Pumpkin and Oatmeal Scones

I love to make muffins, but sometimes I just feel like making scones.  A scone is a fancy word for a "rich quick bread cut into a triangle shape" according to the Merriam Webster Dictionary. Pumpkin is so versatile and I have been testing it in different baked goods lately, like my pumpkin chocolate muffins a few posts ago.  Lauren and I split one of the scones yesterday for a late afternoon "snack."  Scones are yummy anytime of the day, not just for breakfast!

*Photo courtesy of: Mary Gajda- Capital Area Women's Lifestyle Magazine

Ingredients:

2 cups white flour
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup milk
3/4 cup packed pumpkin
1/2 teaspoon vanilla extract
1/2 cup old fashioned oats

Preheat oven to 350 degrees.  Blend flour, brown sugar, cinnamon, baking powder, baking soda and salt together in a large bowl with large spoon.  Using two knives, "cut" butter in until it resembles large crumbs.  Add remaining ingredients and mix well.  On floured surface (I used about 2 teaspoons flour) take the mixture and knead about 15-20 times.  Put flour on the palms of your hands, if necessary too - the mixture may be a little sticky!  Press into a 9-inch circle to about 1/4 to 1/2 inch in thickness.  Using a serrated knife, cut into eight equal sized triangles and place on cookie sheet lined with parchment paper.  Bake about 20 minutes or until a toothpick inserted into the middle of  the scones comes out clean. Remove from oven and immediately transfer to a wire rack to cool. Store covered at room temperature.

*These scones are fabulous on their own, but if you want to make a really EASY chocolate glaze, when the scones are completely cool, just melt one ounce of a "Baker's Semi-Sweet Chocolate Premium Baking Bar"  in a small bowl in the microwave and drizzle with a spoon!