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Categories:
filling butter brown sugar cinnamon dough whole wheat flour brown sugar baking powder salt baking soda cinnamon ground ginger ground cloves butter pumpkin puree milk eggs vanilla Icing powdered sugar brown sugar water
Viewed: 152 - Published at: 4 years agoIngredients
- Filling
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- Dough
- 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
- Icing
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 -2 tablespoon water
Method
- Position oven racks in center of oven; heat to 375.
- In a small mixing bowl, combine ingredients for filling; set aside.
- 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.
- In a medium bowl, combine remaining wet ingredients. Add to dry mixture; stir to combine. *Do not over-mix.*.
- Turn dough out onto a lightly-floured surface. Knead dough 10-12 times.
- With a rolling pin, roll dough into an 18x12 rectangle. Spread with cinnamon filling.
- Starting with long side, gently roll dough into a log, keeping the seam side down.
- Cut dough into 1" slices. Arrange cut-side up, 3" apart on 3 cookie sheets lined with parchment paper.
- Bake 20-30 minutes, rotating if needed, until golden brown.
- Cool 15 minutes.
- Combine ingredients for icing. Drizzle over slightly warm scones.
- Serve warm or completely cooled.
