Pumpkin Cream Cheese Scones

Pumpkin is one of those recipes in which you are a fan or not. I am a huge fan of pumpkin. I'm not picky either I like pumpkin bread or pumpkin pasta. My husband doesn't encourage me to make pumpkin recipes. Maybe he thinks I would go overboard? Unbeknown to him, I have a recipe that recently asked me to make a pumpkin recipe. To please my sister and my love for pumpkin, I decided I would make something for breakfast. Just because it is almost Thanksgiving, the kids expect me to feed them a couple meals before the big feast. Muffins were my first choice but I realized I hadn't made scones lately.

I decided to take one of my favorite pumpkin muffin recipes and adapt it. Sometimes it works and sometimes it doesn't. The dough was sticky but when it came out it tasted really good. So, I tried again the next day and added more flour but I still thought the dough seemed too sticky. However, it still tasted really good. My daughter brought some to school and shared with her classmates. They told my daughter they loved it. I even had a friend sample it and he really liked it. My husband brought three pieces to work for his lunch.

The cream cheese filling spread over the dough

Pumpkin Cream Cheese Scones
4 oz. cream cheese, softened
1/2 cup powdered sugar
2 3/4 cups all purpose flour
1 1/2 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
6 Tbsp butter, cut into small cubes
1 egg
1 cup pumpkin
1/4 cup heavy cream

Direction:

1. In a small bowl, combine the cream cheese and powdered sugar. 
2. Place in the refrigerator to chill for several hours.
3. Preheat the oven to 375 degrees F.
4. Line a baking sheet with parchment paper or a silicone baking liner. 
5. In a food processor, add the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Pulse 10 times.
6. Add the butter and pulse about 10 to 15 times.
7. Add the egg, pumpkin, and heavy cream. Pulse about 10 times or just combined.
8. Scoop half the batter and add to the middle of the baking sheet.
9. Spread the cream cheese mixture over the dough. (See photo above.)
10. Cover the cream cheese mixture with the remaining dough.
11. Bake the dough for about 20 minutes.
12. Remove from oven and cut into wedges and return to the oven. Bake for another 5 minutes or until the center of the wedge is cooked. (If a toothpick is inserted, the center will be gooey due to the cream cheese mixture.)

Recipe inspired by Annie's Eats.

A year ago................................I made Pancakes. 

Did you already know................
-Pumpkins are native to Central America.
-The colonist cooked pumpkins over hot coals with the inside filled with honey, milk, and spices.
-Pumpkins are grown all over the world beside Antarctica.

Happy Thanksgiving from Sweet Morris! 

I am thankful you took the time to stop by.