sugar on top adds a sweet crunch. This combination of flavors and textures makes these scones a true delight. - Preheat oven to 400°F (200°C). - Line baking sheet with parchment paper. Start by preheating your oven. This step is key for getting those perfect scones. Lining the baking sheet helps keep the scones from sticking. - Whisk together flour, sugar, baking powder, and spices. In a large bowl, mix the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Whisking helps to blend all the dry ingredients evenly. This step sets the base for your scones. - Add butter to dry mix and work until coarse crumbs form. Cut the chilled butter into small cubes. Add these cubes to the dry mix. Use your fingers or a pastry cutter to work the butter into the flour. Stop when the mix looks like coarse crumbs, with some small butter pieces still showing. This gives your scones a flaky texture. - Combine pumpkin puree, cream cheese, heavy cream, egg, and vanilla extract. In a separate bowl, mix the pumpkin puree, cream cheese, heavy cream, egg, and vanilla extract. Stir until smooth. This creamy mix adds moisture and flavor to your scones. - Fold wet ingredients into dry, avoiding overmixing. Slowly pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to fold them together gently. Be careful not to overmix; this keeps your scones tender and light. If you like, add chopped nuts for extra crunch. - Knead and shape the dough into the desired form and cut. Turn the dough out onto a floured surface. Knead it gently just a few times until it forms a ball. Then, press it into a rectangle about 1 inch thick. Cut it into triangles or squares based on your preference. - Transfer to baking sheet, brush with egg wash, sprinkle with sugar. - Bake for 15-20 minutes until golden. Place your cut scones on the prepared baking sheet. Brush the tops with the egg wash, and sprinkle raw sugar on top. Bake in your preheated oven for about 15-20 minutes. Look for a golden brown color and a clean toothpick when testing for doneness. Enjoy the warm, sweet aroma as they bake! To get perfect scones, use cold butter. Cold butter helps make the scones flaky. When the butter is cold, it creates little pockets of air as it melts. This gives the scones their light texture. Be careful not to overmix the dough. Overmixing leads to tough scones. Mix just until the ingredients combine. A few lumps are fine. This keeps your scones tender and soft. Brushing your scones with an egg wash makes them shine. The wash adds a nice golden color. It also helps the sugar stick. For extra crunch, use raw sugar on top. This gives a sweet crunch with every bite. Serve your pumpkin cream cheese scones warm. They taste best fresh from the oven. You can enjoy them with butter or cream cheese. Pair them with a hot drink like tea or coffee. They also go well with apple cider. The warm flavors blend nicely, making for a cozy treat. {{image_4}} You can add more fun to your scones with spices. Try adding a pinch of allspice or a splash of maple extract. These will brighten the flavor. You can also toss in chocolate chips or dried cranberries for a sweet twist. They pair well with pumpkin and cream cheese. If you need a gluten-free option, use a gluten-free flour blend. It works well in most scone recipes. For dairy-free scones, swap cream cheese with a vegan cream cheese. Coconut cream can replace heavy cream, adding a nice flavor. Cutting scones into different shapes makes them fun. Use cookie cutters for stars, hearts, or even fun shapes like pumpkins. For a quick snack, try mini scones. They bake faster and are easy to share. Store your leftover scones in an airtight container. This keeps them fresh. If you leave them out, they may dry out. For best results, keep them at room temperature for up to two days. If you want to keep them longer, refrigeration can help but may change their texture. You can freeze both uncooked and baked scones. For uncooked scones, shape them and place them on a baking sheet. Freeze them for about an hour, then transfer to a zip-top bag. For baked scones, let them cool completely before wrapping them tightly. They can last in the freezer for up to three months. When you're ready to eat, thaw overnight in the fridge or at room temperature. To reheat scones, use an oven for the best results. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet for about 10-15 minutes. This keeps them warm and flaky. You can also microwave them for 10-15 seconds, but the oven is better for keeping their texture. Enjoy your scones fresh and warm! You can tell if your scones are done by checking a few signs. First, look for a golden-brown color on top. Use a toothpick to poke the center. If it comes out clean, your scones are ready. The sides should feel firm, not soft or doughy. Lastly, you will smell a warm, inviting scent that fills your kitchen. Yes, you can prepare these scones ahead of time. Make the dough and shape it into triangles or squares. Wrap the cut scones in plastic wrap. You can store them in the fridge for up to 24 hours. When you are ready, bake them straight from the fridge. Just add a few extra minutes to the bake time. Pumpkin cream cheese scones pair well with many treats. Serve them with a smear of butter or cream cheese. They also go great with honey or maple syrup. A warm drink like coffee, tea, or cider complements them perfectly. You can even add a sprinkle of cinnamon or nutmeg on top for extra flavor. Absolutely! You can use pumpkin spice instead of the individual spices. Just replace the spices with about 2 teaspoons of pumpkin spice for a warm flavor. This makes it easy and quick. Pumpkin spice blends already contain cinnamon, nutmeg, and ginger. You get great taste with less measuring. If your scones turn out dry, there are ways to fix them. First, add a little butter or cream on top before serving. This adds moisture and flavor. You can also warm them in the oven for a few minutes with a damp paper towel over them. This helps soften them. Lastly, make sure to measure your ingredients correctly next time. Too much flour can lead to dryness. This blog post covered all you need for perfect pumpkin cream cheese scones. We discussed ingredients, mixing methods, and baking steps. I shared tips to enhance your scone-making skills. Remember, cold butter creates flakiness, and avoid overmixing for a tender result. Try different flavors or shapes for fun! With proper storage, enjoy them fresh later. Now, get baking and savor the delicious outcome!

