Pumpkin Oatmeal Scones
Description
This big batch of oatmeal scones uses a whole can of pumpkin puree, for a moist, lightly sweetened scone your kids will love.
Ingredients
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1 cup all-purpose flour
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1 cup whole wheat flour
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1 cup old-fashioned oats
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1/2 cup wheat germ
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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6 tablespoons cold butter
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1 (15 ounce) can 100% pure pumpkin puree
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1 cup milk
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1/2 cup brown sugar
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1 egg, lightly beaten
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1 teaspoon vanilla extract
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2 tablespoons raw sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
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.
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.
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.
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.