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Pumpkin Scones

By Jessica Harbour, MK November 23, 2011

These pumpkin scones are a great Thanksgiving (or day after) breakfast.  You can make them the night before and just warm them up while you're preheating the oven for the turkey!  


Ingredients

 

  • 1/2 cup vanilla yogurt
  • 1 tsp baking soda
  • 4 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup butter
  • 1 cup pumpkin
  • 1 egg
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips
What you do:
  1. Preheat oven to 350, and prepare a baking sheet.
  2. Sift together flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate small bowl, mix yogurt and baking soda.
  4. Cut butter into dry ingredients until they become grainy.
  5. Drop pumpkin into mixture in spoonfuls, incorporating each spoonful before more is added.
  6. Stir in egg.
  7. Fold yogurt mixture into dough.
  8. Using a large spoon, take handfuls of dough and roll into balls with floured hands.  Keep hands floured throughout this part, dough is VERY sticky.
  9. Place about an inch apart on baking sheet.
  10. Bake for 12-14 minutes.  Err on the side of caution!  Take the scones out when large cracks begin to form on the tops.  If you let them get browned, then they're overdone and dry!
This recipe makes between 2 and 3 dozen scones, depending on how large you make them.  Enjoy!