pumpkin-oat scones

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 50 mins


• 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.