Pregnancy Friendly Classic Pumpkin Scones
Total time53 min
Prep time20 min
Cook time18 min
4.5(11)
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Learn more →Ingredients
8 servings
For the scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp fine salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 6 tbsp unsalted butter, frozen
- ½ cup canned pumpkin puree
- 4 tbsp heavy cream
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp vanilla extract
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp milk
- ¼ tsp ground cinnamon
- 1 pinch ground ginger
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
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