Pumpkin “Cinnamon Roll” Scones

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups whole wheat pastry flour
• 2 tablespoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 12 tablespoons butter
• 2 egg whites
• 2 tablespoons maple syrup (actually maple, not fake syrup)
• ¾ cup pumpkin puree
• ¼ cup buttermilk
• Filling/Topping
• 2 tablespoons butter, melted
• 1 tablespoon maple syrup
• 1 tablespoon cinnamon
• left over egg yolks)
• Icing
• ½ cup powdered sugar
• 1 tablespoon maple syrup
• 1-2 tablespoons milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.

2. Whisk the whole wheat pastry flour, baking powder, baking soda and salt. Cut in the 12 tablespoons cold butter until it looks like coarse crumbs.

3. In another bowl, whisk the 2 egg whites, 2 tablespoons maple syrup, pumpkin puree and buttermilk. Stir into the dry mixture just until a soft dough forms.

4. Pat the dough into a rectangle about 10 by 7 inches (25 by 18 cm). Brush with the 2 tablespoons melted butter, then sprinkle with the 1 tablespoon maple syrup and cinnamon mixed together.

5. Roll the dough up tightly from a long side. Chill for 10 minutes, then cut into 12 slices and set them cut side up on the sheet.

6. Beat the leftover egg yolks with a splash of water and brush over the scones. Bake 15 to 18 minutes until golden and set inside. Cool slightly.

7. For the icing, whisk the powdered sugar, 1 tablespoon maple syrup and 1 to 2 tablespoons milk until smooth and pourable. Drizzle over the warm scones and serve.