Pumpkin Oatmeal Scones recipe
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Ingredients
- 1 cup all-purpose flour 1 cup whole wheat flour 1 cup old-fashioned oats ½ cup wheat germ 1 tablespoon baking powder 1 teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon ground nutmeg 6 tablespoons cold butter 1 (15 ounce) can 100% pure pumpkin puree 1 cup milk ½ cup brown sugar 1 egg, lightly beaten 1 teaspoon vanilla extract 2 tablespoons raw sugar
Nutrition Info
- 238.5 caloriescarbohydrate: 37.6 gcholesterol: 32.4 mgfat: 7.9 gfiber: 4 gprotein: 6.1 gsaturatedFat: 4.3 gservingSize: -sodium: 326.5 mgsugar: 13.2 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Oatmeal Scones
Directions
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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.