Mini Pumpkin Scones with cinnamon cream cheese glaze

Mini Pumpkin Scones with cinnamon cream cheese glaze
Mini Pumpkin Scones with cinnamon cream cheese glaze

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups flour

  • 1

    tbsp. baking powder

  • 2

    tsp baking soda

  • 1/2

    tsp salt

  • 1

    tsp cinnamon

  • 1/4

    tsp nutmeg

  • 3

    tbsp. brown sugar, packed

  • 1/4

    c unsalted butter, cold and cut into 1/2in cubes

  • 1/4

    c margarine

  • 1 1/2

    c canned pumpkin puree

  • Glaze Topping:

  • 1/2

    pkg cream cheese at room temp

  • 1/2

    c icing sugar

  • 1

    tsp cinnamon

  • 2

    tbsp. hot water

Directions

Preheat oven to 400 F Line a baking sheet with parchment paper and set aside. Stir flour with baking powder and baking soda, salt, cinnamon, nutmeg and brown sugar in large bowl. Lightly mix in the butter and margarine using a pastry cutter or fork. stop mixing when it resembles a coarse meal do not overwork. Add pumpkin puree and stir until fully combined. Line your counter with a piece of parchment. Turn out dough onto parchment and press out until it is an even 1 inch deep. Cut into 4 in by 4 in squares then cut again diagonally to form rectangles. Bake for 10 to 12 min or until golden. Remove to a rack to cool slightly. Beat cream cheese with an electric mixer in a large bowl until fluffy. Mix icing sugar and cinnamon together in a small bowl. Add the cinnamon sugar mixture to cream cheese and beat until fluffy. Add water and continue to beat until smooth and creamy. Cover with plastic wrap and set aside until ready to use. Drizzle glaze over warm scones and serve immediately or refrigerate in an airtight container for up to 1 week.

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