Description
These Pumpkin Oatmeal Scones are a delightful autumn treat combining hearty rolled oats and cozy pumpkin puree. Soft, tender, and lightly spiced with nutmeg and cinnamon, they are perfectly sweetened and topped with a cinnamon sugar blend and optional chopped pecans. Finished with a subtle maple glaze, these scones make an excellent breakfast or snack to warm up any crisp day.
Ingredients
Scale
Dry Ingredients
- 2 cups (200 g) old-fashioned rolled oats
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Wet Ingredients
- ½ cup (113 g) cold unsalted butter, cubed
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (62 g) pumpkin purée (100% pure pumpkin, no additives)
- 1 large egg
Toppings & Glaze
- ½ cup (100 g) granulated sugar (for cinnamon sugar)
- ½ cup (100 g) cinnamon sugar (for sprinkling)
- Chopped pecans, quantity as desired, for topping (optional)
- 1 tablespoon (15 ml) pure maple syrup
- 2 tablespoons (30 ml) milk
- ¼ teaspoon maple extract (optional)
Instructions
- Preheat Your Oven: Set your oven to 425°F (218°C) and allow it to fully preheat. Prepare a large baking sheet by lining it with parchment paper, then set it aside for later use.
- Process the Oats: Using a food processor, pulse the rolled oats until they achieve a coarse flour texture while retaining some oat pieces. This balance provides the perfect oatmeal texture in the scones.
- Cut in the Butter: Combine the processed oats with the all-purpose flour, brown sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Add the cold cubed butter, then use a pastry cutter or your fingertips to cut the butter into the dry mixture until it resembles coarse sand with visible pea-sized butter bits.
- Mix Wet Ingredients: In a separate bowl, whisk together the heavy whipping cream, pumpkin purée, and the large egg until smooth and fully combined.
- Combine Dough Carefully: Gradually incorporate the wet ingredients into the dry ingredient mixture. Stir gently until a soft dough forms; it is okay if some dry flour remains, but avoid overmixing to maintain tender scones.
- Shape the Dough: Transfer the dough to a lightly floured surface. Gently knead and shape into a 12-inch (30 cm) wide round disc that is about 1 inch (2.5 cm) thick, taking care not to flatten the dough too much to preserve fluffiness.
- Cut and Arrange Scones: Slice the dough disc into 8 equal triangular pieces. Place the triangles close together on the prepared baking sheet to help retain moisture and ensure even baking.
- Add Toppings: Sprinkle cinnamon sugar generously over the scones. If using, evenly distribute chopped pecans on top and press gently so the toppings stick during baking.
- Bake Until Golden: Bake the scones in the preheated oven for 20 to 25 minutes, or until they are set and lightly golden. Check for doneness by gently pressing the scones; they should feel firm with a slight bounce.
- Glaze and Cool: Allow the scones to cool for about 5 minutes. Meanwhile, prepare the glaze by whisking together maple syrup, milk, and optional maple extract until smooth. Drizzle this glaze over the warm scones and let it set to a nice, glossy finish before serving.
Notes
- For best texture, ensure the butter is very cold before cutting it into the dry ingredients.
- Do not overmix the dough to maintain tender, flaky scones.
- Keeping the scones close together while baking helps them stay moist.
- Optional chopped pecans add a nice crunch but can be omitted for nut-free versions.
- The maple glaze adds sweetness and a beautiful finish but can be skipped if preferred.
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
