Ingredients for Pumpkin Cinnamon Roll Scones
- Butter
- 1/4 cup packed light brown sugar (for swirl)
- 1 teaspoon ground cinnamon (for swirl)
- Whole Wheat Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Ground Ginger
- Ground Cloves
- 1 cup pumpkin puree
- Milk
- 2 large eggs
- Vanilla
- Powdered Sugar
- Water
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How to Make Pumpkin Cinnamon Roll Scones
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream together pumpkin puree, brown sugar, granulated sugar, and melted butter until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the softened butter, brown sugar, and cinnamon for the swirl filling. Mix until crumbly.
- Gently fold in the cinnamon swirl mixture into the scone batter.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each scone.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly on the baking sheet before serving. Enjoy warm with a cup of coffee or tea!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
55g
Fat
26g
Carbs
9g
