Pumpkin Scones with Cream Cheese Glaze


Servings - 8 BIG scones   Serving Size - 1 scone w/ glaze   Points Plus per Serving - 9 Points+

Calories - 322.3,   Total Fat - 10.5g,   Carb. - 54.6g,   Protein - 5.6g,   Fiber - 1.7g


2 cups all purpose flour

1/4 cup brown sugar, packed

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp fresh ground nutmeg

pinch of cloves

6 TBS  COLD unsalted butter, cubed

1/2 cup pure pumpkin puree

2/3 cup low-fat buttermilk

1 large egg, slightly beaten

1 tsp pure vanilla extract

1/4 cup golden raisins

For Glaze:

1 oz. softened 1/3 reduced fat cream cheese

1/2 tsp pure vanilla extract

1 cup powdered sugar

2-3 TBS 1% milk


  1. Preheat oven to 425 degrees F.  Line large baking sheet with parchment OR a silpat liner.  
  2. In small bowl or large glass measure, combine the pumpkin, buttermilk, egg, and vanilla extract.  Set aside. 
  3. In food processor, add flour, brown sugar, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.  Pulse a few times to combine.  
  4. Add COLD butter and pulse until the butter is pea-sized
  5. Pour the flour-butter mixture into large bowl, make a well in the middle, and pour the pumpkin mixture into the center.  Mix with wooden spoon just until combined.  Add in the raisins.
  6. Dump the dough onto a lightly floured surface and knead gently a few times to combine.  Shape into a disc about 1 inch thick and cut like a pie, into 8 slices.  Place slices on prepared baking sheet about 2" apart.   Bake in 425 degree oven for 12 -15 minutes.  Remove to wire rack to cool.
  7. While scones are baking, combine the cream cheese, vanilla extract and powdered sugar in small bowl until smooth.  Add 2 - 3 TBS milk and mix until the glaze is thin and smooth.  Spoon onto warm scones and allow set up.  Enjoy warm or at room temp.  Cover loosely to store.