• Cooking Time: 15
  • Servings: 8
  • Preparation Time: 45


Back in the Midwest for the first time in 9 years, I am celebrating fall to the fullest. And that means lots and lots of pumpkin!


  • The goods:
  • 1 1/2 C All purpose flour
  • 1/2 C Cake flour
  • 2 T sugar
  • 1 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t allspice
  • 1/4 t ginger
  • 6 T butter
  • 4 oz. cream cheese
  • 1/2 C pumpkin puree
  • 1/3 C buttermilk
  • 1/4 C maple syrup
  • 1 t vanilla


  • The deal:
  • Preheat oven to 375°
  • Cut the butter into small pieces and chill out 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 out in freezer. Of course as I am quickly learning, you could also just put it out onto your 32° window ledge if you happen to live in Chicago by the LAKE...
  • Now, 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.
  • Okay, add the buttermilk mixture to the flour and mix just until the dough comes together. Do not over mix. Remember. Want to see chunks of cheese... Cheese good.
  • Dump this mixture out onto a lightly floured surface, knead a few times to form a flat circle about 1.5" thick and 7"- 8" round. (I tried saying "form a disc" but I kept typing in dick dick dick and I am TRYING, to almost no avail, to keep this site family friendly... god dammit...)
  • Now cut this circle into 8 pie slices and place on a cookie sheet and put that cookie sheet on top of another sheet so that the bottoms of the scones do not burn and slide it all into your oven...
  • Bake at 375° for approx 15 minutes.
  • Remove from oven and let cool. (As opposed to leaving in the oven to cool which, yea, doesn't work...)
  • The Chocolate Crack Glaze
  • While the scones are cooling pour 4 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.
  • Lick spoon.
  • Lick bowl.
  • Fall into sugar coma.
  • Bribe your friends and family into doing anything you want with the mere promise of one of these amazing scones.

Author Credit: Bodacious Girl Blog

Website Credit: http://www.bodaciousgirl.com/blog/2009/10/its-the-great-pumpkin-scone-ch.html

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