It’s okay if I post a pumpkin recipe in June, right? We’re experiencing some dark, dreary weather here in Florida today thanks to a tropical storm in the area, so I’m feeling a bit fall-ish… If you’re a pumpkin-only-in-the-fall purist, feel free to come back to this recipe in September. 😉 But if I know you real pumpkin fans out there, I know you’ll welcome a pumpkin treat any time of year!
I actually made these scones when I was in New York last month, right after I made strawberry banana scones. I guess I was on a scone kick! Seriously, scones are underrated. They’re so easy to make and make such a great breakfast, whether you’re relaxing at home with a cup of coffee or on the go.
Thanks to the pumpkin and a good helping of greek yogurt, these scones are soft and fluffy, and anything but dry. I went with plain greek yogurt, but you could also use vanilla, honey, or even the apple-cinnamon and pear flavors (Chobani, obv). Using both pumpkin and greek yogurt also cuts down on the amount of butter used in the recipe, which means you have my permission to enjoy these guilt-free. 😉
I sweetened these scones with honey instead of sugar, and then loaded up on the spices — cinnamon, nutmeg, and cloves! I’m convinced the key to making the ultimate comforting, pumpkin treats is all in the spices.
Another thing making these pumpkin scones terrific? Two words: cinnamon chips. I’ve never met a recipe I didn’t like when cinnamon chips were involved! They are magical, I think. I know some of you have a hard time finding them — Hershey’s makes them; I can almost always find them at Target.
Give these a try! I promise you will enjoy them, no matter what time of year.
[print_this]Pumpkin Greek Yogurt Scones
Soft, fluffy pumpkin scones made with greek yogurt. Cinnamon chips give the scones extra sweetness; for added texture, mix in dried fruit or nuts.
Makes 6 to 8 large scones or 12 to 16 small scones
Prep time: 20 minutes
Cook time: 30 minutes
- 1 cup canned pumpkin
- 2 tablespoons milk (any kind; I used unsweetened vanilla almond milk)
- 1/2 cup nonfat plain greek yogurt
- 1/4 cup honey
- 1 3/4 cups all-purpose flour
- 3/4 cup quick cooking oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 tablespoons unsalted butter (cold), cut into small pieces
- 1/2 cup cinnamon chips (or any other chip, or chopped nuts)
In a small mixing bowl, stir the pumpkin, milk, yogurt, and honey until mixed well. Set aside.
In a large mixing bowl, stir the flour, oats, baking powder, salt, cinnamon, nutmeg, and cloves. Cut in the butter with a fork, until the mixture is crumbly. Add the cinnamon chips. Stir in the wet ingredients, mixing until just blended (do not overmix!).
Line a large cookie sheet with parchment paper. Turn the dough onto the cookie sheet lined with parchment paper. For large scones, form the dough into one disk, about 1 to 1.5 inch thick. For small scones, form the dough into two separate disks, each about 1 inch thick. m the dough into a disk, about 1 inch thick. Chill in the freezer 10 to 20 minutes.
Meanwhile, heat the oven to 400 degrees F. Remove the dough from the freezer after it has chilled. Slice the dough into 6 to 8 equal slices (depending on size preference). Separate the slices a bit, as they will expand while they bake. Bake large scones 25 to 30 minutes, small scones 15 to 20 minutes, or until the edges are golden brown. Allow the scones to cool slightly before serving.
This is an original recipe from www.littlebittybakes.com.