1 ½ cup All purpose flour
½ cup Cake flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
6 Tbsp. butter
4 oz. cream cheese
1 Tbsp. lemon juice & enough evaporated milk to make 1/3 cup
½ cup pumpkin puree
¼ Cup maple syrup
1 tsp. vanilla
Chocolate Drizzle
4 oz chocolate chips
¼ cup of heavy whipping cream
1 Tbsp. of butter
½ cup Cake flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
6 Tbsp. butter
4 oz. cream cheese
1 Tbsp. lemon juice & enough evaporated milk to make 1/3 cup
½ cup pumpkin puree
¼ Cup maple syrup
1 tsp. vanilla
Chocolate Drizzle
4 oz chocolate chips
¼ cup of heavy whipping cream
1 Tbsp. of butter
Fall is my favorite time of year! I love the leaves changing, the site of pumpkins in the field getting ripe & smell of things baking in the oven. So here is a recipe that rolls everything into one.
1) Cut the butter into small pieces and chill in freezer.
2) Cut the cream cheese into small cubes and chill in freezer with the butter. You want the cheese to be slightly frozen.
2) Cut the cream cheese into small cubes and chill in freezer with the butter. You want the cheese to be slightly frozen.
3) Mix together the pumpkin, milk, syrup and vanilla until well blended and then also chill in freezer.
3) Mix together the pumpkin, milk, syrup and vanilla until well blended and then also chill in freezer.
5) Preheat oven to 375°
6) Retrieve the butter and blend it into the flour mixture with a pastry blender or 2 knives done in a scissor action. This mixture should look like coarse crumbs.
7) Now do the same with the cream cheese, only less vigorously. You want to see the cream cheese chunks left in the flour. Do not pulverize them. (I did put the flour mixture back in the freezer for a few minutes so the butter could get hard again.)
6) Retrieve the butter and blend it into the flour mixture with a pastry blender or 2 knives done in a scissor action. This mixture should look like coarse crumbs.
7) Now do the same with the cream cheese, only less vigorously. You want to see the cream cheese chunks left in the flour. Do not pulverize them. (I did put the flour mixture back in the freezer for a few minutes so the butter could get hard again.)
3) Mix together the pumpkin, milk, syrup and vanilla until well blended and then also chill in freezer.
8) Add the pumpkin milk mixture to the flour and mix just until the dough comes together. Do not over mix.
9) Turn dough out onto a lightly floured surface, knead a few times. Dough will be very sticky.
10) Place dough on a cookie sheet and form into a flat circle about 1.5″ thick and 7″- 8″ round.
11) Now cut this circle into 8 pie slices . I like soft edges and so I leave the dough together. If you like crunchy edges place wedges on a cookie sheet with wedges about 1″ apart.
12) Bake at 375° for approx 15 minutes or until golden brown.
13) Remove from oven and let cool.
12) Bake at 375° for approx 15 minutes or until golden brown.
13) Remove from oven and let cool.
Chocolate Drizzle
While the scones are cooling pour 4 oz chocolate chips into a glass cup. Heat 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.
While the scones are cooling pour 4 oz chocolate chips into a glass cup. Heat 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.
