Pumpkin Scones with Maple Cream Cheese Glaze
 
 
Serves: 15 scones
Ingredients
  • Scones
  • 3⅓ c. flour
  • ⅓ c. brown sugar
  • ½ teaspoon each ginger, cinnamon, nutmeg & allspice
  • pinch salt
  • 2 teaspoons baking soda
  • ¼ c. butter, cold
  • 2 tablespoons shortening
  • ⅓ c. plain yogurt
  • ⅔ c. milk
  • 1c. pumpkin puree
  • 1 teaspoon vanilla
  • 1 egg, beaten, for washing
  • Glaze
  • ¾ c. cream cheese, at room temperature
  • 2-4 tablespoons. maple syrup, depending on your tastes
  • 2 tablespoons.+ powdered sugar
Instructions
  1. Preheat oven 425F.
  2. In a large bowl combine flour, baking soda, sugar, spices, and salt. Cut in butter and shortening until the mixture resembles gravel. Stir in remaining ingredients only until combined.
  3. Turn out dough onto a lightly floured surface and pat down to 1¾”thickness. Using a biscuit cutter or drinking glass, cut and place close together on lined sheet. Brush with egg wash.
  4. Bake 12 minutes or until lightly brown on the top.
  5. For the glaze, combine cream cheese and maple syrup. Stir in powdered sugar until it reaches your desired consistency. Spoon over warm scones.
Recipe by Jellibean Journals at https://jellibeanjournals.com/pumpkin-scones-with-maple-cream-cheese/