Pumpkin Cinnamon Roll Scones

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 4 cups whole wheat flour
• 1/2 cup brown sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 cup butter, cold
• 1 cup pumpkin puree
• 2/3 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup powdered sugar
• 1/4 cup brown sugar
• 1 -2 tablespoon water

Recipe

• 1 position oven racks in center of oven; heat to 375.
• 2 in a small mixing bowl, combine ingredients for filling; set aside.
• 3 in large bowl, combine dry ingredients; whisk together. using a fork or pastry blender, work butter into dry mixture until mixture is crumbly, resembling coarse sand.
• 4 in a medium bowl, combine remaining wet ingredients. add to dry mixture; stir to combine. *do not over-mix.*.
• 5 turn dough out onto a lightly-floured surface. knead dough 10-12 times.
• 6 with a rolling pin, roll dough into an 18x12 rectangle. spread with cinnamon filling.
• 7 starting with long side, gently roll dough into a log, keeping the seam side down.
• 8 cut dough into 1" slices. arrange cut-side up, 3" apart on 3 cookie sheets lined with parchment paper.
• 9 bake 20-30 minutes, rotating if needed, until golden brown.
• 10 cool 15 minutes.
• 11 combine ingredients for icing. drizzle over slightly warm scones.
• 12 serve warm or completely cooled.