Pumpkin-Infused Oatmeal Scones

Ingredients 0/15

Step 1

Heat your oven to 350°F (175°C) 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. 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 wet mixture into the dry ingredients and stir just until everything comes together—don’t overmix.

Step 3

Divide the dough between your two prepared sheets, shaping each portion into an 8-inch circle about half to three-quarters of an inch thick. Use a butter knife to gently score each circle into six wedges, then sprinkle the tops with some raw sugar for a little crunch.

Step 4

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