Pumpkin Oatmeal Scones

Day three of the flu, and here’s my analogy:

I’m better than I was yesterday, but not as good as I will be tomorrow.

Genius, I know….but roll with me here. The flu symptoms have progressed into a cold, and considering the sudden 40 degree temperature drop over the past 36 hours, I’m not surprised in the least. We actually had a little snow-flurry here yesterday, so I was finally able to shift my brain out of the time-warp that thinks it’s still August, and realize that no, it is in fact winter. Which makes me very happy, because I was really tired of the hot weather. Once I’m feeling a bit more ambitious, I’ll break out a few soup recipes to tackle.

But first, it’s Sunday morning….time for a cinnamon mocha coffee, and a scone.

ahhhhhhhhhh…peace and quiet.

For now.

Pumpkin Oatmeal Scones – adapted from

2 cups all-purpose flour
1 cup old-fashioned rolled oats
1/2 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
6 tablespoons cold butter
1 cup pumpkin puree
2 tablespoons cold milk
1 large egg
1/2 teaspoon vanilla extract
1/4 cup buttermilk
granulated sugar
Preheat the oven to 425 degrees F.
Whisk the flour, oats, brown sugar, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
Using a large cookie scoop, drop the scones onto a parchment lined baking sheet. Use your hands to shape them smooth. Brush the tops generously with buttermilk and sprinkle with granulated sugar.
Bake in the oven for 16-20 minutes, or until they are lightly golden brown.

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