Pumpkin-Oat Scones

These iced scones with oats and pumpkin puree are seasoned with cinnamon, nutmeg, ginger, and cloves.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 208 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup confectioners' sugar
• 1 tablespoon baking powder
• 1 large egg
• 1 pinch ground ginger
• 2 tablespoons cold milk
• 1 tablespoon milk, or as needed
• 1 cup old-fashioned rolled oats
• 6 tablespoons cold butter
• 1 dash ground cinnamon, or to taste
• 0.5 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground ginger
• 0.75 cup pumpkin puree

Recipe Instructions

Step 1

Preheat an oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.

Step 5

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.