Cinnamon Pumpkin Cranberry Scones
This a fantastic way to make a healthy Thanksgiving treat that tastes AMAZING. Team CKA are HUGE fans of Greek Yogurt and use it when baking all the time (especially the Chobani brand)! For this recipe, we use holiday themed ingredients like cranberries, pumpkin and seasonal spices, but you can make it year round and substitute your favorite fruit (blueberries, strawberries, peaches etc…) and just use the corresponding Chobani Yogurt flavor. Enjoy!
2 ½ Cups all-purpose flour, plus 1-2 tsp for flouring work surface
¼ cup brown sugar plus 1 tablespoon of white sugar for sprinkling on top
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
6 Tbsp unsalted cold butter, cut into 1/4-inch cubes
½ cup canned pumpkin
1 cup dried cranberries
½ cup plain Chobani Greek Yogurt (this substitutes for sour cream)
1 tsp vanilla
¼ cup cold milk (buttermilk or regular is fine)
Preheat oven to 425°F. Stir together flour, sugar, baking powder, salt, cinnamon, nutmeg and baking soda in a bowl. Add butter, using hands or fork, work until mixture resembles coarse crumbs. Add pumpkin, vanilla and Chobani to the milk and mix. Gently stir into dry ingredients. Do not over mix. If the dough is too wet, you can add more flour.
Turn dough onto floured surface and with floured hands, knead 2 to 3 times. Gently press dough into rectangle, about 1 1/2-inches thick. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles).
Arrange wedges on a parchment-paper-covered cookie sheet. Sprinkle each wedge with a little sugar. Bake until golden, about 12 to 15 minutes. Remove to wire rack to cool. You can also use a griddle to cook these scones if you don’t have an oven – just cook until golden and then flip to do the same on the other side. Once cooled, serve with milk or tea. Enjoy!