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Pumpkin Scones

Servings 20 mini scones
Print Recipe

Ingredients
  

  • 2 1/2 cups white whole wheat flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves
  • 6 Tbsp butter
  • 2/3 cup pumpkin
  • 2/3 cup whole milk yogurt not greek
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup chocolate chips

Cinnamon Glaze (optional)

  • 1/2 cup powdered sugar
  • 1 Tbsp milk
  • 1/4 tsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
  • In a large bowl, combine flour, sugar, baking powder & soda, salt, and spices. Stir.
  • In a smaller bowl, combine pumpkin, yogurt, egg, and vanilla. Whisk together.
  • Cube your cold butter - cut each Tbsp into about 4 pieces. Throw cold butter into the flour mixture. If you have a pastry cutter, you're awesome! Use that. If not, use the back of a fork and/or your hands to break up the pieces of butter into the flour.
  • Add the pumpkin mixture to the flour-butter mixture and stir just until combined.
  • Stir in the chocolate chips. The dough will be stickier than a 'normal' scone. So, we'll drop them onto the pan instead of shaping them into triangles.
  • Decision time- do you want 10 bakery size scones? Or, 20 mini scones? Either way put half your scones on each baking tray. Bake 10 scones for 23-25 minutes. Bake 20 mini scones for 14-16 minutes.
  • As the scones are cooling on a wire rack, mix up the glaze ingredients. It will be fairly thick so it doesn't run off the scones. Drizzle over the cooled scones with a spoon. Or, scoop into a baggie - cut off the end - and drizzle more precisely over the scones. Best eaten right away - but if you are saving for later, glaze right before eating.
  • **UPDATE: 2021** If anyone else needs the easy button these days, in a big bowl mix flour through ground cloves in a medium bowl. Melt the butter - add pumpkin, ANY yogurt, egg, and vanilla. Mix that into the flour mixture. Add chocolate chips. And tada! Just that easy - just that quick!

Notes

Other Thoughts:
  • These freeze great! Wait for the glaze to harden and then freeze. Microwave for 10-20 seconds to keep the glaze from melting into the scones. Or, allow to thaw on the counter overnight.
  • The scones keep a little nicer (at room temp) without the glaze on them. I'd recommend glazing the ones you will eat today and storing the rest without the glaze. Keep the glaze in the refrigerator and glaze as you go the rest of the week. Have I used the word glaze enough?!
 
How-to-Use:
Athletes: These work especially well as a post-workout but pre-meal snack. You know, once of those days where you end your training but can't eat dinner for 2 hours. You definitely need a snack in there and this is a great one! Or, anytime of the day = great snack.
Healthy Eating: Pumpkin, pumpkin everywhere! It's that time of year, right? These hearty, whole grain pumpkin scones will get you your pumpkin fix while fueling you up right.
Kids: My 3 year old refers to these as 'pumpkin.' Gets me every time! He's my true recipe tester and these are his favorite creation yet. So, give these a try with your kiddos and lemme know if they are 'pumpkin' fans as well.