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A healthy breakfast treat perfect for the fall and winter! Delicious with a pumpkin glaze!

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
12 scones
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Scones:
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Whisk pastry flour, all-purpose flour, baking powder, 1/2 teaspoon cinnamon, allspice, salt, nutmeg, ginger, and baking soda together in a bowl. Cut cold butter into flour mixture using a pastry blender or 2 knives until mixture resembles small crumbs.

  • Mix 1/2 cup pumpkin puree, sour cream, white sugar, and egg together in a separate bowl; stir into flour mixture just until dough forms. Gently roll dough into a circle on a floured work surface and cut into wedges or use fall-inspired cookie cutters. Arrange scones on a baking sheet.

  • Bake in the preheated oven until lightly browned, about 15 minutes.

  • Mix confectioners' sugar, 1 tablespoon pumpkin puree, and 1/4 teaspoon cinnamon together in a bowl until glaze is smooth; spread over warm scones.

Nutrition Facts

162 calories; protein 2.9g; carbohydrates 24.5g; fat 6.1g; cholesterol 30.2mg; sodium 230.7mg. Full Nutrition
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