Pumpkin Oat Scones

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ginger, and cloves together in a bowl; cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla extract together in a bowl; fold into flour mixture until just blended.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Divide dough in half on a lightly floured surface. Shape each half into a ball; knead 10 to 12 times. Flatten balls to ½-inch thickness; place 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife; do not separate wedges.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until bottoms and edges are just golden brown, 12 to 16 minutes. Cool.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Whisk confectioners' sugar, remaining 1 tablespoon milk, 1 pinch cinnamon, and 1 pinch ginger together in a small bowl; transfer to a resealable plastic bag, snip off a corner, and drizzle icing over cooled scones in a zig-zag pattern.'}

📊 Nutrition Facts

Per serving (12 servings total)