These warm, cozy scones are perfect for crisp autumn mornings or a comforting afternoon treat. With a delightful blend of oats and pumpkin, they offer a hearty, slightly sweet flavor that pairs wonderfully with your favorite cup of tea or coffee.
Start by heating 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.
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.
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.
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!
- Use cold butter to achieve a flaky texture.
- Do not overmix the dough to keep the scones tender.
- Brush the tops with a little milk or cream before baking for a golden finish.
These scones are a perfect blend of warm spices and hearty oats, making them both comforting and nutritious. They offer a soft, tender crumb with a slightly crisp exterior, ideal for a cozy breakfast or afternoon treat.
Serve warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of coffee, tea, or a dollop of cream cheese for extra richness.
Store any leftovers in an airtight container at room temperature for up to two days. To keep them fresh longer, freeze the scones and reheat in the oven before serving.
