Whole Grain Pumpkin Scones
Ingredients
- Cooking spray
- 1/2 cup pure pumpkin puree
- 3 tablespoons buttermilk
- 1 large egg yolk
- 1/2 cup old-fashioned rolled oats
- 1 1/2 cups whole-wheat pastry flour
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- Kosher salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup dried cranberries or dried cherries
- 1 teaspoon turbinado sugar
Directions
Preheat the oven to 400 degrees Fahrenheit . Line the 9-inch square cake pan with parchment paper, spray lightly with cooking spray. Whisk buttermilk, egg yolk and pumpkin in a small bowl until smooth(set aside). Using a food processor grind the oats until the texture is meal-like and coarse. Add brown sugar, baking powder, pumpkin pie spice, flour and a 1/2 teaspoon salt, pulse until combined. Add the butter to this mixture and pulse until the mixture looks like fine meal. Next, add the cranberries and pulse once. Add the pumpkin mixture and pulse until the oat mixture is moistened. This should take about 3 or 4 pulses.
Turn the dough out of the processor bowl and gently knead until combined but don’t overwork. Gently press the dough into the cake pan, so it’s about 7 inches across and 3/4 inches thick (don’t worry if it won’t go all the way to the edges). Sprinkle with turbinado sugar. Bake until the top begins to crack and firm to the touch. This should take about 25 to 30 minutes. Remove them from the oven and let them cool in the pan for 10 minutes. Once cooled, tip them out onto a cutting board and slice them into 8 scones. Let the finished scones cool off on a cooling rack for 15 minutes before enjoying.