Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
12
Yield:
12 scones
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
Mix flours, oats, wheat germ, baking powder, cinnamon, salt, and nutmeg together in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse sand.
Combine pumpkin, milk, brown sugar, egg, and vanilla extract in a small bowl. Add to the flour mixture and mix until dough is moistened and just combined.
Divide dough evenly between the prepared baking sheets. Flatten into 8-inch circles 1/2- to 3/4-inch high. Score each circle into 6 wedges with a butter knife. Sprinkle with raw sugar.
Bake in the preheated oven until edges are lightly browned, 14 to 17 minutes. Be careful not to overbake. Cool on the cookie sheets for 10 minutes. Serve warm.
Cook's Note:
If you prefer smaller scones, cut into 16 wedges instead of 12.
Nutrition Facts (per serving)
| 239 | Calories |
| 8g | Fat |
| 38g | Carbs |
| 6g | Protein |
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