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Pumpkin Oatmeal Chocolate Chip Scones

Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Servings: 12 scones
Author: Cyndi


  • Scones:
  • 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
  • Frosting:
  • 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!