The Pioneer Woman Tasty Kitchen
Profile Photo

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
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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

You must be logged in to post a comment.

Profile photo of ac007

ac007 on 11.6.2011

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

3 Reviews

You must be logged in to post a review.

Profile photo 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.

Profile photo 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!

Profile photo 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!

Related Recipes

Mini Strawberry Banana Muffins
Profile Photo by Patricia @ ButterYum in Breads
Don't be fooled by the simplicity of this dump-and-mix recipe because...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Whole Wheat Chocolate Chip Zucchini Bread
Profile Photo by Stephanie | Girl Versus Dough in Breads
Rich, moist, dense and decadent zucchini bread made with whole wheat...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Mixed Berry Scones
Profile Photo by Ree | The Pioneer Woman in Breads
Sweet scones bursting with berries!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


No-Knead Grilled Naan
Profile Photo by Stephanie | Girl Versus Dough in Breads
Easy, tender, chewy, flavorful no-knead grilled naan bread.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Raspberry & Lemon Curd Muffins
Profile Photo by Laura {Kiwi Country Girl} in Breads
Tangy and sweet, pink and yellow raspberry and lemon curd muffins....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy