What time is it? It’s stress o’clock.
It’s exam season and that means that I should be studying but guess who’s at stopped at procrastination station? Your girl right here. The study train has taken a break and all the passengers including motivation, energy and focus have gotten off the train for a little snack.
What’s my favourite kind of snack you ask? Well, recently I have decided that my favourite baked good is a warm and buttery scone. With flecks of crisp edges and a soft and tender middle, scones are the best. I’ve become a little obsessed. From sweet blueberry scones and espresso chocolate scones, to savory salmon and dill scones and cheddar and herb scones, I love them all. Scones are the underdogs of the quick-bread arena but they will always have my vote when they enter the ring against muffins and loaves.
P.S. Tip for anyone attending McMaster, the Grind cafe has some of THE BEST scones I have ever had. Be sure to check out their instagram for daily creations. (not sponsored)
To end this post short (because the study train conductor is waving her flag and tooting the train’s horn to leave procrastination station), please enjoy these delicious pumpkin oat scones that I made a while back when I was once again stopped at procrastination station.
Shout-out to one of the loveliest, most creative and amazing friends I have for her incredible photography and videography skills and her help in making my drab looking scones look like movie stars. Check out her other work here.
Pumpkin Oat Scones
- 2 cups flour
- 3/4 cup oats
- 1/3 cup sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 butter (cold)
- 1 egg (beaten)
- 3/4 cup pumpkin mash
- 1 tsp vanilla extract
- 1 chocolate chips or other mix-ins *optional
- Combine flour, oats, sugar, salt, pumpkin pie spice, baking powder in a large bowl. Cut in the cold butter using a pastry blender (or your hands by quickly tearing flour covered chunks of butter without causing the butter to melt) until the mixture resembles coarse crumbs or small grains. Add in chocolate chips if using.
- In a separate bowl, combine egg, pumpkin mash and vanilla extract.
- Add wet ingredients to the dry and stir until just combined. Turn out onto a lightly floured surface and shaped into two rough rounds. Cut each into 6-8 pieces.
- Place scones on a non-stick or parchment lined baking tray and freeze for 30 mins to get the best rise. Preheat oven to 425F
- Bake for 20-25min or until poofed and golden grown.
- Serve warm and enjoy!
Recipe adapted from King Arthur Flour.