PUMPKIN SNICKERDOODLE SCONES

PUMPKIN SNICKERDOODLE SCONES image

Number Of Ingredients 23

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For the Scones
1 C white whole wheat flour
1 C all-purpose flour
â C sugar
1 tsp baking powder
Â½ tsp baking soda
Â¼ tsp cream of tartar
Â½ tsp salt
2 tsp cinnamon
Â½ tsp nutmeg
Â½ C unsalted butter, cold and cut into pieces
Â½ C pumpkin puree
1 egg
1 tbsp milk
For the Cinnamon Sugar Topping
1 tbsp water
2 tbsp sugar
Â¼ tsp cinnamon
For the Glaze
Â½ C confectioner's sugar
Â½ tsp cinnamon
Â¼ tsp nutmeg
3-4 tsp milk

Steps:

Preheat oven to 350. Line a baking sheet with a baking mat or parchment paper. In a large bowl, whisk together flours, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Stir together pumpkin, egg, and milk. Add to dry mixture and stir until just combined. Turn dough out onto floured surface. Knead dough five to six times or until dough comes together. Shape into an 8 inch circle. Brush top of dough with water. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut dough into 8 pieces and place on prepared baking sheet. Bake for 15-18 minutes or until golden brown. Transfer to wire rack to cool. Stir together ingredients for glaze (start with 3 tsp milk and add another tsp if you want a thinner glaze) and drizzle over cooled scones. Serve. Scones best eaten same day.