Pumpkin Oat Scones

An easy version of homemade pumpkin scones with ingredients you have in your pantry. Using oats and no cream, it is healthier than many other scone recipes you can try, as well!

4.84 from 12 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 15

Additional Time: 25

Total Time: 1

Servings: scones

Calories: 286kcal

Author: Michelle

Ingredients

For the scones:

2 1/4 cups flour
1 cup oats
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg freshly grated
1/2 teaspoon salt
8 tablespoons butter unsalted
1 cup pumpkin puree
1 teaspoon ginger freshly grated
3 tablespoons whole milk
1 egg
2 teaspoons vanilla extract

For the glaze:

1/2 cup powdered sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg freshly grated
1 1/2 teaspoons whole milk

Instructions

Preheat the oven to 400 degrees and line a baking sheet with a silicone mat.
Whisk the flour, oats, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Set aside.
2 1/4 cups flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1 cup oats
Melt the butter. In a second bowl, whisk the pumpkin puree, milk, egg, vanilla bean paste, and melted butter together, then grate in the ginger.
8 tablespoons butter, 1 cup pumpkin puree, 3 tablespoons whole milk, 1 egg, 2 teaspoons vanilla extract, 1 teaspoon ginger
Pour the wet ingredients over the dry and mix until barely combined.
Turn the dough onto a floured surface and knead gently until it just comes together, about 30 seconds. Pat it into a circle about 1 inch thick.
Cut the circle into 8 to 10 wedges. Arrange them on the baking sheet with space between each, alternating the direction of the points.
Bake in 400 degree oven for 11 to 13 minutes, until the tops crack lightly and the edges are golden.
While the scones bake, whisk the powdered sugar, cinnamon, nutmeg, and milk together in a small bowl.
Cool the scones completely on the baking sheet. Drizzle the glaze over with a spoon and let it set for 10 to 15 minutes before serving.
1/2 cup powdered sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 1/2 teaspoons whole milk

Video

Equipment

Bench Scraper Multi-tool

Silpat

Jelly Roll Baking Sheet

Notes

Use old-fashioned rolled oats. Quick oats turn to mush, and steel-cut oats stay raw in a 13-minute bake.
Pumpkin pie spice swap: use two teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, and ginger in the dough, and 1/2 teaspoon in place of the cinnamon and nutmeg in the glaze.
For rustic scones, scoop dollops of dough straight onto the baking sheet instead of patting and cutting. Add 1-2 minutes to the bake time.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.