This potato soup comes together quickly and is warming on a chilly day.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- ½ cup wheat germ
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 6 tablespoons cold butter
- 1 (15 ounce) can 100% pure pumpkin puree
- 1 cup milk
- ½ cup brown sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons raw sugar (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
- Mix flours, oats, wheat germ, baking powder, cinnamon, salt, and nutmeg together in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse sand.
- Combine pumpkin, milk, brown sugar, egg, and vanilla extract in a small bowl. Add to the flour mixture and mix until dough is moistened and just combined.
- Divide dough evenly between the prepared baking sheets. Flatten into 8-inch circles 1/2- to 3/4-inch high. Score each circle into 6 wedges with a butter knife. Sprinkle with raw sugar.
- Bake in the preheated oven until edges are lightly browned, 14 to 17 minutes. Be careful not to overbake. Cool on the cookie sheets for 10 minutes. Serve warm.
- If you prefer smaller scones, cut into 16 wedges instead of 12.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 327 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |