Pumpkin Scones & Cream Cheese Drizzle
- thefarmerishwife
- Oct 18
- 1 min read
You might want to double this recipe because you are definitely going to want to go back for more! These pumpkin scones just taste like fall! Hope you enjoy them!
-ShaeLynn
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Preheat oven to 400 degrees.
2
Combine dry ingredients
3
Cut butter into mixture until it's crumbly.
4
Mix pumpkin, heavy cream and egg in a separate bowl.
5
Fold the pumpkin/heavy cream/egg mixture into the dry ingredients and put dough on a lightly floured counter to form into a flat circle.
6
Use a knife to cut circle into 6 equal triangles.
7
Place triangles onto a lightly greased pan (or use parchment paper over the pan instead ).
8
Bake for 18 minutes or until lightly browned.
9
While the scones are baking, cream together the butter, cream cheese, powdered sugar, vanilla, and cream (or milk). Use cream for a fluffier drizzle or milk for a thinner drizzle.
10
Let scones cool down and drizzle on the cream cheese drizzle. Enjoy!!
Instructions
2 cups all purpose flour
1/2 cup granulated sugar
1 Tbs baking powder
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground nutmeg
6 Tbs cold butter
1/2 cup canned pumpkin
1/4 cup heavy cream
1 large egg
Scone Ingredients
2 Tbs butter
2 oz (4 Tbs) cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla
2 Tbs cream or milk
Cream Cheese Drizzle Ingredients
Pumpkin Scones & Cream Cheese Drizzle
ShaeLynn Mulleneaux
A fall treat that you will be sure to make again!
Servings :
6 Servings
Calories:
Prep Time
20 min
Cooking Time
18 min
Rest Time
15 min
Total Time
53 min
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