Pumpkin Cinnamon Roll Scones - cooking recipe

Ingredients

Filling
1/2 cup butter, softened
1/2 cup brown sugar
2 teaspoons cinnamon
Dough
4 cups whole wheat flour
1/2 cup brown sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup butter, cold
1 cup pumpkin puree
2/3 cup milk
2 eggs
1 teaspoon vanilla
Icing
1/2 cup powdered sugar
1/4 cup brown sugar
1 -2 tablespoon water

Preparation

Position oven racks in center of oven; heat to 375.
In a small mixing bowl, combine ingredients for filling; set aside.
In large bowl, combine dry ingredients; whisk together. Using a fork or pastry blender, work butter into dry mixture until mixture is crumbly, resembling coarse sand.
In a medium bowl, combine remaining wet ingredients. Add to dry mixture; stir to combine. *Do not over-mix.*.
Turn dough out onto a lightly-floured surface. Knead dough 10-12 times.
With a rolling pin, roll dough into an 18x12 rectangle. Spread with cinnamon filling.
Starting with long side, gently roll dough into a log, keeping the seam side down.
Cut dough into 1\" slices. Arrange cut-side up, 3\" apart on 3 cookie sheets lined with parchment paper.
Bake 20-30 minutes, rotating if needed, until golden brown.
Cool 15 minutes.
Combine ingredients for icing. Drizzle over slightly warm scones.
Serve warm or completely cooled.