Get your no fuss pumpkin scones, here! <10 points if you say this in your ‘get your ice cold beer here’ voice from the ballpark.>
But really – I’m typically team no pumpkin anything until the leaves are falling. But we had one slightly tepid day in a sea of 80+ degree September days and I was all ‘gotta make something pumpkin!’ So, I’m apparently a no-pumpkin-until-leaves-fall fraud.
No matter what team you are on – I’m certain you will enjoy these whether you make them tonight or mid-October. So for you mid-October folks, bookmark this stat!
If you have never made scones before, I promise we keep it simple here. Real bakers have a pastry cutter to cut the butter into the flour for the perfect texture. I’m a fraudulent baker who doesn’t own a pastry cutter so I used the fancy combination of the back of a fork and my hands. It worked great as well – so my fellow fraudulent bakers take note.
With just a touch of sugar, the fall spices and pumpkin are the star here. It may look like a lot of ingredients but half of them are spices, which I bet you already have in your cupboard. But, if you don’t – I’ve been told pumpkin pie spice is a good substitute. (I haven’t tried it, so I’m not sure how much to tell you to add. Keep me updated if you figure it out!) The combination of canned pumpkin and yogurt keep these from becoming too dry and crumbly, which is the worst when it comes to scones if you ask my non-professional baker self.
We made 3 batches of these guys getting them just right for you. Fortunately, they were all minor tweaks aka all 3 batches were edible. We finished the last of said pumpkin scones this morning at breakfast. And, I’m currently in a very ‘civilized discussion’ with my 3-year-old about why we need to make more tonight. They’re that good guys! Do yourself a favor and add these to your to-do list stat.
Pumpkin Scones
Ingredients
- 2 1/2 cups white whole wheat flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 6 Tbsp butter
- 2/3 cup pumpkin
- 2/3 cup whole milk yogurt not greek
- 1 egg
- 1 tsp vanilla
- 1/3 cup chocolate chips
Cinnamon Glaze (optional)
- 1/2 cup powdered sugar
- 1 Tbsp milk
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder & soda, salt, and spices. Stir.
- In a smaller bowl, combine pumpkin, yogurt, egg, and vanilla. Whisk together.
- Cube your cold butter - cut each Tbsp into about 4 pieces. Throw cold butter into the flour mixture. If you have a pastry cutter, you're awesome! Use that. If not, use the back of a fork and/or your hands to break up the pieces of butter into the flour.
- Add the pumpkin mixture to the flour-butter mixture and stir just until combined.
- Stir in the chocolate chips. The dough will be stickier than a 'normal' scone. So, we'll drop them onto the pan instead of shaping them into triangles.
- Decision time- do you want 10 bakery size scones? Or, 20 mini scones? Either way put half your scones on each baking tray. Bake 10 scones for 23-25 minutes. Bake 20 mini scones for 14-16 minutes.
- As the scones are cooling on a wire rack, mix up the glaze ingredients. It will be fairly thick so it doesn't run off the scones. Drizzle over the cooled scones with a spoon. Or, scoop into a baggie - cut off the end - and drizzle more precisely over the scones. Best eaten right away - but if you are saving for later, glaze right before eating.
- **UPDATE: 2021** If anyone else needs the easy button these days, in a big bowl mix flour through ground cloves in a medium bowl. Melt the butter - add pumpkin, ANY yogurt, egg, and vanilla. Mix that into the flour mixture. Add chocolate chips. And tada! Just that easy - just that quick!
Notes
- These freeze great! Wait for the glaze to harden and then freeze. Microwave for 10-20 seconds to keep the glaze from melting into the scones. Or, allow to thaw on the counter overnight.
- The scones keep a little nicer (at room temp) without the glaze on them. I'd recommend glazing the ones you will eat today and storing the rest without the glaze. Keep the glaze in the refrigerator and glaze as you go the rest of the week. Have I used the word glaze enough?!
These look so yummy and the perfect accompaniment to a latte!
I’m digging your style!
A keeper!! Love it!!
Put it in the fall foods line up!! There’s just something so comforting about a scone and a cup of coffee 🙂
Looks yummy, love that you put in chocolate chips!!
Is there any other way?! 😉
The recipe sounds amazing!! :)) You have a lovely blog! :))