For best results, ensure all ingredients are cold, especially the butter and milk. This will help create a tender, flaky scone. Do not overmix the dough, as this will result in tough scones. Mix only until just combined. Feel free to add other spices to the icing, such as a hint of cardamom or allspice, for a unique flavor. These scones are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. You can also freeze the baked and cooled scones for up to 1 month.
Pumpkin Oat Scones
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME50 mins
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SERVING12 People
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VIEWS244
Embrace the essence of autumn with these delightful pumpkin oat scones. A harmonious blend of comforting oat scones and the warm, spiced notes of pumpkin, these treats are perfect for a crisp morning or cozy afternoon.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol31 mg
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Fiber2 g
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Protein4 g
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Saturated Fat4 g
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Sodium305 mg
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Sugar11 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (5 minutes)
02 Step
Recipe View 2 mins In a large mixing bowl, whisk together flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves. (2 minutes)
03 Step
Recipe View 5 mins Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs, about the size of peas or smaller. (5 minutes)
04 Step
Recipe View 2 mins In a separate small bowl, whisk together pumpkin puree, 2 tablespoons cold milk, egg, and vanilla extract. (2 minutes)
05 Step
Recipe View 3 mins Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. (3 minutes)
06 Step
Recipe View 1 mins Turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. (1 minute)
07 Step
Recipe View 3 mins Gently gather each portion into a ball and knead about 10-12 times to bring the dough together. (3 minutes)
08 Step
Recipe View 2 mins Flatten each ball into a 1/2-inch thick round on a nonstick baking sheet, leaving about 2 inches between the rounds. (2 minutes)
09 Step
Recipe View 1 mins Using a butter knife or bench scraper, cut each round into six wedges, but do not separate them. (1 minute)
10 Step
Recipe View 16 mins Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. (16 minutes)
11 Step
Recipe View 10 mins Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. (10 minutes)
12 Step
Recipe View 5 mins While the scones are cooling, prepare the icing. In a small bowl, whisk together confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon. Add more milk, a teaspoon at a time, until you reach your desired consistency. (5 minutes)
13 Step
Recipe View 3 mins Pour the icing into a resealable plastic bag. Snip off a tiny corner of the bag and drizzle the icing over the cooled scones in a zig-zag pattern. (3 minutes)
14 Step
Recipe View 10 mins Allow the icing to harden before serving. (10 minutes)
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Please Rate
Robin Ratke
Feb 28, 2025So easy to make and absolutely delicious! I will be making these again.
Bonita Sawayn
Feb 4, 2025These were a hit! The perfect amount of pumpkin spice.
Tess Jaskolskigislason
Dec 4, 2023The icing really takes these scones to the next level. Don't skip it!