Pumpkin Oatmeal Cinnamon Chip Scones

My poor scone blog…falling into oblivion like this with half written posts languishing in cyberspace as I struggle to bake scones and care for my now three and a half month old…
Scones, you are never far from my mind. My mind just gets overwhelmed by the day to day responsibilities I have now.

My test group loved these!

So without further ado, I’ll introduce these scones I tried the beginning of April. Pumpkin Oatmeal Cinnamon Chip Scones. A mouthful big just in name…definitely worth the mouthful you’ll cram in while consuming said scones. I tried them out on unsuspecting meeting attendees, and everyone really enjoyed them (made obvious by the second helpings snitched by ladies trying to watch their weight). So I considered them a success, and hope others will agree!

Yield: 24 small scones
Prep time: 25 minutes

Baking time: 12-15 minutes


2 cups flour
1 cup oatmeal
8 tbsp butter
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground clove
1-1/2 tsp baking soda
2 tbsp baking powder
3/4 tsp salt
3/4 to 1 cup cinnamon chips
1 cup pumpkin purée
1/4 cup buttermilk, plus more for brushing
6 tbsp honey
1.5 tsp vanilla extract

Optional: coarse sugar or cinnamon sugar for sprinkling


1) Preheat the oven to 400ºF. Combine the flour, oatmeal, spices, baking soda, and baking powder and whisk.

2) In a medium measuring cup, whisk together the honey, vanilla, and 1/4 cup buttermilk.

3) Add butter to the flour mix and work in with a pastry blender.

4) Add cinnamon chips to the dry mixture and toss with a wooden spoon.

5) Add pumpkin and stir with a wooden spoon.

6) Add the buttermilk-honey mixture to the dry mixture and combine with a wooden spoon.

7) Pat into a long log about 1/2-inch high and slice into about 24 scones. Transfer to a parchment lined baking sheet and brush with leftover buttermilk. Sprinkle with coarse sugar or cinnamon sugar if desired.

8) Bake until golden on top.

9) Allow to cool for several minutes before enjoying.

The Process:

First things first: measure it all out!
Then combine the dry ingredients.
For these honey-sweetened scones, whisk the honey with some buttermilk, and the vanilla extract. Save the pumpkin for later!
Add the butter and work in with a pastry blender.
Some pea-sized chunks of butter are okay.
Next add the cinnamon chips.
Then the pumpkin puree.
Don’t forget about your honey mixture! Make sure it’s lightly whisked and pour it on in.
Give the dough a few turns with a wooden spoon until it’s mostly combined.
Then turn the dough out onto a lightly floured countertop.
Flatten into a log about 1/2-inch high and cut into scones of your desired size and shape.
Place on a parchment-lined baking sheet, brush with extra buttermilk, and pop in the oven.


alPersonally, I found these scones a bit on the sweet side. Next time I try them, I think I’d reduce the cinnamon chips to about 3/4-cup instead of a full cup. But if you like your scones on the sweet side, keep the enter cup!


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