Preheat Oven: 400 degrees
Bake 12 - 13 minutes

Scone Filling:
Mix all ingredients in small bowl until blended.

• 6 oz. whipped cream cheese (room temperature)
• 1 tablespoon ricotta cheese (optional)
• 2 tablespoons granulated sugar
• 1 small egg yolk

Scone: Mix dry ingredients in large bowl.

• 1 Tealightful Scottish Oat Scone Mix
• 3/4 - 1 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

Mix wet ingredients in small bowl.

• 2 tablespoons melted butter
• 3 oz. Greek vanilla yogurt
• 1 cup canned pumpkin

Step One: Make filling. Mix cream cheese, sugar, egg yolk and ricotta (optional) in small bowl until blended.

Step Two: Prepare Scone Mix.

• In a large bowl, mix Tealightful scone mix, brown sugar, cinnamon and pumpkin pie spice.
• In small mixing bowl mix pumpkin, yogurt and butter. Mix until combined. Add wet ingredients to dry mix. Slowly fold the wet
  ingredients into the dry. Use hands to form into ball. Split into two portions.

Step Three: Fill Scones.

• On wax paper pat one ball into about 1/4 (approximately)inch circle.
  Note: The thinner you make the dough round, the easier it will be to keep the filling inside.
• Spread 1/2 of the cheese filling down the middle and left side of the dough circle. Do not spread to edge, keep filling about 1 to 1 1/2
  inches from the sides.
• Fold right side over left side and press edges to seal. Repeat steps with second dough ball.

With a sharp knife or pastry cutter, cut into wedges. Place wedges on light colored cookie sheet. Bake at 400 degrees for 10-12 minutes.

Optional Glaze:

• 2 oz. whipped cream cheese
• 2 - 3 tablespoons confectionery sugar
• 2 - 4 teaspoons of milk

With a wire wisk, mix whipped cream cheese and sugar until smooth. Add milk (one teaspoon at a time) and mix until mixture becomes a thin
glaze. Drizzle with spoon onto cooled scones.

• 1-1/2 cups packed brown sugar
• 10 Tablespoons butter, cubed
• 1/2 cup whole milk
• 1/2 tsp. salt
• 2-3 cups confectioners sugar

In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved.

Increase heat to medium. Do not stir: Cook for 3-6 minutes or until bubbles form in the center and syrup turns light brown.

Remove from heat. Cool 25 minutes. Gradually beat in sugar with hand mixer until desired consistency.

Yield: 24 medium cupcakes