Pumpkin Oat Scones
Description
This pumpkin oat scones recipe features a warming blend of fall spices, including cloves and nutmeg, before being drizzled with a cinnamon-ginger icing.
Ingredients
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2 cups all-purpose flour
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1 cup old-fashioned rolled oats
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cloves
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6 tablespoons cold butter
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3/4 cup pumpkin puree
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2 tablespoons cold milk
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1 large egg
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1/2 teaspoon vanilla extract
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1 cup confectioners' sugar
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1 pinch ground cinnamon, or to taste
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1 pinch ground ginger, or to taste
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ginger, and cloves together in a bowl; cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla extract together in a bowl; fold into flour mixture until just blended.
3
Divide dough in half on a lightly floured surface. Shape each half into a ball; knead 10 to 12 times. Flatten balls to ½-inch thickness; place 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife; do not separate wedges.
4
Bake in the preheated oven until bottoms and edges are just golden brown, 12 to 16 minutes. Cool.
5
Whisk confectioners' sugar, remaining 1 tablespoon milk, 1 pinch cinnamon, and 1 pinch ginger together in a small bowl; transfer to a resealable plastic bag, snip off a corner, and drizzle icing over cooled scones in a zig-zag pattern.