My daughters are huge fans of scones, and this new twist with fall flavors has been a welcome change from our usual.
Pumpkin and Oat Scones
- 2 1/2 cups whole-wheat pastry flour can sub regular whole-wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons cold butter straight out of the fridge
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup pumpkin puree
- 3 tablespoons pure maple syrup
- 1 cups rolled oats
- Preheat oven to 400 degrees F.
- In a food processor fitted with a dough blade, combine the flour, pumpkin spice, baking powder, baking soda, and salt and process.
- Cut the butter into tablespoon size pieces and drop on top of the flour mixture. Process until it resembles coarse crumbs.
- Add in the eggs, cream, pumpkin puree, and syrup and process just until the dough comes together. Pour in the oats and pulse a few times. The dough will be sticky, but it will ensure the finished product is not dry!
- Turn the dough out onto a floured surface and sprinkle more flour on top. Use your hands and extra flour to pat down into one big circle about 3/4″ thick.
- Cut like a pizza into 12 equal pieces. Carefully place on an ungreased baking sheet (I used a cooking spatula to transfer the pieces) and bake until cooked all the way through and golden brown on the bottom, 15 to 17 minutes.