PUMPKIN OAT SCONES
1 1/2  cups unbleached flour
3/4 cup rolled oats
1/4 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp. salt
1 tbsp unsalted butter
1/2 cup dried currants
1 egg
1/2 cup pureed or canned pumpkin
2 tbsp cream

Heat oven to 350ºF,
Place flour, oats, sugar, baking powder, cinnamon, and salt in food processor. Pulse quickly. Add butter and pulse until mixture resembles coarse crumbs. Pour into large bowl and add currants.
Whick egg, pumpkin, and cream  together and add to the flour mixture. Stir until just moistened.

Turn dough onto floured board and knead  a few times, then pat into a 1" thivk circle.
Slice into 8 wedges and place each on an ungreased baking sheet. Bake 20 to 25 minutes or until lightly browned.
Serve warm with butter and jam.
 
This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.