Pumpkin "cinnamon Roll" Scones
- 3 cups whole wheat pastry flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons butter
- 2 egg whites
- 2 tablespoons maple syrup (actually maple, not fake syrup)
- 3/4 cup pumpkin puree
- 1/4 cup buttermilk
- Filling/Topping
- 2 tablespoons butter, melted
- 1 tablespoon maple syrup
- 1 tablespoon cinnamon
- left over egg yolks)
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
- 1-2 tablespoons milk
- This recipe is vegetarian
- Produce
- Pumpkin puree (3/4 cup)
- Cooking & Baking
- Baking powder (2 tablespoons)
- Baking soda (1/2 teaspoon)
- Cinnamon (1 tablespoon)
- Filling/topping (1)
- Maple syrup (4 tablespoons)
- Powdered sugar (1/2 cup)
- Salt (1 teaspoon)
- Whole wheat pastry flour (3 cups)
- Dairy
- Butter (14 tablespoons)
- Buttermilk (1/4 cup)
- Milk (1 tablespoons)
- Refrigerated
- Egg whites (2)
- Left over egg yolks (1)
Preparation
Read recipe preparation on naturallyella.com
Social Stats
46.9Rating
1-100
1-100
2Tweets
44Facebook
Shares
Shares
1StumbleUpon
Views
Views
272PinterestPins
Recipe Stats
Published November 2, 2011 (1 year ago).
31 people saved this recipe.
