Oatmeal Pumpkin Scones

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 (Optional)

Step 1

Warm your oven to 350°F and lining two baking sheets with parchment paper. In a medium bowl, mix together the flours, oats, wheat germ, baking powder, cinnamon, salt, and nutmeg. Then, cut in the butter using a pastry blender or your fingers until the mixture looks like coarse sand.

Step 2

In a separate small bowl, whisk together the pumpkin, milk, brown sugar, egg, and vanilla. Pour this into the dry ingredients and stir just until everything is moistened and combined—don’t overmix.

Step 3

Divide the dough between the two baking sheets and gently shape each portion into an 8-inch circle about half to three-quarters of an inch thick. Use a butter knife to lightly score each circle into six wedges, then sprinkle some raw sugar on top for a little crunch.

Step 4

Pop them in the oven and bake for 14 to 17 minutes, until the edges turn a nice light brown. Keep an eye on them so they don’t dry out. Let the scones cool on the baking sheets for about 10 minutes before serving warm and enjoying!