Pumpkin-Oat Scones

Pumpkin-Oat Scones

50
MattsWife 0

"A new fall favorite in our house, adapted from both an oat scone recipe and one for pumpkin scones similar to that from a well-known coffee shop. I'm not sure if quick-cooking oats would work; try them at your own risk! If you have Penzeys® Baking Spice, I like to add 1 teaspoon of that and also use a pinch in the icing. "
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 208 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C).
  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.
  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.
  4. Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.
  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.

Reviews

50
  1. 53 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I am really picky about scones; they have to have the right texture, too moist and they are muffins, too dry and they are bisquits. These are great and I have been looking for a good pumpkin sco...

Most helpful critical review

1 star Only after taking out of the oven, realized these are not sweet. There is no sugar in recipe. They must be frosted. 425 degree oven is too high. My oven is correctly calibrated, but...

I am really picky about scones; they have to have the right texture, too moist and they are muffins, too dry and they are bisquits. These are great and I have been looking for a good pumpkin sco...

Hi! I'm the original poster. I live at sea level, so I don't know if that affects baking time/temperatures differently. While I've never checked if my oven is calibrated, most other recipes w...

I can't figure out how to edit reviews, so sorry for a duplicate. For all those that say it is bland, make sure your spices are fresh. The spices used here start losing their potency as soon a...

1 star Only after taking out of the oven, realized these are not sweet. There is no sugar in recipe. They must be frosted. 425 degree oven is too high. My oven is correctly calibrated, but...

This recipe was very good. I substituted 1 cup of whole wheat flour for the all-purpose flour and added 1/4 cup of sugar to the recipe after reading reviews that it wasn't sweet enough. Tasted...

Loved this recipe! For those of you who are expecting sweetness in the scone... scones are typically NOT sweet. The icing on top will give some sweetness. These came out perfect and just as I...

When I tasted a bit of the dough, it tasted awfully bland! But with the sweet icing, I think it's perfect! Instead of zigzag drizzling the icing over each scone, I just dunked each one upside-do...

These are delicious! Better than any coffee shop scone, these are moist and have just enough flavor, not too pumpkin-y.

I have been looking for a 'healthy' scone recipe for a while. This is it!! Super yummy. I used all whole wheat flour (sifted to keep it from getting too dense) and it was perfection.