Recipe by RichFoods
Cinnamon rolls collide with pumpkin scones...it's a delicious combination!
Top Review by Muffin Goddess
I really loved the concept and the pumpkin cinnamon flavor of these, although I feel as though they would be better texturally with some white flour in place of all whole wheat flour. With only the whole wheat flour, they seemed a bit heavy and drier than I prefer (not terribly so, but enough that I noticed it). My "audience" was divided, some agreed that they were on the a little on the heavy dry side, but some really enjoyed them as-is. I probably would've given only 3 stars for texture, but I think they have 5 star flavor and would be easily adjusted to my tastes texture-wise, hence the four star rating. I will make them again, but I will try using a half and half mixture of flours, and I'll probably double the icing part, too (just because you can never have too much icing, lol). Thanks for posting! Made for PAC Spring 2013
- 1⁄2 cup butter, softened
- 1⁄2 cup brown sugar
- 2 teaspoons cinnamon
- 4 cups whole wheat flour
- 1⁄2 cup brown sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄2 cup butter, cold
- 1 cup pumpkin puree
- 2⁄3 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1⁄2 cup powdered sugar
- 1⁄4 cup brown sugar
- 1 -2 tablespoon water
Directions See How It's Made
- Position oven racks in center of oven; heat to 375.
- In a small mixing bowl, combine ingredients for filling; set aside.
- In large bowl, combine dry ingredients; whisk together. Using a fork or pastry blender, work butter into dry mixture until mixture is crumbly, resembling coarse sand.
- In a medium bowl, combine remaining wet ingredients. Add to dry mixture; stir to combine. *Do not over-mix.*.
- Turn dough out onto a lightly-floured surface. Knead dough 10-12 times.
- With a rolling pin, roll dough into an 18x12 rectangle. Spread with cinnamon filling.
- Starting with long side, gently roll dough into a log, keeping the seam side down.
- Cut dough into 1" slices. Arrange cut-side up, 3" apart on 3 cookie sheets lined with parchment paper.
- Bake 20-30 minutes, rotating if needed, until golden brown.
- Cool 15 minutes.
- Combine ingredients for icing. Drizzle over slightly warm scones.
- Serve warm or completely cooled.