These scones just scream Fall! Served with the hot beverage of your choice while sitting out on your porch or deck looking at all the beautiful Fall colors sounds like the perfect way to start any day.
Cooking Time: 12 Servings: 6-8
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
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
In large bowl (I actually use my KitchenAid mixer), mix dry ingredients. In separate bowl, mix pumpkin, egg, buttermilk, and oil.
Add to dry ingredients and mix until all ingredients are just incorporated.
Do not beat.
Turn out onto lightly floured surface and knead once or twice.
Cut in half, then pat each half out to about 6-8" circle.
Cut into 6 triangles.
Place on parchment lined cookie sheet.
Brush tops lightly with cream, and using your thumb, press a deep indentation into the thick end of the scone.
Fill with a spoonful of jam (do not overfill).
Bake at 400° for 12 minutes or until done.