Easy Whole Wheat Pumpkin Scones

These easy pumpkin scones are wholesome and delicious! They're loaded with pumpkin, toasted pecans, and use whole wheat flour and less sugar.

Course Baked Good

Cuisine American

Prep Time 15

Cook Time 24

Total Time 39

Servings

Calories 258kcal

Place butter in freezer.
Preheat oven to 400° F (205° C).
While oven is preheating, measure remaining dry ingredients (flour, sugar, baking powder, and spices) into a medium sized bowl and stir to combine.
Place nuts on a baking sheet and toast in preheated oven for about 6 minutes until they start to smell roasted but aren't turning brown yet. Remove and set aside.
Remove butter from freezer and either cut into chunks using a knife or grate using the large holes in a cheese grater. Add to dry ingredients and work in with a pastry cutter or fork until butter is in small, pea-sized pieces.
Chop nuts and add to mixture.
Add pumpkin, milk, and vanilla and stir well or mix in using hands.
Place dough on a floured surface and use hands to press into a round 1 inch thick circle (dough will be sticky, but you can add a touch more flour if its too wet to work with).
Cut into eight triangles and place each on a lined or pre-greased cookie sheet.
Bake in preheated oven for 16 - 18 mins until scones are cooked through but not tough. Don't over bake or the scones will be dry!
While scones are baking, prepare icing by adding all glaze ingredients to a small bowl and using a wire whisk to mix in. If glaze is too runny, add more powdered sugar and if too thick to pour add a small amount more milk.
After removing scones from oven, allow to cool completely before drizzling each scone with glaze.