Moist and flaky pumpkin scones with a delicious cream cheese filling and sweet glaze!
Preheat oven to 400 degrees F. Line a cookie sheet with wax paper or parchment paper.
In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. Stir until well blended.
With a pastry cutter or a fork, cut butter into the dry ingredients. The mixture should be crumbly with little flecks of butter remaining.
In a small bowl, mix pumpkin, eggs and half and half until well-blended.
Fold the wet ingredients into the dry ingredients. Fold just until everything is incorporated. Divide dough into 2 equal portions.
Lightly sprinkle parchment lined cookie sheet with flour and lightly dust hands with flour. Take half the dough and gently pat into a rectangle on cookie sheet.
In a small bowl, mix cream cheese, vanilla and sugar. Spread onto the rectangle of dough.
Spread a 2nd sheet of wax paper on your counter and lightly dust with flour. Pat remaining dough into a rectangle that is the same size as your first. Use the wax paper to transfer it and place on top of the cream cheese layer.
Use a pizza cutter to score the top of the dough. Make one horizontal score across the middle. Then make 3 vertical scores to divide the dough into 4 columns. Finally, cut each individual rectangle into a triangle.
Bake for 14-17 minutes or until scones are light brown. Remove from oven and cut through the whole way using the score lines as your guide.
While scones are cooling, mix glaze ingredients in a small bowl. Drizzle over cooled scones and enjoy!
These do not need to be refrigerated but will last longer if they are. At room temperature, scones will stay fresh for 1-3 days. Refrigerated, they should last for closer to a week. I prefer them at room temperature because they stay flaky and more pastry-like.
You can leave out the cream cheese layer if you choose and just pat all the dough at once into a rectangle. Bake for the same amount of time.