Pumpkin Cinnamon Roll Scone

I love the Holidays. Extra days off for my Husband so I get to make fun things for breakfast and this was definitely fun and definitely delicious. I'm going to even say that this isn't too bad for you. I mean there are worse things you could eat but these made a great breakfast treat.

 

Pumpkin Cinnamon Roll Scones 

adapted from Tasty Kitchen

3 cups Whole Wheat Pastry Flour

2 Tablespoons Baking Powder
½ teaspoons Baking Soda
1 teaspoon Salt
14 Tablespoons Butter, Divided
2  Egg Whites
4 Tablespoons Maple Syrup, Divided
¾ cups Pumpkin Puree
¼ cups Buttermilk
1 Tablespoon Cinnamon
2  Egg Yolks
½ cups Powdered Sugar
2 Tablespoons Milk

Preheat oven to 425ºF and cover a sheet tray in parchment paper (or a reusable Silpat mat).
In a large bowl, sift together all the dry ingredients. Cut in 12 tablespoons of butter (using pastry blender, two knives, or my favorite—your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, 2 tablespoons of maple syrup, pumpkin, and buttermilk. Stir into dry ingredients until dough pulls together.
Scoop out onto a floured surface and carefully pat dough into a rough 20×8 rectangle. Melt the remaining 2 tablespoons butter and combine with 1 tablespoon maple syrup, and cinnamon. Brush about half onto the rectangle. Starting with the end closest to you, roll the dough (like you would a cinnamon roll).
Once you have a round log, carefully shape into a rectangle log that stands about 1 1/2″ high and that has a width of about 3″. Cut log in half and divide each half into six triangles.
Whisk together any remaining filling mixture with egg yolks. This gives you a nice golden color on the scones. Place on the baking tray, brush with the butter/egg mixture.
Bake for 12-15 minutes or until the scone has a harder outer shell and has browned. Remove from the oven and let cool slightly before icing.
To make icing, combine powdered sugar and remaining 1 tablespoon of maple syrup. Add milk if it’s too thick or powdered sugar if it’s too thin. You want to reach a thick yet pourable consistency. Drizzle glaze over the scones.