mini pumpkin scones with cinnamon cream cheese glaze

By AnnieMro

Ingredients

• 2.5 cups all-purpose flour
• 1 tbsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3 tbsp packed brown sugar
• 1/4 cup unsalted butter, cold and cut into 1/2 inch cubes
• 1/4 cup non-hydrogenated margarine
• 1 1/2 cups canned pumpkin puree
• Glaze
• 1/2 pkg cream cheese, room temp
• 1/2 cup icing sugar
• 1 tsp cinnamon
• 2 tbsp hot water

Details

Preparation time 20mins
Cooking time 40mins
Adapted from WalmartLiveBetter.ca

Preparation

Step 1

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Stir flour with baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar in a large bowl. Lightly mix in the butter and margarine using a pastry cutter or fork. Stop mixing when it resembles a coarse meal.

Add pumpkin and stir until fully combined. Line counter with a piece of parchment. Turn out dough and press out until it is an even 1 inch deep.

Cut into 4 inch by 4 inch squares, then cut diagonally to form rectangles. Bake 10-12 mins, or until golden. Remove to a rack to cool.

Beat cream cheese with an electric mixer in a large bowl until fluffy. Mix icing sugar and cinnamon together in a small bowl. Add to cream cheese and beat until fluffy. Add water and continue to beat until smooth and creamy. Drizzle over warm scones and serve immediately, or refrigerate in an airtight container for up to a week.