As mentioned in a few posts already this fall, I’ve officially given into pumpkin season. These wholesome vegan pumpkin oat scones are a perfect way to celebrate fall baking while also indulging the desire for treats that are a little less sweet, and a little more nutritious, than others.
我发现，那里往往是两种类型的烤饼：那些只是婉转动听且比较干燥，有点像饼干和那些更软，更丰富，而且容易归类为甜食。我真的很喜欢这两种，而我的黑巧克力腰果乳液巧克力烤饼are a good example of the latter.
These pumpkin scones are more the former, though they’ve still got some moisture in the center and a nice, mild sweetness that makes them appropriate for either breakfast or as an afternoon treat. One of the things I love about them is that they’re made with quick oats as well as flour. It was my first time preparing scones this way, and it created a lovely texture. They’re more toothsome than most scones I’ve made at home, and I like that.
为了使烤饼的健康，因为他们，我萌生了用全麦的组合和各种用途的面粉，加上快速燕麦。小麦粉和燕麦是礼貌One Degree Organics，a brand I’ve come to love for its oats, cereals, granolas, breads, flours, and legumes.
一度的发芽全麦粉gives a rich, nutty flavor to the scones. You can try using all whole wheat flour in the recipe, though the combination of white and whole wheat gave the scones a lightness that I really liked.
Hope you’ll have a chance to try this autumnal treat out soon maybe for your day-after-Thanksgiving breakfast or maybe just for fun. You can get the recipe on the一度有机物的网站，在这里！
Enjoy, and see you for the weekend roundup.
This post is sponsored by One Degree Organics. All opinions are my own. Thanks for your support!