Pumpkin Oatmeal Scones

This big batch of oatmeal scones uses a whole can of pumpkin puree, for a moist, lightly sweetened scone your kids will love.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 239 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup milk
• 1 teaspoon ground cinnamon
• 1 tablespoon baking powder
• 1 cup whole wheat flour
• 1 egg, lightly beaten
• 1 cup old-fashioned oats
• 1 (15 ounce) can 100% pure pumpkin puree
• 6 tablespoons cold butter
• 2 tablespoons raw sugar
• 0.5 teaspoon salt
• 0.5 cup brown sugar
• 0.25 teaspoon ground nutmeg
• 0.5 cup wheat germ

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.

Step 2

Mix flours, oats, wheat germ, baking powder, cinnamon, salt, and nutmeg together in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse sand.

Step 3

Combine pumpkin, milk, brown sugar, egg, and vanilla extract in a small bowl. Add to the flour mixture and mix until dough is moistened and just combined.

Step 4

Divide dough evenly between the prepared baking sheets. Flatten into 8-inch circles 1/2- to 3/4-inch high. Score each circle into 6 wedges with a butter knife. Sprinkle with raw sugar.

Step 5

Bake in the preheated oven until edges are lightly browned, 14 to 17 minutes. Be careful not to overbake. Cool on the cookie sheets for 10 minutes. Serve warm.