Chocolate Drizzled Pumpkin Cream Cheese Scones

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It’s pumpkin season Chuck Brown! Pumpkin everything makes its appearance till December first. Lattes and pies and muffins. Try something different this year and whip up a batch of these chocolate drizzled pumpkin cream cheese scones. Perfect for breakfast with a nice cup of coffee, or really any ole’ time.

 

 

 

Ingredients:

 

  • 1 1/2 cup All purpose flour
  • 1/2 cup Cake flour
  • 2 Tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ginger
  • 6 Tablespoon butter
  • 4 oz. cream cheese
  • 1/2 cup pumpkin puree
  • 1/3 cup buttermilk
  • 1/4 C maple syrup
  • 1 t vanilla
  • 1 recipe Chocolate Drizzle (follows)

Chocolate Drizzle While the scones are cooling pour 8 oz chocolate chips into a glass bowl. Heat 1/2 c of heavy whipping cream to a boil. Pour cream over the chocolate and slowly stir until blended. Add one T of butter and stir till smooth. Drizzle over scones.


Preparation:

Preheat oven to 375° Cut the butter into small pieces and chill in freezer. Cut the cream cheese into small cubes and chill in freezer with the butter. You want the cheese to be slightly frozen. Mix together the pumpkin, buttermilk, syrup and vanilla until well blended and then also chill in freezer. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Retrieve the butter and blend it into the flour mixture with a pastry blender or your fingers. This mixture should look like coarse crumbs. Now do the same with the cream cheese, only less vigorously. You want to see the cream cheese chunks. Do not pulverize them. Add the pumpkin buttermilk mixture to the flour and mix just until the dough comes together. Do not over mix. Turn dough out onto a lightly floured surface, knead a few times to form a flat circle about 1.5″ thick and 7″- 8″ round. Now cut this circle into 8 pie slices and place on a cookie sheet with wedges about 1″ apart. Bake at 375° for approx 15 minutes or until golden brown. Remove from oven and let cool.

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