pumpkin scones

1 1/2 c whole wheat flour
1/2 c oatmeal
1/4 c brown sugar (not packed)
2 t baking powder
1/2 t baking soda
scant 1/4 t sea salt
1 t cinnamon
1/2 t nutmeg
1/4 t clove
1/4 c butter (room temperature)
1/4 cup plain Nancy’s yogurt
1 egg
1 t vanilla
1 c pumpkin
1/2 c raisins
1/2 c chopped walnuts

Preheat oven to 375, lightly butter cooking sheet.

In a large bowl, stir together flour, oatmeal, brown sugar, baking powder, baking soda, salt and spices. Cut in butter using a pastry blender or two knives. Achieve finest texture by quickly rubbing flour/butter mixture between two clean dry flat hands. In a small bowl, stir together yogurt, egg and vanilla, add to flour mixture and stir to combine. Stir in the pumpkin, raisins and walnuts. Dough will be sticky, may have to finish mixing by hand.

Spread dough onto wax paper sprinkled with flour. Pat into circle of desired thickness, then cut into wedges. Bake for 15-20 minutes, until lightly browned. Serve warm with melted butter. Fabulous with roasted root vegetable, fresh cranberry and rainbow chard frittata seasoned with marjoram and sage.

(Recipe based on the carrot scone recipe in Simply Scones by Weiner & Albright, modified on the fly this morning with my breakfast cooking friend Jackie pictured here. Thank you, Jackie.)


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