Pumpkin Oatmeal Scones

01Method

1. 1

   Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. 2

   Whisk together both flours, oats, wheat germ, baking powder, cinnamon, salt, and nutmeg in a medium bowl. Work the cold butter into the dry mixture using a pastry blender until the texture resembles coarse crumbs.

3. 3

   In a separate bowl, stir together the pumpkin puree, milk, brown sugar, egg, and vanilla. Pour into the flour mixture and fold until the dough just comes together and is evenly moistened.

4. 4

   Split the dough equally between the two prepared sheets and press each portion into a flat circle about 8 inches wide and roughly half an inch thick. Use a butter knife to score each circle into 6 wedges, then scatter raw sugar over the tops.

5. 5

   Bake until the edges turn lightly golden, about 14 to 17 minutes — take care not to overbake. Let the scones rest on the baking sheets for 10 minutes before serving warm.