By San Diego Dining Dish
Another scone recipe! Sorry, but I'm loving these scones. Flavored with pumpkin and chocolate, these scones are more decadent -- more of a dessert scone. They are still quite good with tea and butter, or a glass of milk! The chocolate chips could easily be replaced with some pecans or dried cranberries, if chocolate isn't your thing.
Read More Recipe:
Pumpkin Scones with a Cinnamon Glaze
Honey Yogurt Scones with Fresh Strawberries
Starbucks Copycat Maple Oat Nut Scones
Makes about 8 medium scones.
Ingredients:
- 2 cups whole wheat flour
- 6 tbsp salted butter (or used unsalted and add 1/2 tsp salt)
- 2 tsp baking powder
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1/2 tbsp cinnamon
- 2 tsp pumpkin pie spice
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp plain yogurt
- 1/2 cup chocolate chips
Directions:
- Preheat oven to 375 degrees. Mix flour, baking powder, sugar, cinnamon, and pumpkin pie spice in a bowl. Cut in the butter, mashing it in with a pastry cutter or your fingers. (This step can also be done with a food processor).
- In a separate bowl, combine the pumpkin, egg, vanilla, and yogurt, whisking until slightly foamy. Pour the mixture into the flour-butter mix, and combine well. Add the chocolate chips, if desired.
- Roll the dough onto a cutting board, and cut into triangles or biscuit shapes. Spray a baking sheet or use a silicone liner, placing the scones about 1 inch apart. Bake for 16-18 minutes, until very slightly brown.
- Enjoy warm!
