Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup old fashioned oats (**do not use quick oats)
- 1 tbsp baking powder
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/3 cup granulated sugar
- 4 tbsp cold unsalted butter (cut into small pieces)
Wet Ingredients
- 1/4 cup canned pumpkin
- 3/4-1 cup Whole Milk Plain Kefir (I prefer Nancy's )
- 1 tsp vanilla
Pumpkin Glaze
- 1/2 cup powdered sugar
- 1+ tsp canned pumpkin (add more as needed)
- 1 heaping tsp cinnamon
- 1 pinch kosher salt
Instructions
- Preheat oven to 425 degrees F.
- Line baking sheet with parchment paper or silicone mat.
- Combine your dry ingredients together in a large mixing bowl with a whisk. Using a pastry cutter or your fingers, blend the butter until they resemble coarse pebbles.
- In another small bowl, add your pumpkin, kefir and vanilla. Using a fork, mix together until combined.
- Add your pumpkin/kefir mixture to the dry ingredients and fold until you have a cohesive dough. It shouldn't be too wet or too dry, if you need a tad more liquid, you can add a tsp of kefir at a time until you achieve a cohesive dough.
- Dump the dough onto a lightly floured surface. Cut into 2 pieces and form into 2 discs about 3/4" thick.
- Cut each disc into 6 small triangles, beginning by cutting the disc in half then each half into thirds.
- Place scones on your lined baking sheet and bake for 16-18 minutes until golden brown.
- While baking, prepare your glaze. Combine your powdered sugar and 1 tsp of canned pumpkin
and blend together. You want a thick consistency so keep working the pumpkin until it is all blended, if you need you can add a bit more pumpkin (start with 1/2 tsp) until desired consistency is achieved. Add cinnamon and salt. - Remove scones and let cool on cooling rack. Once cool, drizzle your pumpkin glaze and enjoy!
Notes
**You can make the scones and place in freezer before baking. Remove and bake at any time, top with glaze when ready.
**I also like freezing the scones before baking, even for 15-20 minutes. It helps to loosen the gluten and create a flakier scone.
These silicone mats are AMAZING and super inexpensive, I highly recommend a set if you don't already have them.
I use half sheet baking sheets, these are super! I use them for pizza, cookies, scones, chicken, potatoes, you name it!