Pumpkin Oat Scones

Another pumpkin scone! These scones are also from “The Pumpkin Cookbook” and they need no adjustment. They are a bit more hearty, and will make you want to sit with a cup of coffee and read the newspaper while eating them. If there was ever such a thing as a masculine scone, this is it. I absolutely love them, especially with some unsalted butter. Enjoy! 

INGREDIENTS makes 8 scones 

1 1/2 cups all-purpose flour

3/4 cups rolled oats

1/4 cups sugar

1 Tbs baking powder

1 tsp ground cinnamon

1/4 tsp salt

4 Tbs (1/2 stick) cup cold unsalted butter, cut into small pieces

1/2 cups dried currants

1 eggs, slightly beaten

1/2 cup unsweetened canned pumpkin puree

2 Tbs heavy cream

INSTRUCTIONS

• 1 1/2 cups all-purpose flour
• 3/4 cups rolled oats
• 1/4 cups sugar
• 1 Tbs baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 4 Tbs (1/2 stick) cup cold unsalted butter, cut into small pieces
• 1/2 cups dried currants

1. Preheat the oven to 350 F. Place the flour, oats, sugar, baking powder, cinnamon, and salt in a food processor and pulse to combine. Add the butter and pulse about 30 times until the mixture resembles coarse crumbs. Transfer to a large bowl and mix in the currants.

• 1 eggs, slightly beaten
• 1/2 cup unsweetened canned pumpkin puree
• 2 Tbs heavy cream

2. Whist together the egg, pumpkin, and heavy cream. Combine with the flour mixture and stir with a fork until the flour is moistened.

• Floured board
• Baking sheet

3. Turn the dough out onto a floured board and knead a few times, until the flour is combined. Once done pat into a 1 inch thick circle and cut into 8 wedges. Place the wedges on an ungreased baking sheet. Bake for 20 – 25 min or until the scones are lightly browned. Serve warm with butter.