Pumpkin Snickerdoodle Scones
Serves: 8
For the Scones
  • 1 C white whole wheat flour
  • 1 C all-purpose flour
  • ⅓ C sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp cream of tartar
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ C unsalted butter, cold and cut into pieces
  • ½ C pumpkin puree
  • 1 egg
  • 1 tbsp milk
For the Cinnamon Sugar Topping
  • 1 tbsp water
  • 2 tbsp sugar
  • ¼ tsp cinnamon
For the Glaze
  • ½ C confectioner's sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 3-4 tsp milk
  1. Preheat oven to 350. Line a baking sheet with a baking mat or parchment paper.
  2. In a large bowl, whisk together flours, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  3. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs.
  4. Stir together pumpkin, egg, and milk. Add to dry mixture and stir until just combined.
  5. Turn dough out onto floured surface. Knead dough five to six times or until dough comes together.
  6. 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.
  7. Bake for 15-18 minutes or until golden brown. Transfer to wire rack to cool.
  8. 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.
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/pumpkin-snickerdoodle-scones/