Pumpkin Oat Scones with Rhubarb compote

Here's a recipe I didn't alter much except for the spices.  I didn't have everything in the recipe so I used 2 big dashes of cinnamon, a dash of nutmeg, a dash of cloves, a dash of ginger. 

Before I started the scones, I threw 2 cups of frozen rhubarb and one chopped apple into a saucepan and turned it to medium.  Then I threw in a couple of tablespoons of sugar and a little bit of Chinese 5-spice.

I put this on my scones.  Breakfast was really tasty this morning.  And easy.

• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• 6 tablespoons cold butter
• ¾ cup pumpkin puree
• 2 tablespoons cold milk
• 1 large egg
• ½ teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1 tablespoon milk, or as needed
• 1 pinch ground ginger
• 1 dash ground cinnamon, or to taste

• Directions

  Instructions Checklist

  • Step 1

    Preheat an oven to 425 degrees F (220 degrees C).

  • Step 2

    Whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.

  • Step 3

    Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a non-stick baking sheet. Leave about 2 inches between the rounds. Cut rounds into sixths with a butter knife, but do not separate the wedges.

  • Step 4

    Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.

  • Step 5

    While the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin the frosting as needed. Pour the frosting into a sealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.

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