These Triple Pumpkin Scones with Cream Cheese Icing will be the hit of your brunch! They are moist, packed with tons of pumpkin flavor, and drizzled with the most finger-licking good icing.
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and spices. Work in cold butter (I use my fingers) just until mixture is unevenly crumbly; some chunks of butter that remain unincorporated are good. Stir in pumpkin chips and Pepitas.
In a separate bowl, whisk together the pumpkin and eggs until smooth. Add pumpkin egg mixture to the dry ingredients. Stir until all is moistened and holds together. If dough is sticky, just scrape it into a ball and wrap with cling wrap. Place in fridge for at least 1 hr or until dough is cold enough to be workable.
Line two plates with squares of parchment paper (parchment should extend past the plate) and sprinkle some flour on parchment. Divide dough in half and place each half on a separate plate. Pat each half into a 6 inch circle, about 3/4 inches thick each. Carefully slice each circle into 6 wedges. Separate wedges so there is at least 1/2 inch space between them. Brush each wedge with milk and sprinkle with coarse sugar.
Place uncovered scones into freezer for 30 minutes (necessary step for this recipe.) While scones are chilling, preheat oven to 425F.
Transfer parchment paper with scone wedges onto baking sheet. Bake scones 17-19 minutes on lower middle rack, watching to make sure they don’t over bake. Once they are golden on top and a toothpick comes out mostly clean (a few tender crumbs are great.)
While scones are baking, make Cream Cheese Icing. Mix together all icing ingredients and whisk to incorporate well.
Remove scones from oven and cool. Drizzle with glaze and serve. Wrap any leftovers in airtight container and keep at room temp. Do not put in fridge. Glazed scones keep well for a day or two.