Fried Pumpkin Scones with Cinnamon Cream Cheese Butter

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I make pumpkin scones once a year. Pumpkin Scone Day is one we look forward to. This is the day we long for. This is our day to celebrate and rejoice. I was serious. The excitement it generates is unbelievable. We just want to shout out to the world from the rooftops. Today is Pumpkin Scone Day! Unless you’ve tried it, you’ll think it’s ridiculous. And then, uh, then you also start looking forward to Pumpkin Scone Day, like Christmas or something. Pumpkin Scones One sheet is just fried pumpkin dough, but when you pop one into your mouth, everything is drowned in cinnamon cream cheese butter and it melts… well, that’s something to celebrate. So, Happy Pumpkin Scone Day! Anywhere, anytime!

raw material

1 1/2 teaspoons instant yeast
2 1/2 tbsp sugar
1/2 cup milk, warm (warm to the touch)
3 1/2 -4 cups flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 pinch cloves
1/2 tsp salt
4 tablespoons cold butter, diced
1 large egg, lightly beaten
1 cup pumpkin puree (8 oz)


1. Combine yeast, sugar, and warm milk in the bowl of a stand mixer. Let stand for a few minutes until bubbly.

2. Meanwhile, in a second mixing bowl, combine 2 cups flour, nutmeg, cinnamon, cloves, and salt. Add the cold butter, and use a pastry cutter to cut in until the mixture resembles cornmeal.

3. Place the dry ingredients in a large bowl with the yeast. Mix gently on low speed for 30-60 seconds.

4. Add the eggs and pumpkin. Beat on low until well blended.

5. Continue mixing (kneading) on ​​low speed, adding a small amount of remaining flour, until dough pulls away from sides of bowl.

6. Knead for another 3-4 minutes on medium speed, then transfer to a greased bowl. Cover and let rise until doubled in size (about 1 hour).

7. Flatten dough and transfer to a floured counter. Break off walnut-sized pieces. Roll the balls into flat pieces, fairly thin, but opaque.

8. Deep-fry in hot oil (375 degrees) until golden on both sides. Cool on a rack covered with paper towels. Serve with cream cheese butter.

Cinnamon Cream Cheese Butter

raw material

1 8 oz package.cream cheese, softened
1/2 C butter, softened
1 c powdered sugar
1 tsp vanilla
1/2 teaspoon cinnamon


1. Put all the ingredients into a small bowl and beat with a hand whisk until smooth.

2. Refrigerate any leftovers.