![](https://cdn.statically.io/img/www.allrecipes.com/thmb/55NYUJthchWUWg62xoGQ-ipTc3c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1970809-8f0760886bd14e36adb2d16721734829.jpg)
Ingredients
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2 cups all-purpose flour
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1 cup old-fashioned rolled oats
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1 tablespoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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½ teaspoon ground ginger
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½ teaspoon ground cloves
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6 tablespoons cold butter
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¾ cup pumpkin purée
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2 tablespoons cold milk
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1 large egg
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½ teaspoon vanilla extract
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1 cup confectioners' sugar
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1 tablespoon milk, or as needed
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1 pinch ground ginger
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1 dash ground cinnamon, or to taste
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Whisk flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut cold butter into mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla together in a small bowl; fold into flour mixture until just blended.
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Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a nonstick baking sheet. Leave about 2 inches between rounds. Cut rounds into sixths with a butter knife, but do not separate wedges.
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Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.
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While scones cool, mix confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin frosting as needed. Pour frosting into a resealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zig-zag fashion. The icing will harden as it cools.
Tips
It's unclear whether quick-cooking oats would work; try them at your own risk!
If you have Penzeys Baking Spice, I like to add 1 teaspoon of that and also use a pinch in the icing.
Nutrition Facts (per serving)
208 | Calories |
7g | Fat |
33g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 208 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 20% |
Cholesterol 31mg | 10% |
Sodium 305mg | 13% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 2g | 7% |
Total Sugars 11g | |
Protein 4g | 8% |
Vitamin C 1mg | 1% |
Calcium 91mg | 7% |
Iron 2mg | 9% |
Potassium 97mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.