Pumpkin Scones With Maple Yogurt Glaze

pumpkin scones cut up, baked and drizzled with sugar glaze and topped with pumpkin seeds.

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Pumpkin Scones With Maple Yogurt Glaze

These pumpkin scones are soft, lightly sweet, and filled with warm pumpkin spice flavor. They’re made with pumpkin puree and whole wheat flour, then finished with a simple maple Greek yogurt drizzle and toasted pumpkin seeds.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Snack

Cuisine: American

Diet: Halal, Vegetarian

Skill Level: Intermediate

Servings: servings

Author: Rena Awada

Ingredients

Pumpkin Scones:

2½ cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
1/2 cup dark brown sugar
¼ cup coconut oil chilled and solid
¾ cup pumpkin purée
1/4 cup plain Greek yogurt
1 large egg
2 tablespoons maple syrup
2 teaspoons vanilla extract

Maple Greek Yogurt Drizzle

½ cup full-fat Greek yogurt
2 tablespoons pure maple syrup
½ teaspoon vanilla extract

Topping

2 tablespoons toasted pumpkin seeds
Pinch of ground cinnamon

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the 2½ cups white whole wheat flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground cardamom, 1/2 cup dark brown sugar.
Using your fingertips, work the ¼ cup coconut oil (chilled) into the flour until the mixture resembles coarse crumbs; The flour should stay in small pea-sized pieces when you hold it between your fingers.
In a separate bowl, whisk together the ¾ cup pumpkin purée, 1/4 cup plain Greek yogurt, 1 large egg, 2 tablespoons maple syrup, and 2 teaspoons vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix just until a soft dough forms. Do not overmix.
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle about 8 inches wide.
Cut into 8 wedges and place them on the prepared baking sheet, leaving a little space between each scone.
Bake for 18-22 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
Allow the scones to cool for 15 minutes.
Meanwhile, whisk together the ½ cup full-fat Greek yogurt, 2 tablespoons pure maple syrup, ½ teaspoon vanilla extract, and enough milk to create a drizzle consistency.
Drizzle over the cooled scones and sprinkle with 2 tablespoons toasted pumpkin seeds and a Pinch of ground cinnamon.

Notes

Use plain pumpkin puree, not pumpkin pie filling.
Keep the coconut oil chilled and solid for the best scone texture.
Don't overwork the dough or the scones can become dense.
If the dough feels sticky, lightly flour your hands and work surface.
Let the scones cool before adding the yogurt drizzle.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The scones can be frozen without the drizzle for up to 2 months.

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