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Pumpkin Oat Scones
Pumpkin Oat Scones
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Delicious pumpkin oat scones with warming spices and cinnamon-ginger icing.
Ingredients:
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 6 tablespoons cold butter
  • 0.75 cup pumpkin puree
  • 2 tablespoons cold milk
  • 1 large egg
  • 0.5 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 1 tablespoon milk, or as needed
  • 1 pinch ground ginger
  • 1 dash ground cinnamon, or to taste
Instructions:
  • Preheat the oven to 425°F (220°C) for a perfectly heated cooking environment.
  • In a mixing bowl, combine flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves. Use a pastry blender or fork to cut cold butter into the mixture until it resembles coarse crumbs. In a small bowl, whisk together pumpkin purée, 2 tablespoons cold milk, egg, and vanilla. Gently fold this mixture into the flour mixture until just blended.
  • On a lightly floured surface, divide the dough into two sections. Shape each section into a ball and knead 10-12 times. Flatten the balls to 1/2-inch thickness on a nonstick baking sheet, leaving about 2 inches between them. Cut each round into sixths with a butter knife without separating the wedges.
  • Place in the oven until the bottoms and edges turn a beautiful golden brown, 12 to 16 minutes. Let it cool before moving on.
  • As the scones cool, combine confectioners' sugar, 1 tablespoon milk, leftover pinch of ginger, and dash of cinnamon in a small bowl. Adjust consistency with more milk. Transfer frosting into a resealable bag, cut off a corner, and zig-zag icing over the cooled scones. The icing will set as it cools.

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