Cinnamon Sugar Pumpkin Scones Recipe

Name: Cinnamon Sugar Pumpkin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCONES:; 1-1/4 cup Whole Wheat Pastry Flour; 1/2 cups All-purpose Flour; 1/4 cups Almond Flour (you Can Also Replace With More All Purpose Flour); 2 Tablespoons Brown Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Kosher Salt; 3/4 teaspoons Cinnamon; 1/8 teaspoons Nutmeg; 1/8 teaspoons Ginger; 1/8 teaspoons Cloves; 1/4 cups Pumpkin Puree; 1 teaspoon Vanilla Extract; 3 Tablespoons Plain, Non-fat Greek Yogurt; 2 Tablespoons Cold Unsalted Butter, Cubed; 1/4 cups Non-fat Milk Or Milk Of Choice; FOR THE CINNAMON-SUGAR TOPPING AND BUTTER:; 2 Tablespoons Granulated Sugar; 1/2 teaspoons Cinnamon; 2 Tablespoons Room Temperature Butter, Or More As Desired

Servings: persons

FOR THE SCONES:
1-1/4 cup Whole Wheat Pastry Flour
1/2 cups All-purpose Flour
1/4 cups Almond Flour (you Can Also Replace With More All Purpose Flour)
2 Tablespoons Brown Sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Kosher Salt
3/4 teaspoons Cinnamon
1/8 teaspoons Nutmeg
1/8 teaspoons Ginger
1/8 teaspoons Cloves
1/4 cups Pumpkin Puree
1 teaspoon Vanilla Extract
3 Tablespoons Plain, Non-fat Greek Yogurt
2 Tablespoons Cold Unsalted Butter, Cubed
1/4 cups Non-fat Milk Or Milk Of Choice
FOR THE CINNAMON-SUGAR TOPPING AND BUTTER:
2 Tablespoons Granulated Sugar
1/2 teaspoons Cinnamon
2 Tablespoons Room Temperature Butter, Or More As Desired

1
Preheat oven to 425u00b0F and line a baking sheet with parchment paper.
2
In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, salt, and spices.
3
In a smaller bowl, whisk together the pumpkin, vanilla, and Greek yogurt.
4
Using a pastry cutter or fork, cut the cold cubed butter and the pumpkin mixture into the dry ingredients until pea-sized chunks form. Pour in the milk and stir until the dough comes together.
5
Dump the dough out onto a floured surface and knead it several times (if the dough is sticky, sprinkle a little more flour on top of it before you begin kneading). Pat the dough into a 1-inch thick circle or rectangle and cut out 8 scones (you can also use a cookie cutter).
6
Place the scones on the baking sheet and brush the tops with milk. Mix the sugar and cinnamon for the cinnamon-sugar topping, and sprinkle about 1/4 teaspoon over the scones. Bake for 10-12 minutes or until the scones are set and golden in color.
7
Remove from the oven and cool on a wire rack.
8
While the scones are cooling, whisk together the remaining cinnamon sugar and room temperature butter for the cinnamon sugar butter to serve alongside the scones.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE SCONES:, 1-1/4 cup Whole Wheat Pastry Flour, 1/2 cups All-purpose Flour, 1/4 cups Almond Flour (you Can Also Replace With More All Purpose Flour), and more.

Yes, Cinnamon Sugar Pumpkin Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Sugar Pumpkin Scones

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