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What You’ll Need
1/3 cup Chobani® Non-Fat Greek Yogurt, Vanilla Blended
½ cup canned pumpkin purée
½ cup sugar
2 cups all-purpose flour
½ teaspoon kosher salt
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
1⁄8 teaspoon baking soda
¼ cup cold diced unsalted butter
¼ cup Chobani® Whole Milk Plain Greek Yogurt
½ cup maple syrup
2 tablespoons unsalted butter
1 cup sifted powdered sugar
What To Do
Preheat oven to 350ºF.
In a small mixing bowl, whisk together yogurt, pumpkin purée, egg, and sugar.
Sift all dry ingredients together and pulse with butter in a food processor until butter is fully incorporated. Transfer mixture into a medium mixing bowl. Add wet ingredients to dry and fold together until a ball of dough forms.
On a floured surface, knead dough together to fully incorporate ingredients, being careful not to overwork. Pat dough into a rectangular shape until it is approximately 1″ thick.
Using a pizza cutter or sharp knife, slice evenly into quarters. Slice each quarter in half diagonally, creating 8 equal triangles. Repeat the last step to create 16 equal triangles.
Coat a sheet pan lightly with nonstick spray. Place triangles on pan and bake until golden brown, approximately 15-20 minutes. Remove from oven and let cool.
Combine maple syrup, butter, and powdered sugar in a small saucepan over medium-high heat.
Bring to a simmer, whisking constantly. Reduce until thickened. Remove from heat, whisk in yogurt, and cover to keep warm until scones are ready to be glazed.
Drizzle glaze over scones as desired.