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.
Provided by Mary Kay Jurovcik
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 37.6 g, Cholesterol 32.4 mg, Fat 7.9 g, Fiber 4 g, Protein 6.1 g, SaturatedFat 4.3 g, Sodium 326.5 mg, Sugar 13.2 g
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karas hany
[email protected]I followed the recipe exactly, but my scones didn't turn out well. I'm not sure what I did wrong.
Trk Türk
[email protected]These scones were a bit too crumbly for my taste. I think I'll try using a different recipe next time.
Deejay Gyaviira pro
[email protected]I found these scones to be a bit dry. I think I'll try adding a little more butter or milk next time.
Uchechukwu Michael
[email protected]These scones are a bit too sweet for my taste, but they're still good. I think I'll try reducing the amount of sugar next time.
Adeel Mughal1122
[email protected]I wasn't sure how I would like the combination of pumpkin and oatmeal, but these scones were surprisingly delicious! I'll definitely be making them again.
Sandra StJohn
[email protected]These scones are perfect for a fall breakfast or snack. They're also great for freezing, so you can always have a warm scone on hand.
Sharjeel siddiqui
[email protected]I love the addition of oatmeal in these scones. It gives them a nice texture and makes them more filling.
Ruby Marvin
[email protected]These scones are a great way to use up leftover pumpkin puree. They're also a nice change from the usual oatmeal cookie.
Keegan Roberts
[email protected]I've made these scones twice now, and they've turned out perfectly both times. They're so easy to make, and they always disappear quickly!
Saqi Hassan
[email protected]These pumpkin oatmeal scones are a delightful treat! They're moist and flavorful, with a perfect balance of sweetness and spice. I love that they're made with healthy ingredients like oats and pumpkin, so I can feel good about indulging in them.