Pumpkin Pecan Scones With Maple Cream Cheese Spread

• 3 cups Flour
• 1/2 cups Packed Light Brown Sugar, Sifted
• 1 Tablespoon Baking Powder
• 3/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg, Freshly Ground
• 1/4 teaspoons Ground Ginger
• 1 pinch Ground Cloves
• 1 pinch Allspice
• 1 stick Cold, Unsalted Butter, Cut Into 1/2 Inch Cubes
• 1/2 cups Salted, Toasted Pecans, Chopped
• 3/4 cups Canned Pumpkin Puree
• 1/2 cups Heavy Cream, Plus More For Brushing
• 2 Tablespoons Molasses
• 1/2 teaspoons Vanilla Extract
• FOR THE SPREAD:
• 4 ounces, fluid Cream Cheese, Softened
• 1 Tablespoon Butter, Melted
• 1/4 cups Powdered Sugar
• 2 Tablespoons Maple Syrup
• 1 dash Vanilla Extract
• 1 pinch Salt
• 3 Tablespoons Heavy Cream, Or More

1. Preheat oven to 400u0b0F. Line a large baking sheet with parchment paper or a silpat. In a large bowl or food processor, combine flour, sugar, baking powder, salt and spices. Add butter and pulse in food processor or cut in with two knives until mixture resembles coarse crumbs. Stir in pecans.
2. Combine pumpkin, cream, molasses and vanilla in a small bowl. Add wet ingredients into dry ingredients and stir until dough comes together. Add an additional few teaspoons of cream, as needed, if dough appears dry and cracks easily. I prefer a smooth, but slightly tackier dough than traditional for a scone, which results in a more tender and moist finished product.
3. Turn out dough onto a lightly floured surface. Form into a ball and flatten into an 8-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to baking sheet and lightly brush tops with cream. Bake in the upper third of the oven for 18-20 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Let cool on wire rack.
4. For spread, beat together cream cheese and butter using a standing or hand mixer over medium speed. Beat in sugar, maple syrup, vanilla and salt. Mix in cream, 1 tablespoon at a time, until you reach desired consistency. Serve scones with cream cheese spread, and enjoy.

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Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-pecan-scones-with-maple-cream-cheese-spread/ (may not work)