Pumpkin Oatmeal Scones
Print Recipe
Servings
12 Scones
Servings
12 Scones
Pumpkin Oatmeal Scones
Print Recipe
Servings
12 Scones
Servings
12 Scones
Recipe Notes

1-3/4 cup whole wheat pastry flour
1-1/2 cup quick oats
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3/4 cup pumpkin
1 egg
2 tablespoons buttermilk or plain yogurt
3 tablespoons Olive Gourmet Butter Infused Olive Oil
1/2 cup golden raisins, currants, dried cranberries (optional)
1/2 cup chopped toasted pecans
Cream, half and half, or whole milk
Coarse sugar (optional)

Mix dry ingredients in a large bowl.
In separate bowl, mix pumpkin, egg, buttermilk or yogurt, and oil. Add to dry ingredients and mix till about half the flour is incorporated, then add the fruit and nuts. Continue mixing until all incorporated.
Turn out onto lightly floured surface and knead once or twice.
Cut in half, then pat each half out into a 6-8 inch circle. Cut into 6 triangles.

Place on parchment-lined cookie sheet (or lightly sprayed with Pam). Brush tops with cream and sprinkle with coarse sugar (if using).

Bake at 400 degrees for 12 minutes or until done.

*Omit dried fruit, and serve with with raspberry jam. Delicious!

Share this Recipe