Pumpkin Scones with Cream Cheese Chips

It is pumpkin time. I was deciding between pumpkin biscotti and pumpkin scones. Guess which one what picked.

I usually shape the scones in the little rectangles. This time I opted for using the scone pan. They rose beautifully and the lamination of the layers was perfect.

Pumpkin Scones

Ingredients-

2 cups (250g) all-purpose flour (spooned & leveled)

2 and 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1 and 1/2 teaspoons pumpkin pie spice*

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

1/3 cup + 2 Tablespoons (105ml) heavy cream, divided

1 large egg

1/2 cup (115g) canned pumpkin puree, blotted

1/2 cup (100g) light brown sugar

1/2 cup Cream Cheese Chips

1 teaspoon pure vanilla extract

Method-

Preheat oven to 400°F).

Adjust the baking rack to the middle-low position.

Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.

Make the scones: 

Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl.

Grate the frozen butter (I use a box grater).

Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.

Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, cream cheese chips, and vanilla extract together in a small bowl.

Drizzle it over the flour mixture and then mix it all together until everything appears moistened.

With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. 

Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges.

Place in Scone pan.

Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)

Bake the larger scones for 20-25 minutes or until lightly browned.

 Remove from the oven.