69 Ratings
  • 5 Rating Star 31
  • 4 Rating Star 24
  • 1 Rating Star 5
  • 3 Rating Star 5
  • 2 Rating Star 4

A new fall favorite in our house, adapted from both an oat scone recipe and one for pumpkin scones similar to that from a well-known coffee shop. I'm not sure if quick-cooking oats would work; try them at your own risk! If you have Penzeys(R) Baking Spice, I like to add 1 teaspoon of that and also use a pinch in the icing.

prep:
15 mins
cook:
15 mins
total:
50 mins
stand:
20 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • Preheat an oven to 425 degrees F (220 degrees C).

  • Whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.

  • Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a non-stick baking sheet. Leave about 2 inches between the rounds. Cut rounds into sixths with a butter knife, but do not separate the wedges.

  • Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.

  • While the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin the frosting as needed. Pour the frosting into a sealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.

Nutrition Facts

208.25 calories; 3.96 g protein; 32.73 g carbohydrates; 1.94 g dietary-fiber; 10.74 g sugars; 7.07 g fat; 4.03 g saturated-fat; 31.07 mg cholesterol; 2589.77 IU vitamin-a-iu; 2.22 mg niacin-equivalents; 0.03 mg vitamin-b6; 0.75 mg vitamin-c; 44.83 mcg folate; 90.71 mg calcium; 1.73 mg iron; 19.96 mg magnesium; 97.14 mg potassium; 305.26 mg sodium; 0.22 mg thiamin; 63.6 calories-from-fat; 62 percent-of-calories-from-carbs; 30 percent-of-calories-from-fat; 7 percent-of-calories-from-protein; 17 percent-of-calories-from-sat-fat


Reviews (64)

Read All Reviews

Most helpful positive review

Stacey Michele
11/18/2010
I am really picky about scones; they have to have the right texture too moist and they are muffins too dry and they are bisquits. These are great and I have been looking for a good pumpkin scone recipe for awhile! I did add 1/4 cup brown sugar because I prefer sweet scones and I added up the spice quantities (makes 1 T) and used pumpkin pie spice (also used pumpkin pie spice in the glaze). Baked at 425 as instructed and they were perfect at 16 minutes of baking. I only made one round that I cut into 8 pieces and I put them on parchment paper for baking. Absolutely delicious!
(40)

Most helpful critical review

feeding3boys
12/28/2009
1 star Only after taking out of the oven realized these are not sweet. There is no sugar in recipe. They must be frosted. 425 degree oven is too high. My oven is correctly calibrated but after 15 minutes the top was getting too dark and the insides were still too moist. Drop the temperature and cook for a longer period of time. The baking sheet should be lightly greased. Not mentioned in recipe but they stuck and broke apart as i removed them. Frosting needs more than 1 TBL of milk more like 2 TBL. These are definately not like the famous coffehouse scones I had hoped for.
(10)
69 Ratings
  • 5 Rating Star 31
  • 4 Rating Star 24
  • 1 Rating Star 5
  • 3 Rating Star 5
  • 2 Rating Star 4
Stacey Michele
11/18/2010
I am really picky about scones; they have to have the right texture too moist and they are muffins too dry and they are bisquits. These are great and I have been looking for a good pumpkin scone recipe for awhile! I did add 1/4 cup brown sugar because I prefer sweet scones and I added up the spice quantities (makes 1 T) and used pumpkin pie spice (also used pumpkin pie spice in the glaze). Baked at 425 as instructed and they were perfect at 16 minutes of baking. I only made one round that I cut into 8 pieces and I put them on parchment paper for baking. Absolutely delicious!
(40)
MattsWife
12/28/2009
Hi! I'm the original poster. I live at sea level so I don't know if that affects baking time/temperatures differently. While I've never checked if my oven is calibrated most other recipes work fine at posted temps and times. My husband and I prefer less-sweet scones but if you want them sweeter add 1/4 c sugar (I think brown would be better with the pumpkin personally). It is a healthier scone so if you want something that tastes more like a junky pastry this is probably not it!
(28)
musical_rach
10/18/2011
I can't figure out how to edit reviews so sorry for a duplicate. For all those that say it is bland make sure your spices are fresh. The spices used here start losing their potency as soon as they are opened and need to be restocked every 3-6 months if you buy the pre ground stuff. I didn't think they were bland at all but I always bake with fresh spices. I also agree with the reviewers who say this is more of a healthy recipe and if you're looking for a junky sweet treat this is not for you! People who are health conscious will be more likely to like this recipe.
(10)
feeding3boys
12/28/2009
1 star Only after taking out of the oven realized these are not sweet. There is no sugar in recipe. They must be frosted. 425 degree oven is too high. My oven is correctly calibrated but after 15 minutes the top was getting too dark and the insides were still too moist. Drop the temperature and cook for a longer period of time. The baking sheet should be lightly greased. Not mentioned in recipe but they stuck and broke apart as i removed them. Frosting needs more than 1 TBL of milk more like 2 TBL. These are definately not like the famous coffehouse scones I had hoped for.
(10)
Julia Wood-Graham
12/02/2012
Loved this recipe! For those of you who are expecting sweetness in the scone... scones are typically NOT sweet. The icing on top will give some sweetness. These came out perfect and just as I remembered eating in Scotland. If I could... I'd give it more than 5 stars!!
(9)
Anonymous
10/29/2010
This recipe was very good. I substituted 1 cup of whole wheat flour for the all-purpose flour and added 1/4 cup of sugar to the recipe after reading reviews that it wasn't sweet enough. Tasted great!
(9)
Summertimeheather
10/28/2011
These are delicious! Better than any coffee shop scone these are moist and have just enough flavor not too pumpkin-y.
(8)
jenna
10/20/2012
Made these this morning. They were very good. They were dense and not muffin like. I gave 4 stars because I added 1/4 c. brown sugar after reading all the reviews about how they weren't sweet enough. I used 1 t. cinnamon and 1 t. pumpkin pie spice. Instead of milk I used Caramel coffee creamer. My dough was a little dry so I added 2 extra Tbs of creamer. I also added a small handful of mini chocolate chips. I used a cheese shredder and shredded my cold butter into the flour mixture. It was easier thank using a pastry blender. I would like to try subbing some applesauce for the butter next time to see how they turn out to cut down on the fat. I just used a pastry brush and brushed a light layer of glaze on top. I would make these again.
(5)
Samantha Li
05/18/2012
When I tasted a bit of the dough it tasted awfully bland! But with the sweet icing I think it's perfect! Instead of zigzag drizzling the icing over each scone I just dunked each one upside-down into the bowl of runny icing and let it drip down the sides. The spiciness is really great and I love that this contains oats... so it's healthy right?:)
(5)