A delicious fall treat that will go great with your morning coffee or tea. These scones are a great addition to your Thanksgiving table or for breakfast. Either way these scones are yummy!
Oh. My. Gosh. I can not believe that in one week it will be Thanksgiving. I haven’t even thought about what I’ll be cooking. I’m just trying to get through these busy weeks. My parents were visiting last weekend and my mother informs me that I have six weeks until Christmas.
I can’t even think about that yet. I need to get past Thanksgiving then I’ll concentrate on Christmas. Since we’re smack dab in the middle of fall, I think all desserts need to be pumpkin flavored. Maybe not all, but 94.555% should be. I think we should eat pumpkin all day every day, just so we can get sick of it and not miss it until next fall.
I love pumpkin everything, so these scones were a great addition to my pumpkin collection. You can see more of my pumpkin recipes here. I also have a pumpkin Pinterest board in case you need more ideas and recipes. I say let’s eat pumpkin all day, every day! Haha.
If you’ve never had pumpkin scones before, you’re really missing out. Every time I go to Starbucks I would always get their pumpkin scones. I really love them, but they’re a little to sweet for me and when I think of a scone, I want something that’s flakey around the edges and soft in the center. They can’t be to soft or they just don’t taste like a typical scone to me.
That’s why in my opinion these scones are the perfect pumpkin scone. Simple, easy and taste just like fall! I also added some mini chocolate chips because I love chocolate and pumpkin together. So if you’re having a family gathering this weekend or need something for Thanksgiving, then you need to make these yummy scones. You’re going to love them!!
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 6 tablespoons cold butter
- 3/4 cup pumpkin puree
- 2 tablespoons cold milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- mini chocolate chips (optional)
- [b]Frosting: [/b]
- 1 cup confectioners’ sugar
- 1 tablespoon milk, or as needed
- 1 dash ground cinnamon, or to taste
- Preheat oven to 400 degrees F.
- Whisk the flour, oats, brown sugar, baking powder, salt, cinnamon, nutmeg, 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.
- In a small bowl, whisk in the pumpkin puree, 2 tablespoons cold milk, egg, and vanilla. Fold liquid mixture into the flour mixture until just blended. Lightly fold in the chocolate chips too.
- 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. Separate them a little so they can cook evenly.
- Bake 12 to 16 minutes, or until the bottoms and edges are just golden brown. Set aside to cool.
- While the scones are cooling, mix the confectioners’ sugar, 1 tablespoon milk and dash of cinnamon together in a small bowl. Add more milk to thin the frosting if needed. Drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.
- Serve and enjoy!
Here are just some of my pumpkin recipes:
Here are some more pumpkin recipes from around the web:
Slow Cooker Pumpkin Butter by Pumpkin ‘N Spice
Pumpkin Parmesan Bread Rolls by Bakerita
Pumpkin Turtle Cookies by Tastes of Lizzy T’s
Pumpkin Cheesecake by Baked by an Introvert