Pumpkin Oat Scones

1 1/2 c. whole wheat flour
1 1/2 c. rolled oats
1T. baking powder
1/4 tsp. salt
1/3 c. cold butter, unsalted
1 c. dried fruit(optional)
1/3 c. pumpkin puree
1/2-3/4 c. milk
1/3c. honey


Heat oven to 375. In a bowl combine first 4 ingredients. With hand or pastry blender, work in the butter until mixture resembles coarse crumbs. Stir in fruit if using. Add the milk, pumpkin, and honey mixing just until moistened. Turn dough onto floured surface; knead gently 6 times. On a lightly greased cookie sheet, pat out the dough to form an 8 inch circle. With a sharp knife, lightly score the circle into 8 wedges; place in the oven and bake for 25-30 min., or until golden brown. Break apart and serve warm. We like to serve ours with clotted cream!