By now, there’s no doubt you’ve been inundated with glimpses of Starbucks Pumpkin Spice Lattes. There’s nothing I’d rather have in my mug on a chilly autumn day that just that, but who can afford Starbucks cravings every day? I baked up my own solution: pumpkin scones with maple cream cheese glaze.
These anytime pumpkin scones are a fast and tasty way to welcome autumn into your home & make the entire house smell divine. Did I mention how incredibly easy they are? I mean, the scones themselves require no more than 15 minutes prep and with a two ingredient glaze….well, besides this and this, it doesn’t get much easier.
- 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
- ¾ c. cream cheese, at room temperature
- 2-4 tablespoons. maple syrup, depending on your tastes
- 2 tablespoons.+ powdered sugar
- Preheat oven 425F.
- 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.
- 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.
- Bake 12 minutes or until lightly brown on the top.
- For the glaze, combine cream cheese and maple syrup. Stir in powdered sugar until it reaches your desired consistency. Spoon over warm scones.
~Pumpkin scones are a bit more moist than a traditional scone, and perhaps the British would mock the idea of maple cream cheese glaze, but I find this recipe to be nothing short of delicious.~
Just wondering… have you found THEE recipe for a copycat pumpkin spice latte? Leave a link. I’d love to try it!