Pumpkin Scones

That’s right! More pumpkin! These scones are sure to kick your pumpkin craving if you aren’t sick of it yet! They are so good!

I originally planned on leaving them without the icing but I caved, it makes them sweet and gooey like a cinnamon bun.

• 4 ½ cups of whole wheat flour
• 5 tsp of baking powder
• 2 tsp of cinnamon
• ½ tsp of nutmeg
• 1 tsp of salt
• ½ cup of brown sugar, packed
• ½ cup of cold butter (1 stick)
• 3 cups of pumpkin puree
• 1 cup of milk
• 1 cup of walnuts, chopped
• 1 cup of raisins

1. Preheat oven to 375 degrees, grease a large baking sheet.

2. In a large bowl, mix together flour, baking powder, cinnamon, nutmeg, salt, and sugar. Cut in the cold butter with a pastry cutter or your hands, until it forms a course meal.

3. In a spate bowl, combine the pumpkin puree, and milk. Add into the large bowl with the meal, stir until combined with a wooden spoon.

4. Mix in walnuts and raisins. Drop large spoonfuls on the baking sheet. Bake for approx. 16 minutes, or until a toothpick comes out clean.

5. Wait until scones are completely cool before icing.

For the icing

• 1 cup of icing sugar
• 1 tsp of vanilla
• 2 tbsp of milk

1. In a small bowl, mix together icing sugar, vanilla and 1 tbsp of milk until smooth. You may need to play around with the quantities of sugar and milk to get the consistency you are looking for, I prefer my icing thicker, but if required add part or all of the remaining tbsp of milk.

2. Using a spoon, drizzle over the scones. Store in the fridge or freezer in an airtight container.