Pumpkin Cinnamon Roll Scones |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Cinnamon rolls collide with pumpkin scones...it's a delicious combination! Ingredients:
1/2 cup butter, softened |
1/2 cup brown sugar |
2 teaspoons cinnamon |
4 cups whole wheat flour |
1/2 cup brown sugar |
2 tablespoons baking powder |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/2 cup butter, cold |
1 cup pumpkin puree |
2/3 cup milk |
2 eggs |
1 teaspoon vanilla |
1/2 cup powdered sugar |
1/4 cup brown sugar |
1 -2 tablespoon water |
Directions:
1. Position oven racks in center of oven; heat to 375.
2. In a small mixing bowl, combine ingredients for filling; set aside.
3. In large bowl, combine dry ingredients; whisk together. Using a fork or pastry blender, work butter into dry mixture until mixture is crumbly, resembling coarse sand.
4. In a medium bowl, combine remaining wet ingredients. Add to dry mixture; stir to combine. *Do not over-mix.*.
5. Turn dough out onto a lightly-floured surface. Knead dough 10-12 times.
6. With a rolling pin, roll dough into an 18x12 rectangle. Spread with cinnamon filling.
7. Starting with long side, gently roll dough into a log, keeping the seam side down.
8. Cut dough into 1 slices. Arrange cut-side up, 3 apart on 3 cookie sheets lined with parchment paper.
9. Bake 20-30 minutes, rotating if needed, until golden brown.
10. Cool 15 minutes.
11. Combine ingredients for icing. Drizzle over slightly warm scones.
12. Serve warm or completely cooled.
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