Pumpkin Oat Scones
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 tablespoon baking powder
- 11 teaspoondash ground cinnamon plusor to taste, divided
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½1 teaspoonpinch, divided ground ginger plus
- ½ teaspoon ground cloves
- 6 tablespoons cold butter
- ¾ cup pumpkin purée
- 21 tablespoonstablespoon, cold milk, plusor as needed, divided
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup confectioners' sugar
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ground ginger, and cloves together in a mixing 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 together in a small bowl; fold into 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 and 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife, but do not separate wedges.
- Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Cool.
- Mix confectioners' sugar, 1 tablespoon milk, remaining ginger, and reserved cinnamon together in a small bowl. Pour frosting into a resealable plastic bag; snip off a corner and drizzle over cooled scones in a zig-zag fashion.
Source
Original recipe: View Original