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PUMPKIN SCONES WITH STICKY HONEY GLAZE




Source of Recipe


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Recipe Introduction


Cream cheese, pumpkin, and a blend of classic spices are the key to these fall inspired scones. Serve warm with a butter, honey and brown sugar glaze and chopped pecans.


List of Ingredients




Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/3 cup light brown sugar
1/2 cup (1 stick) cold butter, cut into small pieces
2 large eggs
8 ounces cream cheese, softened to room temperature
1 cup canned pure pumpkin
The zest of one orange
1/2 cup chopped, toasted pecans
1 egg, beaten

Glaze:
1/2 cup light brown sugar
1/4 cup honey
4 tablespoons butter
1/3 cup finely chopped pecans

Recipe



Heat oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray. In a large mixing bowl, stir together flour, baking powder, salt, cinnamon, nutmeg, ginger, and 1/3 cup light brown sugar. Cut in butter, using fingertips or pastry cutter, until mixture resembles coarse crumbs. In a medium bowl, whisk together 2 eggs, the softened cream cheese, the pumpkin and the orange zest until incorporated. Mixture will be lumpy. Add cream cheese mixture to the flour mixture and stir just until combined. Add pecans and stir just enough to evenly distribute pecans. Drop dough into 12 equal mounds on a baking sheet that has been lightly sprayed with cooking spray, about 1 inch apart. Brush tops with the beaten egg. Bake for 25-30 minutes or until golden brown. About 5 minutes before scones come out of the oven, make the glaze. Place 1/2 cup light brown sugar, the honey and 4 tablespoons butter in a small heavy saucepan over medium heat. Bring to a boil stirring often. Boil for 1 minute, then remove from heat. When scones come out of oven, place them on a wire rack over a baking sheet. Drizzle with the glaze. Sprinkle the tops with 1/3 cup finely chopped pecans.

Number of Servings: 12