A new fall favorite in our house, adapted from both an oat scone recipe and one for pumpkin scones similar to that from a well-known coffee shop. I’m not sure if 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.
Original recipe makes 12 scones
Ingredients
2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
6 tablespoons cold butter
3/4 cup pumpkin puree
2 tablespoons cold milk
1 large egg
1/2 teaspoon vanilla extract
1 cup confectioners’ sugar
1 tablespoon milk, or as needed
1 pinch ground ginger
1 dash ground cinnamon, or to taste
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PREP
15 mins
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COOK
15 mins
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READY IN
50 mins
Directions
- Preheat an oven to 425 degrees F (220 degrees C).
- Whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
- 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 non-stick baking sheet. Leave about 2 inches between the rounds. Cut rounds into sixths with a butter knife, but do not separate the wedges.
- Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.
- While the scones cool, mix the confectioners’ sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin the frosting as needed. Pour the frosting into a sealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.
Nutrition
Calories: 208 kcal
Carbohydrates: 32.7 g
Cholesterol: 33 mg
Fat: 7.1 g
Fiber: 1.9 g
Protein: 4 g
Sodium: 305 mg