- Cooking Time: 15
- Servings: 8
- Preparation Time: 45
- 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.
NotesBack 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!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Cooking with THE HOLMES SISTERS Volume 1 "As seen on 3ABN"
Cupcake Wars Winning Blueberry Pancake Cupcake Recipe
Sharing Christmas with FriendsSee More
Cordelia's Pound CakeSee More