Pumpkin Snickerdoodle Scones

1. 1

   Preheat oven to 350. Line a baking sheet with a baking mat or parchment paper.

2. 2

   In a large bowl, whisk together flours, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg.

3. 3

   Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs.

4. 4

   Stir together pumpkin, egg, and milk. Add to dry mixture and stir until just combined.

5. 5

   Turn dough out onto floured surface. Knead dough five to six times or until dough comes together.

6. 6

   Shape into an 8 inch circle. Brush top of dough with water. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut dough into 8 pieces and place on prepared baking sheet.

7. 7

   Bake for 15-18 minutes or until golden brown. Transfer to wire rack to cool.

8. 8

   Stir together ingredients for glaze (start with 3 tsp milk and add another tsp if you want a thinner glaze) and drizzle over cooled scones. Serve. Scones best eaten same day.

No additional tips available.