The Pioneer Woman Tasty Kitchen
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Pumpkin Cinnamon Roll Scones

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

A delicious fall scone that’s full of pumpkin and cinnamon!

Ingredients

  • 3 cups Whole Wheat Pastry Flour
  • 2 Tablespoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 14 Tablespoons Butter, Divided
  • 2  Egg Whites
  • 4 Tablespoons Maple Syrup, Divided
  • ¾ cups Pumpkin Puree
  • ¼ cups Buttermilk
  • 1 Tablespoon Cinnamon
  • 2  Egg Yolks
  • ½ cups Powdered Sugar
  • 2 Tablespoons Milk

Preparation

Preheat oven to 425ºF and cover a sheet tray in parchment paper (or a reusable Silpat mat).

In a large bowl, sift together all the dry ingredients. Cut in 12 tablespoons of butter (using pastry blender, two knives, or my favorite—your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, 2 tablespoons of maple syrup, pumpkin, and buttermilk. Stir into dry ingredients until dough pulls together.

Scoop out onto a floured surface and carefully pat dough into a rough 20×8 rectangle. Melt the remaining 2 tablespoons butter and combine with 1 tablespoon maple syrup, and cinnamon. Brush about half onto the rectangle. Starting with the end closest to you, roll the dough (like you would a cinnamon roll).

Once you have a round log, carefully shape into a rectangle log that stands about 1 1/2″ high and that has a width of about 3″. Cut log in half and divide each half into six triangles.

Whisk together any remaining filling mixture with egg yolks. This gives you a nice golden color on the scones. Place on the baking tray, brush with the butter/egg mixture.

Bake for 12-15 minutes or until the scone has a harder outer shell and has browned. Remove from the oven and let cool slightly before icing.

To make icing, combine powdered sugar and remaining 1 tablespoon of maple syrup. Add milk if it’s too thick or powdered sugar if it’s too thin. You want to reach a thick yet pourable consistency. Drizzle glaze over the scones.

One Comment

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Avatar of ac007

ac007 on 11.6.2011

Yum!! These scones sound so good! Thanks for sharing the recipe.

3 Reviews

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Avatar of speedboatgirl

speedboatgirl on 12.29.2011

My husband and I live in China, so a few of the ingredients I was unable to obtain–such as the powdered sugar, but I used condensed milk instead for the frosting. I really like the simplicity and ease to make.

Avatar of BaileysMom

BaileysMom on 11.9.2011

These were really great. I used all the cinnamon mix in the scone itself, though! I’m used to making scones in a round circle, then cutting them into 8 sections. This was a new concept and worked great. Will definitely be making these again!

Avatar of caramichele

caramichele on 11.8.2011

These were very moist and delicious–not too sweet, lightly pumpkiny, spicy-fragrant. I was careful not to overmix the dough, and they stayed fairly light as well. (No clunky coffee-chain scones here!) My whole family enjoyed them! Originally, I gave these a four-mitt rating because I thought that the “cinnamon-roll” aspect didn’t shine through as much as it should. But after eating them again on the second day, I revised my opinion. The cinnamon filling was much clearer that second time ’round. Plus, these were pretty to look at and fun to make! Thank you for sharing, Erin!

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