Pumpkin Oatmeal Scones

In looking for a recipe for scones that combined pumpkin and oats, I was surprised at how few I found. Since I have an extreme distaste for recipes that use just part of a can of anything, I made sure mine would use up the whole can of pumpkin. This one is lightly sweet, moist, and still pretty light. My kids love them. Enjoy them warm from the oven or freeze them and take them to work to enjoy with your morning coffee.

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup all-purpose flour
• 1 cup milk
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon baking powder
• ½ cup wheat germ
• 1 cup whole wheat flour
• 1 egg, lightly beaten
• ½ cup brown sugar
• 1 cup old-fashioned oats
• 1 (15 ounce) can 100% pure pumpkin puree
• 6 tablespoons cold butter
• 2 tablespoons raw sugar (Optional)

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.