My daughters are huge fans of scones, and this new twist with fall flavors has been a welcome change from our usual. Scones are super easy to make so if you’ve never tried them before, this pumpkin and oat scone recipe is a great place to start. Good luck! :)
Pumpkin and Oat Scones
Ingredients
- 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
Instructions
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.
Recipe Notes
School Lunch Packing Chart (for your kids!)
I made these today. They came out perfectly! Thank you for the recipe.
If I don’t have a food processor, could I use a blender or stand mixer? What would you recommend? Thank you!