Pumpkin Oatmeal Raspberry Scones

Cooking Time: 12    Servings: 6-8

Products needed:

  • Butter-All Natural Infused Olive Oil
  • Eureka Lemon Olive Oil

Ingredients:

From Thea Zimmerman

  • 1 3/4 cups flour
  • 1 1/2 cups quick oats
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 cup pumpkin
  • 1 egg
  • 2 tablespoons buttermilk or plain yogurt
  • 3 tablespoons Olive Scene mild Extra Virgin Olive Oil (Butter or Eureka Lemon works great too)
  • Half-n-half or cream
  • 1/4 cup Seedless Raspberry Jam 

Directions:

  1. In large bowl (I actually use my KitchenAid mixer), mix dry ingredients. In separate bowl, mix pumpkin, egg, buttermilk, and oil.
  2. Add to dry ingredients and mix until all ingredients are just incorporated.
  3. Do not beat.
  4. Turn out onto lightly floured surface and knead once or twice.
  5. Cut in half, then pat each half out to about 6-8" circle.
  6. Cut into 6 triangles.
  7. Place on parchment lined cookie sheet.
  8. Brush tops lightly with cream, and using your thumb, press a deep indentation into the thick end of the scone.
  9. Fill with a spoonful of jam (do not overfill).
  10. Bake at 400° for 12 minutes or until done.