Pumpkin and Oat Scones

Scones are super easy to make! If you've never tried them before, this pumpkin oat scone recipe is a great place to start. Bake a fresh batch on the weekend to enjoy for breakfast and brunch with a good cup of coffee!

Ingreadient

• 2 1/2 cups whole-wheat pastry flour (can sub regular whole-wheat flour)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons cold butter (straight out of the fridge)
• 2 eggs
• 1/2 cup heavy cream
• 1/2 cup pumpkin puree
• 3 tablespoons pure maple syrup
• 1 cups rolled oats

Step by step

1. Preheat oven to 400 degrees F.
2. In a food processor fitted with a dough blade, combine the flour, pumpkin spice, baking powder, baking soda, and salt and process.
3. Cut the butter into tablespoon size pieces and drop on top of the flour mixture. Process until it resembles coarse crumbs.
4. Add in the eggs, cream, pumpkin puree, and syrup and process just until the dough comes together. Pour in the oats and pulse a few times. The dough will be sticky, but it will ensure the finished product is not dry!
5. Turn the dough out onto a floured surface and sprinkle more flour on top. Use your hands and extra flour to pat down into one big circle about 3/4″ thick. 
6. Cut like a pizza into 12 equal pieces. Carefully place on an ungreased baking sheet (I used a cooking spatula to transfer the pieces) and bake until cooked all the way through and golden brown on the bottom, 15 to 17 minutes.