Spiced Pumpkin Oat Scones

12 scones
45 min

A sweet pumpkin scone filled with warm fall spices, sweet golden raisins, dried cranberries and hearty oats. They're tender, warm and flaky on the inside with a nice crunch on the outside. I like to top my scones with a sprinkling of sparkling or turbinado sugar and a few additional oats before popping them in the oven for an extra crunchy exterior. I enjoy mine fresh out of the oven, but you can serve yours at room temperature if you prefer. These pumpkin scones are sure to be a new fall favorite treat and will make your home smell divine while baking in the oven.

Spiced Pumpkin Oat Scones
Recipe details
  • 12  scones
  • Prep time: 25 Minutes Cook time: 20 Minutes Total time: 45 min
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  • 2 1/4 cups all purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/2 cup cold, cubed unsalted butter
  • 1/4 cup, plus two tablespoons dried cranberries
  • 1/4 cup, plus two tablespoons golden raisins
  • 3/4 cup canned pumpkin puree
  • 2 large eggs
  • 2 tbsps maple syrup
  • 2 tbsps sparkling or turbinado sugar

In a large bowl, whisk together the dry ingredients; the flour, oats, sugar, baking powder, salt and spices.
In a medium sized bowl, whisk together the pumpkin puree, eggs and maple syrup.
Add the cold, cubed butter to the bowl of dry ingredients. Use your fingers or a pastry cutter to cut the butter in until a pea-sized crumb consistency forms. Stir in the dried fruit until evenly distributed.
Add the wet ingredients to the dry ingredients. Mix together until everything is just combined. Be careful not to overwork the dough.
On a lightly floured piece of parchment paper, pour out half the dough. Wet your hands and shape the dough into a 3/4 inch thick disc. Repeat with the second half of the dough.
Freeze the dough discs until firm. About 30 minutes.
Pre-heat the oven to 425 degrees F. Cut each disc into 6 wedges. Wiggle the wedges at least 1 inch apart. Optionally, sprinkle sparkling or turbinado sugar on the tops of each scone along with a few oats.
Bake for 18-20 minutes or until the scones are golden on the outside and fluffy on the inside. Let them cool on a wire rack for 5 minutes before serving.
  • Be sure to wet your hands when shaping the dough as it can be quite sticky.
  • If you've accidentally left your dough in the freezer and it's completely frozen, simply add a few minutes onto the cooking time. (3-5 minutes should do)