These pumpkin scones are a new fall favorite in our house, based on an oat scone recipe and a pumpkin scone similar to that from a well-known coffee shop.
Ingredients
- all-purpose flour: 2 cups
- old-fashioned rolled oats: 1 cup
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 1 tsp
- ground ginger: 0.5 tsp
- ground cloves: 0.5 tsp
- butter: 6 Tbsp (cold)
- pumpkin puree: 0.75 cup
- milk: 2 Tbsp (cold)
- egg: 1 piece
- vanilla extract: 0.5 tsp
- confectioners' sugar: 1 cup
- milk: 1 Tbsp (or as needed)
- pinch ground ginger: 1 piece
- dash ground cinnamon: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Whisk flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut cold butter into mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla together in a small bowl; fold into flour mixture until just blended.
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Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a nonstick baking sheet. Leave about 2 inches between rounds. Cut rounds into sixths with a butter knife, but do not separate wedges.
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Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.
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While scones cool, mix confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin frosting as needed. Pour frosting into a resealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zig-zag fashion. The icing will harden as it cools.
