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
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Preheat oven to 400 degrees F.
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In a food processor fitted with a dough blade, combine the flour, pumpkin spice, baking powder, baking soda, and salt and process.
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Cut the butter into tablespoon size pieces and drop on top of the flour mixture. Process until it resembles coarse crumbs.
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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!
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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.
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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
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Betsy
October 30, 2018 at 11:21 amCould you make these with oat flour to make them gluten free?
Lisa
October 30, 2018 at 11:46 amYou could definitely try it – let me know how it turns out!
Katie
October 30, 2018 at 12:23 pmDo you use store bought whole wheat or did you mill your own?
100 Days Admin
October 31, 2018 at 10:35 amI made these with store bought whole wheat.
Miki
October 30, 2018 at 1:20 pmThanks, these look yummy! Question – Your picture shows the scones on a rack on the baking sheet, but the directions don’t reference that. Is that a best practice for baking scones?
Lisa
October 31, 2018 at 12:10 pmI put them on the cooling rack to cool after baking then I just lifted it back onto the baking sheet for photo purposes only. :)
Mary
October 30, 2018 at 8:29 pmI have your cookbooks and use them and have always used whole wheat flour for baking. But I now I have a gluten intolerance and need to make things without while wheat flour. I’m disappointed because I don’t get that fiber and nutrition in whole wheat from gluten free flour. And buying gluten free bread has been discouraging as well – doesn’t taste good. Do you have any advice? I know you aren’t having to cook gluten free.
Lisa
October 31, 2018 at 12:09 pmI am sorry to hear that! I think it can still taste good you just need to experiment with different brands and types of gluten-free flour replacements – they can still be whole grain. Same with the bread, maybe try a bakery nearby that makes their bread fresh (like Great Harvest)? If you find some quality options I bet you’ll be more pleased. Good luck!
Hemanth
November 1, 2018 at 5:53 amnice post thanks for sharimg…
My Medical Tech
November 2, 2018 at 2:45 amThanks for sharing information
itriangle
November 3, 2018 at 7:58 amPersonal Tracking Device Manufacturer
yummy.
Adrianna
November 4, 2018 at 11:16 amDo these freeze well?
100 Days Admin
November 9, 2018 at 9:08 amYes, these should be fine, but they might not see the freezer since they are so good! :)
Betsy
November 4, 2018 at 2:18 pmCan I freeze the prepared dough before baking?
Nikita yadav
November 5, 2018 at 7:45 amThank you for best giving me best information
Cheryl
November 7, 2018 at 3:33 pmI made these today. They came out perfectly! Thank you for the recipe.
Rachel McDermott
November 12, 2018 at 10:37 amIf I don’t have a food processor, could I use a blender or stand mixer? What would you recommend? Thank you!
100 Days Admin
November 14, 2018 at 9:10 amYes, either of those two would work fine.
Angela Pittman
November 27, 2018 at 10:14 pmWondering what I could use instead of heavy cream? Would an organic half and half work or will it not have enough fat to hold together?
Kristin
November 28, 2018 at 10:45 amI wonder the same thing too. I frequently have extra half and half that I need to use up.
Kristin
December 5, 2018 at 11:47 amDelicious! I ended up making a maple cinnamon glaze to boost the flavor. Next time, I might add a little more pumpkin pie spice. I can’t wait to try them with leftover half and half.
Lisa
November 29, 2018 at 10:54 amYes, half and half is a fine substitute! Good luck!