Recipe Details
Ingredients
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2cupsall-purpose flour
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1cupold-fashioned rolled oats
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1tablespoonbaking powder
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½teaspoonsalt
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1teaspoonground cinnamon
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1teaspoonground nutmeg
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½teaspoonground ginger
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½teaspoonground cloves
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6tablespoonscold butter
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¾cuppumpkin purée
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2tablespoonscold milk
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1large egg
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½teaspoonvanilla extract
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1cupconfectioners’ sugar
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1tablespoonmilk, or as needed
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1pinchground ginger
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1dashground cinnamon, or to taste
Cooking Directions
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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.
Tips
It’s unclear whether quick-cooking oats would work; try them at your own risk!
If you have Penzeys Baking Spice, I like to add 1 teaspoon of that and also use a pinch in the icing.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories208 | |
% Daily Value * | |
Total Fat 7g |
9% |
Saturated Fat 4g |
20% |
Cholesterol 31mg |
10% |
Sodium 305mg |
13% |
Total Carbohydrate 33g |
12% |
Dietary Fiber 2g |
7% |
Total Sugars 11g |
|
Protein 4g |
8% |
Vitamin C 1mg |
1% |
Calcium 91mg |
7% |
Iron 2mg |
9% |
Potassium 97mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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