Pumpkin Cream Cheese Scones Bakery Style

Indulge in the warm flavors of autumn with these delicious pumpkin cream cheese scones! Perfectly spiced and delightfully flaky, these scones are easy to make and will fill your kitchen with a heavenly aroma. Whether for breakfast or an afternoon treat, they are sure to impress. Explore the full recipe and bring a taste of fall to your home by clicking through now! Enjoy the perfect blend of pumpkin and cream cheese today.
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1/2 cup pumpkin puree

1/4 cup cream cheese, softened at room temperature

1/4 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

Egg wash: 1 egg beaten with 1 tablespoon of milk for brushing

Raw sugar for sprinkling on top

Instructions
 

Oven Preparation: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

    Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures an even distribution of the leavening agent and spices throughout the dough.

      Incorporate Butter: Add the chilled, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This will provide flakiness to the scones.

        Prepare Wet Ingredients: In a separate bowl, combine the pumpkin puree, softened cream cheese, heavy cream, egg, and vanilla extract. Stir until the mixture is smooth and all ingredients are well incorporated.

          Combine Mixtures: Gradually pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, fold everything together gently until just combined, being careful not to overmix. If desired, fold in the chopped walnuts or pecans for an added crunch.

            Form the Dough: Turn the dough out onto a floured surface. Gently knead it just a few times until it forms a cohesive ball. Press it into a rectangle about 1 inch thick, then cut into triangles or squares, depending on your preference.

              Prepare for Baking: Transfer the cut scones onto the prepared baking sheet. Brush the tops of each scone with the egg wash and sprinkle raw sugar generously over them to create a beautiful finish.

                Bake: Bake in the preheated oven for 15-20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean, signaling they are thoroughly baked.

                  Cooling: Allow the scones to cool on a wire rack for a few minutes before enjoying warm with a pat of butter or a smear of cream cheese.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 8 scones

                      - Presentation Tips: For an inviting display, serve the scones on a rustic wooden board and adorn with a few cinnamon sticks and fresh pumpkin seeds, enhancing the autumnal theme while inviting guests to enjoy this delightful treat.