Pumpkin Spice Scone

Ingredients

• 2 cups flour

• 1/3 cup white sugar

• 1 tbsp baking powder

• 1 tsp cinnamon

• 1 tsp Nutmeg

• 1/2 tsp Allspice

• 1/2 Cup Butter

• 1/2 Cup Pumpkin Puree

• 1 Egg

• 1/4 Cup Plain Greek Yogurt

• 3 Tbsp Cream

• 1/4 Cup chopped White Chocolate

• 3 Tbsp Pumpkin Seeds

  Glaze

• 1/4 cup white chocolate

• 1 Tbsp Cream

• 2 Tbsp Pumpkin Seeds

Instructions

Total Cook & Prep Time: 30 Mins

Makes Appx: 8 Scones

1. Preheat the oven to 375 F.

2. Layout baking sheet with parchment paper or spray with cooking spray.

3. Whisk dry ingredients into a medium sized bowl: flour, sugar, baking powder, salt, and spices.

4. Cut butter into dry bowl until flakey texture is achieved.

5. Lightly mix in pumpkin seeds and finely chopped white chocolate into the dry mix.

6. In a smaller, separate bowl whisk together pumpkin puree, egg, yogurt, and cream.

7. Using a spatula, gently fold the the liquid mixture into the dry until just combined.

8. Dump the dough on the counter, gently folding together until flour is incorporated. I like to keep a little bit of flour on my hands as I fold the dough as it can get quite sticky. Gently pat the dough into a flattened 2-2.5 inch thick circular shape.

9. Use a large knife or pastry cutter to cut the circle into 8 triangles.

10. Place each scone on the baking sheet. Dough might be a bit flakey, transfer gently.

11. Bake at 375 for 12-15 minutes. Scones should be lightly browned.

12. While the scones are baking, melt remaining white chocolate and cream on the lowest setting of the burner until melted.

13. Remove scones from the oven and allow to rest for about 3 minutes.

14. Drizzle melted white chocolate mixture onto the scones.

15. Sprinkle a handful of pumpkin seeds on top of the scones for a little crunch!

    Note: I found these scones puffed up a bit more than the other scone recipes, but it results in a really nice texture right out of the oven.

Serve warm with cappuccino or latte. Maybe some Baileys.