Pumpkin Snickerdoodle Scones

Name: Pumpkin Snickerdoodle Scones
Ingredients: For the Scones; 1 C white whole wheat flour; 1 C all-purpose flour; a C sugar; 1 tsp baking powder; A1/2 tsp baking soda; A1/4 tsp cream of tartar; A1/2 tsp salt; 2 tsp cinnamon; A1/2 tsp nutmeg; A1/2 C unsalted butter, cold and cut into pieces; A1/2 C pumpkin puree; 1 egg; 1 tbsp milk; For the Cinnamon Sugar Topping; 1 tbsp water; 2 tbsp sugar; A1/4 tsp cinnamon; For the Glaze; A1/2 C confectioner's sugar; A1/2 tsp cinnamon; A1/4 tsp nutmeg; 3-4 tsp milk

23 ingredients

8 steps

Ingredients

For the Scones
1 C white whole wheat flour
1 C all-purpose flour
a C sugar
1 tsp baking powder
A1/2 tsp baking soda
A1/4 tsp cream of tartar
A1/2 tsp salt
2 tsp cinnamon
A1/2 tsp nutmeg
A1/2 C unsalted butter, cold and cut into pieces
A1/2 C pumpkin puree
1 egg
1 tbsp milk
For the Cinnamon Sugar Topping
1 tbsp water
2 tbsp sugar
A1/4 tsp cinnamon
For the Glaze
A1/2 C confectioner's sugar
A1/2 tsp cinnamon
A1/4 tsp nutmeg
3-4 tsp milk

Directions

1

Preheat oven to 350. Line a baking sheet with a baking mat or parchment paper.
2

In a large bowl, whisk together flours, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
3

Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs.
4

Stir together pumpkin, egg, and milk. Add to dry mixture and stir until just combined.
5

Turn dough out onto floured surface. Knead dough five to six times or until dough comes together.
6

Shape into an 8 inch circle. Brush top of dough with water. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut dough into 8 pieces and place on prepared baking sheet.
7

Bake for 15-18 minutes or until golden brown. Transfer to wire rack to cool.
8

Stir together ingredients for glaze (start with 3 tsp milk and add another tsp if you want a thinner glaze) and drizzle over cooled scones. Serve. Scones best eaten same day.

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