Skinny Pumpkin Scones with Chobani Yogurt

It has officially snowed here in Chicago, so I am in full hibernation mode. Goodbye, see you when Summer comes back.

Not really, but I am definitely enjoying spending these chilly nights in the kitchen doing some Fall baking. I am starting to use up all my pumpkin puree that I bought last year. I know that sounds rather odd, but I learned a trick a few years back about baking with pumpkin. You should always stock up on canned pumpkin around Thanksgiving and put it aside for next year’s Thanksgiving. The flavors really develop in the can and you get that real rich pumpkin taste when you bake with a year old pumpkin. I promise it’s not gross, it’s actually quite amazing. The best pumpkin pie I ever made was with older pumpkin.

I pulled out my cans from last year and decided to try something different. I usually make pumpkin desserts for Friendsgiving get-togethers or office parties, but decided to have some friends over for a Fall brunch this year instead. I found countless pumpkin pancake recipes that all sounded mouth watering, but wanted something a little less sweet. When I saw Jaclyn from Cooking Classy’s copycat version of a Starbucks pumpkin scone, I decided to recreate it to lighten it up a bit. I replaced some of the butter with Chobani yogurt and the cream with almond milk. I cut back on the amount of sugar and used white whole wheat flour in replace of all purpose. I also created a pumpkin glaze with Chobani Pumpkin Spice yogurt, for if you prefer a sweeter scone.

Skinny Pumpkin Scones with Chobani Yogurt

Ingredients:

2 1/4
cups white whole wheat flour (2 1/2 cups if you like your scones dry)
2 tsp
baking powder
1/4
tsp baking soda
1/2
tsp salt
2tsp
pumpkin pie spice
2 tbsp brown sugar
2 tbsp
granulated sugar
1/4
cup unsalted butter, cold and diced into pieces
1/4 cup Chobani 4% Plain Greek Yougrt
1/2
cup + 1 Tbsp canned pumpkin puree, chilled and dried (see below)
3 tbsp
almond milk
1
large egg
1 tsp
vanilla extract

Instructions:

1. Preheat
oven to 425 degrees.

2. Measure out pumpkin purree and spread out onto a sheet pan. Using a paper towel pat down on the pumpkin to soak up the moisture. It may soak through multiple paper towels, but this will help remove some of the moisture so they aren’t a muffin texture.

3. In a large mixing bowl whisk together flour, baking
powder, baking soda, salt, pumpkin pie spice, brown sugar
and granulated sugar until well mixed.

4. Add butter and Chobani yogurt, mix with your hands as the dough will start to form. Mix until all dry ingredients are incorporated. Set aside.

5.In a medium mixing bowl whisk together chilled pumpkin puree, almond milk, egg, and vanilla.

6. Pour mixture into well in flour/butter/yogurt mixture. Mix with a wooden spoon then knead in bowl by hand a few times to bring mixture together.

7. Dust a work
surface with flour then invert dough onto surface. Pat and shape dough
into an even 8-inch round. Using a knife, slice into 8 wedges.

8. Place scones on a parchment paper lined baking sheet. Brush tops with
almond milk and bake in preheated oven 13 – 15 minutes until
tops are golden brown and toothpick inserted into center comes out clean.
Transfer to a wire rack and let cool slightly before pouring glaze over the scones.