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  • Writer's pictureDeby Hogue

Pumpkin and Oat Scones

 I always make the biggest mess but I usually sorta clean as I go so I don't have to much to clean up after. But today I just made a mess.

I won't lie to you this recipe has no sugar in it all, I added 1/4 cup just because I thought I should and I put some sprinkling sugar on top, but I gotta say even though these are not sweet they sure did taste good with my morning coffee and I was pleasently surprised. 

This recipe is adapted from by MattsWife

2 cups flour

1 cup oats

1 Tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

6 Tablespoons butter, cold

I added 1/4 cup of sugar and it still was not sweet so if you want sweet add more.

3/4 cup pumpkin puree

2 Tablespoons cold milk

1 large egg

1/2 teaspoon vanilla extract

For the icing, I didn't use this but it would make it sweeter

1 cup powdered sugar

1 Tablespoon milk or as needed

1 pinch ground ginger

dash of cinnamon

Preheat the oven to 400 degrees

Whisk the flour, oats, baking powder, salt, cinnamon and pumpkin pie spice and sugar if you are using it  together in a mixing bowl. Cut in the butter with pastry blender or use your hands to form coarse crumbs the size of peas. 

Whisk the pumpkin puree, 2 Tablespoons of cold milk, the egg and vanilla together in a small bowl 

Fold into the flour mixture just until blended.

Divide dough into two sections and on a lightly floured surface make two balls and knead each one 10 or 12 times. Flatten the balls to 1/2inch thickness and lay them on a parchment lined cookie sheet. Leave 2 inches between them. Cut into 8 pieces, but don't separate them. I used a knife dipped in flour to make the cuts. 

Bake them for 15 minutes or until the bottom and edges are golden.

The drizzle for the cooled Scones

Mix all the icing together and add more milk to make a drizzle to your liking. 

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