I’ve had Starbuck’s decadent pumpkin scone a couple of times now and I truly enjoy them. I was feeling inspired by their pumpkin scones, so I went ahead and created a recipe that consisted of whole wheat flour and oatmeal. Remember the leftover pumpkin puree from the Pumpkin Spice Cookies? I used it to make these awesome autumn spiced sweet treat. What’s also special about these scones instead of having a cinnamon glaze, I rubbed some brown sugar on top of them. These pumpkin oat scones were so soft and crumbly on the inside while each bite tingles your taste buds with the aromatic spices of cinnamon, ginger, and cloves.
Pumpkin Oat Scones
- 1 1/2 cup whole wheat flour
- 1 1/2 cup oats
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/3 cup butter
- 1/3 cup pumpkin puree
- 1/2-3/4 cup skim milk
- 1 teaspoon vanilla
- brown sugar as topping
Preheat oven to 375 degrees
In a large bowl add flour, oats, sugar, baking powder, and salt
Then add the cinnamon, ginger, and cloves
Whisk all of the dry ingredients until thoroughly combined
Add the pumpkin puree and milk
Followed by the butter and vanilla extract
Using a hand mixer, mix just until the dough comes together. Try not to over mix the dough. Once the dough has come together, add a little more flour to the dough and knead about five to seven times until it does not stick to your hands.
The dough should look like this once the kneading is complete
Pat the scone dough into a circle that is about 7-8 inches round
Cut into 8 individual triangles and arrange them on the baking sheet. Rub the top of the scones with some brown sugar
Bake for about 20 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
