Pumpkin Spice Cheesecake Filled Scones

Pumpkin Spice Cheesecake Filled Scones

cheesecake filled scones

Fall is officially upon us and that means one thing in my kitchen

BRING-ON the comfort food

Pumpkin is one of those comforting flavors and don’t even get me started on how comforting cheesecake is, really I’m thinking you already know!

Combining two favorite Fall flavors in these scones….well, it was genius.

Yea, I have to say I was a little nervous about the filling spilling out all over the place, but it didn’t and a friend said they were genius and well….

who am I to argue.


making scones in a food processor @createdbydiane

Put cold butter on top of flour mixture and pulse in food processor until it looks like coarse crumbles, about 25-20 pulses.

blending scone dough

Gently stir in yogurt and egg mixture into flour mixture.

rolled out scone dough

Roll out dough on well-floured surface.

Cheesecake filling for scones @createdbydiane

Spread filling onto half of the scone dough. Keep filling from going to edges.

stuffed scones

Place the other half of the dough on top and press the edges together.

Then slice the scones into triangles.

Place a long knife or metal spatula under the scones and transfer them to a parchment-lined baking sheet and bake for 15 minutes at 400 degrees.



baked scones with cheesecake filling

Allow scones to cool slightly before cutting them apart.

glazing scones @createdbydiane

Place scones on cooling rack and drizzle, brush or pour glaze over the scones.

Replacing the heavy cream and cream cheese with yogurt lightened these scones up, and that means you can eat twice as many. (wink-wink)

*You can make these pumpkin spice flavor or leave out the pumpkin spice for a delicious vanilla scone filled with a great flavored cheesecake filling.

Print Recipe
5 from 1 vote

Pumpkin Spice Cheesecake Filled Scones



  • 2 cups flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup COLD unsalted butter cut into small pieces
  • 1/2 cup Vanilla Greek Yogurt
  • 1 teaspoon vanilla extract
  • 3 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground clove
  • 2 eggs

cheesecake filling

  • 1/2 cup Vanilla Greek Yogurt
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 4 drops Lorann's cheesecake flavor


  • 1 cup powdered sugar
  • 1 tablespoon corn syrup
  • 2 tablespoons water


  • Preheat oven to 400 degrees.
  • In a food processor, pulse together the flour, sugar, baking powder salt and butter. until mixture is crumbly.
  • In a small bowl lightly mix yogurt, vanilla, pumpkin pie spice, clove, and eggs.
  • Pour flour mixture into medium bowl, then stir in yogurt mixture just until it comes together.
  • Fold dough out onto floured work surface and knead 5-8 times.
  • Roll dough to 3/4 inch into an oval/rectangle shape.
  • Cut in half lengthwise,
  • prepare filling

Cheesecake filling

  • Mix yogurt, egg, sugar, flour and flavors until well blended.
  • Spread filling on to one of the halves of dough, keeping it away from the edges.
  • Fold the other piece of dough on top so it covers the filling, press down on the outer edge of the dough until the two dough pieces stick together.
  • Cut the dough into 10-12 triangle pieces.
  • Gently lift the pieces onto a parchment lined baking sheet.
  • Bake for 15 minutes.
  • Remove scones from the oven, and place onto a cooling rack.


  • Mix powdered sugar, corn syrup and water until smooth and thin.
  • Brush glaze onto scones with a silicone brush or pour over tops of scones.


Make sure butter is ice cold, cut butter into small pieces and place into freezer for a few minutes while you get the other ingredients ready.
Do not over mix scone dough, it will become tough and produce a heavy scone.


cheesecake filled scones @createdbydianePumpkin Spice Scone with Cheesecake filling @createdbydiane



  1. Love how you used Greek yogurt to lighten these scrumptious scones up Diane. I’ve been playing around a lot with Greek yogurt and love its versatility and how it can stand in for heavy cream, sour cream, cream cheese and mayonnaise.

  2. A great idea, these filled scones – like the use of the Greek yogurt. Feels like Autumn baking! Have a lovely rest of the week, Diane! ๐Ÿ˜‰

    1. yes these would convert just about anyone I think ๐Ÿ™‚ I so wish you lived close by. I love scones and have plenty pop out of my oven and would be bringing you plenty until you changed your mind! Nothing like a fresh baked scone. I think I’ve made about 30 varieties and still have many more on my to do list.

    2. Well, I guess the next best thing would be for me to try one of the recipes you have posted ๐Ÿ˜€ I’ve never tried making them, I’ve only bought them. They were always dry, yuk. But yours look anything but that!

  3. In case you haven’t figured it out from my blog, I love cheesecake and I want to cheesecake all the things! Genius idea with these pumpkin scones.

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