Best 2 Oatmeal Pumpkin Scones Recipes
Do you crave a delightful and wholesome breakfast treat that combines the goodness of oats and the vibrant flavors of pumpkin? Look no further than oatmeal pumpkin scones, a culinary masterpiece that tantalizes your taste buds and nourishes your body. With their tender crumb, delectable pumpkin-infused flavor, and a hint of warming spices, these scones are an autumn delight that will transport you to a cozy fall morning. Whether you're hosting a special brunch or simply seeking a satisfying and memorable breakfast, oatmeal pumpkin scones are a must-try recipe that will leave you craving more.
Here are our top 2 tried and tested recipes!
PUMPKIN OATMEAL SCONES
In looking for a recipe for scones that combined pumpkin and oats, I was surprised at how few I found. Since I have an extreme distaste for recipes that use just part of a can of anything, I made sure mine would use up the whole can of pumpkin. This one is lightly sweet, moist, and still pretty light. My kids love them. Enjoy them warm from the oven or freeze them and take them to work to enjoy with your morning coffee.
Provided by Mary Kay Jurovcik
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 37.6 g, Cholesterol 32.4 mg, Fat 7.9 g, Fiber 4 g, Protein 6.1 g, SaturatedFat 4.3 g, Sodium 326.5 mg, Sugar 13.2 g
OATMEAL PUMPKIN SCONES
Steps:
- Mix dry ingredients, mix wet, cut butter into dry, add wet and knead very little. Cut and sprinkle with sugar. Bake on parchment at 350 for 20 - 25 minutes.
Tips:
- For a crispier scone, place the unbaked scones in the freezer for 15 minutes before baking.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- You can use any type of pumpkin puree for this recipe. Canned pumpkin puree, fresh pumpkin puree, or even pumpkin baby food will all work.
- If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves.
- Feel free to add other ingredients to your scones, such as chocolate chips, dried cranberries, or nuts.
- Store your scones in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Oatmeal pumpkin scones are a delicious and easy-to-make fall treat. They're perfect for breakfast, lunch, or a snack. With their warm spices and pumpkin flavor, they're sure to be a hit with everyone who tries them. So next time you're looking for a tasty and seasonal treat, give these oatmeal pumpkin scones a try.
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