Healthy Pumpkin Scones Recipe

Preheat oven to 400 degrees F (200 degrees C).

Whisk pastry flour all-purpose flour baking powder 1/2 teaspoon cinnamon allspice salt nutmeg ginger and baking soda together in a bowl. Cut cold butter into flour mixture using a pastry blender or 2 knives until mixture resembles small crumbs.

Mix 1/2 cup pumpkin puree sour cream white sugar and egg together in a separate bowl; stir into flour mixture just until dough forms. Gently roll dough into a circle on a floured work surface and cut into wedges or use fall-inspired cookie cutters. Arrange scones on a baking sheet.

Bake in the preheated oven until lightly browned about 15 minutes.

Mix confectioners' sugar 1 tablespoon pumpkin puree and 1/4 teaspoon cinnamon together in a bowl until glaze is smooth; spread over warm scones.