Whole Wheat Pumpkin Scones with Cinnamon Icing

Whole Wheat Pumpkin Scones with Cinnamon Icing

Spiced pumpkin scones with cinnamon icing drizzled on top!

Yield: 

8 scones

Ingredients: 

1 cup whole wheat pastry flour
1 cup all-purpose flour*
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
6 tablespoons butter, sliced and chilled
1/3 cup pumpkin puree
1/3 cup heavy whipping cream
6 tablespoons brown sugar
2 teaspoons vanilla extract

Cinnamon Icing Ingredients:

1 cup powdered sugar
1 teaspoon ground cinnamon
1-2 tablespoons milk

Instructions: 

1. In a large mixing bowl, whisk together the first 8 ingredients (dry). Cut in butter until coarse crumbs form.

2. In a smaller mixing bowl, whisk together the pumpkin, cream, sugar, and vanilla.

3. Add to dry mixture and stir just until mixture forms a thick dough. Use your (clean) hands to knead the dough once or twice, pressing it together. (For more tender scones, don't over-knead.)

4. On a lightly floured surface, form dough into a circle, about 3/4 inch thick. Use a knife or pizza cutter to cut circle into 8 wedges/triangles. Place wedges on an ungreased baking sheet, not touching.

5. Bake at 425 degrees for 15 minutes, until scones are lightly browned on the bottom.

6. Make icing by whisking together the icing ingredients, adding just enough milk to make a drizzling consistency. Icing can be drizzled over warm or hot scones, or brushed on.

Whole wheat pumpkin scones with cinnamon icing

Whole wheat pumpkin scones with cinnamon icing

Additional Notes: 

*May use whole wheat pastry flour rather than the all-purpose flour, though scones will be a little heavier. :)

Whole wheat pumpkin scones with cinnamon icing

This recipe is modified (only slightly) from Nicole at Pinch My Salt's Pumpkin Spice Scones recipe. Nicole created the recipe herself and it's wonderful!! Head over to her blog for more info about the recipe! :)

Photos, instructions, and notes on this recipe are my own. :)

Preparation Time: 

15 minutes

Cooking Time: 

15 minutes

Tammy's Review: 

These scones are so yummy and very easy!! I love 'em!! :)

Whole wheat pumpkin scones with cinnamon icing

Comments

My family thought these made a fabulous breakfast! I did make a few changes....I used sweet potato puree that I had on hand instead of pumpkin....and substituted some wheat germ and ground flax seed in place of some of the white flour. I also used whole milk instead of cream - I never have cream around the house. The texture and flavor of these scones turned out great....I will definitely be making these again. And they make the house smell so good!

Rating: 
5

I shared these scones with 2 friends who both asked me for the recipe. I also wanted to note that these scones were enjoyed by both young and old alike. Can't wait to make another batch!

Rating: 
5

These scones were delicious! I didn't have any pastry flour, so I just used regular whole wheat flour in addition to the all-purpose. Worked out fine. The icing was wonderful, too. Can't wait to make these again!

Rating: 
5

...about having trouble not eating the whole batch! I made these twice over the weekend and there are only a couple left this (Monday) morning. These were very easy, too. I did not have whole wheat pastry flour or heavy cream so I had to sub regular ww flour and milk. Mine didn't look like they rose as much as yours, for whatever reason. (I'm not an expert at this "lightly kneading" thing, though.) But no complaints, they were very tasty and I will definitely be making them yet again.

Rating: 
5

These scones are delicious! I had regular whole wheat flour and they turned out great. The cinnamon icing was delicious. I made these and served them to my family while my parents were visiting, and they loved them!

Rating: 
5

These are great and so easy to make! Just finishing my 1st one as I type this. Will be bringing some to my in-laws tomorrow as a treat! They'll love them! Thanks! I will definitely be making these again.

*Like a previous poster, I also used just plain whole wheat flour instead of WW pastry flour.

Rating: 
5

Delicious and simple to make. :) My oldest daughter said they were so good and hit the spot.

Rating: 
5

This is such a delicious recipe!!! We use buttermilk instead of the cream. Also, we found out that 8 tablespoons of butter is enough for a double batch (we ALWAYS make a double batch now!!)

Rating: 
5

These were delicious--we all loved them! They weren't too pumpkin-y, with just the right amount of spices. The cinnamon icing made them extra special and tasted great. My only complaint is that the bottoms were getting pretty dark by the time I took them out of the oven--after only 13 minutes. Perhaps this is due to my dark non-stick pan? I'm not sure, but I will definitely be making these again anyway!

Rating: 
5

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