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
- Preheat oven to 350, and prepare a baking sheet.
- Sift together flour, sugar, baking powder, and salt in a large bowl.
- In a separate small bowl, mix yogurt and baking soda.
- Cut butter into dry ingredients until they become grainy.
- Drop pumpkin into mixture in spoonfuls, incorporating each spoonful before more is added.
- Stir in egg.
- Fold yogurt mixture into dough.
- 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.
- Place about an inch apart on baking sheet.
- 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!
