Ingredients

The following ingredients have 12 Servings
  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup cold butter ((1 stick))
  • 1/2-1 cup chopped dark chocolate ((depending on your chocolate-level tolerance))
  • 1 cup pumpkin puree
  • 2 medium eggs
  • 1 teaspoon vanilla
  • 1/3 cup yogurt
  • 3 tablespoons milk
  • 1/4 cup pumpkin seeds
  • 2 tablespoons cinnamon sugar

Instruction

  • Combine flour, sugar, baking powder, salt and spices in a large mixing bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Stir in the chocolate.
  • In a small bowl, whisk together the pumpkin, eggs, vanilla, and yogurt. Fold carefully into the dry mix without overworking the dough.
  • Take out a baking sheet and line with parchment paper. Divide the dough into 2 equal pieces and shape them into flat, round disks, about 6 inches in diameter. Brush them with milk and sprinkle with pumpkin seeds and cinnamon sugar. Cut each circle into 6 wedges and pull them apart, so they’re about ¾ inch away from each other. Put the scones in the freezer for 45 minutes.
  • Preheat the oven to 425 degrees. Bake for 20-25 minutes, or until golden brown.