Cinnamon Chip Pumpkin Oat Scones

I really wanted to make some pumpkin scones last night to be able to share with you guys today, but somehow I managed to run out of flour?!! I seriously thought I had another bag.. I guess now, I apparently bake too much! LOL 🙂 Then I woke up this morning and REALLY wanted scones! And honestly I so prefer oats to flour for scones, they just have such a great flavor. I didn’t have any oat flour but I did have plenty of oats and I knew I could make the oat flour in my food processor. Went to work first thing popping out these scones and I LOVE the way I came out, I am enjoying one with a delicious cup of coffee as I type.

Some really great things about this recipe are 1. if you use gluten free oats this recipe is totally gluten free! (just make sure to use a gluten free friendly option for the flour dusting such as more oat flour!) and 2. It can easily easily be doubled, if you do double I would make 2 circles to cut wedges from. I hope you enjoy them as much as I am!

Cinnamon Chip Pumpkin Oat Scones

2 cups Oats
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ginger
1/8 tsp Allspice
1/8 tsp Clove
1/4 cup Butter, cold and cubed
1/2 cup Pumpkin
1/2 cup Buttermilk
1/4 cup Cinnamon Chips
*plus some flour for dusting

Preheat oven to 425

Blend oats in food processor for a few minutes until they get to a flour like consistency. Add baking powder and spices and pulse to combine. Add cubed butter and blend on low speed until mixture resembles course meal (alternatively you can dump it into a bowl and cut in the butter, but at this point my food processor is already dirty). Add in pumpkin and buttermilk and mix until combined taking care not to over mix. Gently fold cinnamon chips into mixture. Lightly turn out onto a floured surface (any type of flour like substance will work here, I used the last bit of regular flour I had, but especially if you want it to be gluten free you could blend up a little bit extra oats in the beginning and remove it to be used here). Gently shape into round flat circle, making sure both sides are floured. Cut into 6-8 wedges. Bake at 425 for 10-12 minutes, until lightly golden on the outside. Allow to cool briefly before serving.