Pumpkin Oat Scones: A Delicious Fall Baking Recipe

Ingredients

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

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C) for baking the scones.
2. In a large bowl, whisk together the flour, oats, baking powder, 1 teaspoon of cinnamon, nutmeg, salt, ½ teaspoon of ginger, and cloves. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. In a separate bowl, whisk together the pumpkin purée, 2 tablespoons of cold milk, egg, and vanilla extract. Gently fold the wet ingredients into the dry ingredients until just combined.
3. On a lightly floured surface, divide the dough in half. Shape each half into a ball and knead 10 to 12 times. Flatten the balls to ½-inch thickness and place them 2 inches apart on a nonstick baking sheet. Use a butter knife to cut each round into sixths, but do not separate the wedges.
4. Bake the scones in the preheated oven until the bottoms and edges are lightly golden brown, approximately 12 to 16 minutes. Allow the scones to cool completely.
5. In a small bowl, whisk together the confectioners' sugar, the remaining 1 tablespoon of milk, a pinch of cinnamon, and a pinch of ginger. Transfer the icing to a resealable plastic bag, snip off a corner, and drizzle the icing over the cooled scones in a zig-zag pattern.

Nutrition

• Calories: 208 kcal
• Fat Content: 7 g
• Fiber Content: 2 g
• Sugar Content: 11 g
• Sodium Content: 305 mg
• Protein Content: 4 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g