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Tender Pumpkin Greek Yogurt Scones

Moist and Fluffy Tender Pumpkin Greek Yogurt Scones Recipe

Enjoy these Tender Pumpkin Greek Yogurt Scones that bring the cozy flavors of fall to your breakfast table.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Base
  • 2 cups Self-Rising Flour Can substitute with all-purpose flour plus baking powder and salt if needed.
  • 1 cup Greek Yogurt Full-fat recommended for the best richness.
  • 1 cup Canned Pumpkin Must be well-drained to prevent a wet dough.
  • 1/2 cup White Sugar Brown sugar can be used for deeper flavor.
  • 2 teaspoons Pumpkin Pie Seasoning A mix of cinnamon, nutmeg, and ginger can be used as an alternative.
  • 1 teaspoon Vanilla Extract Optional but recommended for richer taste.
  • as needed cups Water Add as necessary for hydration.
For the Topping
  • 1 tablespoon Milk Any type works, including dairy-free options.
  • 1 tablespoon Neutral Oil Canola or vegetable oil recommended.
  • as needed tablespoons Granulated or Coarse Sugar Optional for extra crunchy topping.
For the Cinnamon Glaze
  • 1 cup Sugar Adjust according to taste.
  • 1/4 cup Milk Same type as for the topping.
  • 1/4 cup Butter Melt before mixing.
  • 1/2 teaspoon Baking Soda Important for thickening the glaze.
  • 1 teaspoon Vanilla Enhances flavor.
  • 1 teaspoon Cinnamon Pour generously for best results.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Sharp knife
  • Small pot
  • spatula

Method
 

Recipe Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine self-rising flour, Greek yogurt, and well-drained canned pumpkin. Mix until a shaggy dough forms.
  3. Add white sugar, pumpkin pie seasoning, and vanilla extract. If the dough is too dry, gradually add water until the right consistency is achieved.
  4. Turn the dough out onto a floured surface and knead gently for about 1-2 minutes.
  5. Shape the kneaded dough into a thick disc about 3/4 inch high and cut into 8 triangles.
  6. In a small bowl, mix milk and neutral oil for the topping. Brush over the tops of the dough triangles and sprinkle with sugar.
  7. Bake for 17-20 minutes until golden. Use a kitchen thermometer to check internal temperature reaches about 200°F (93°C).
  8. Prepare the cinnamon glaze by boiling sugar, milk, and butter while the scones bake. Stir in baking soda, vanilla, and cinnamon after thickening.
  9. Once the scones are baked and slightly cooled, pour the warm glaze over the tops.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 450IUVitamin C: 1mgCalcium: 40mgIron: 1.2mg

Notes

These scones are best enjoyed fresh, with customizable toppings to suit your taste.

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