I was craving pumpkin scones every day last week.
Because scones can be a little time consuming, I knew I would have to wait until the weekend.
And you know what happens for breakfast on the weekends...
Evan's in charge!
My dear husband woke up on Saturday and headed straight for the kitchen to whip up some unbelievably delicious pumpkin scones.
He's made strawberry scones before, so I knew I was in good hands.
The original recipe called for sour cream, but some reviews said to swap it out for a mix of pumpkin puree and Greek yogurt. Healthier scones for the win!
The recipe below is for 12 scones - Evan cut it in half and made six. While I love scones, I knew we didn't need 12 sitting around the house!
Adapted from: Grandma Johnson's Scones on All Recipes
3/4 cup pumpkin puree (not pumpkin pie filling)
1/4 cup Greek yogurt
1 teaspoons baking soda
4 cups white whole wheat flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup butter
additional sugar & cinnamon for sprinkling
Preheat oven to 350 degrees and lightly grease a baking sheet.
In a small bowl, blend the pumpkin, yogurt and baking soda. Set aside.
In a large bowl, mix the flour, sugar, baking powder, salt, cinnamon and nutmeg. Cut in the butter, and then stir in the pumpkin mixture and egg until just moistened.
Place the dough on a floured surface and knead briefly. Using your hands, shape into a circle that is 3/4" thick. Sprinkle with sugar and cinnamon. Cut evenly into 12 wedges and place on a baking sheet 2" apart.
Bake for 23-25 minutes until the tops are golden brown.
Yield: 12 scones