Ingredients
Equipment
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk flour, oats, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves and salt.
- Using a pastry cutter or grater, cut or grate the cold butter into the dry ingredients until it appears crumbly. Note: Place the butter in the freezer for 15 minutes before grating for flakier scones.
- In a medium bowl, whisk pumpkin puree, egg, milk and vanilla extract. Then add pumpkin mixture to the dry ingredients and mix until well combined. Work the dough gently with your hands until it comes together and forms a ball.
- Transfer dough on to a lightly dusted flour surface. Shape the dough into an 8 inch circle to about 3/4 to 1 inch thickness. Using a chef’s knife or bench scraper, cut into 8 equal wedges and place 2 inches apart on prepared baking sheet.
- Bake for 20 minutes, or until golden in colour. Allow to cool in pan for about 10 minutes, then place on cooling rack.
- Maple Glaze: In a medium bowl, mix together powdered sugar, milk and maple syrup until it becomes smooth and there are no lumps. Once the scones have cooled down, drizzle the glaze of the scones.
- Once the glaze has set, serve and enjoy!
Nutrition
Notes
Store scones in an air-tight container at room temperature for a couple of days. They freeze up to 2-3 months in a well sealed container or zip-lock bag.