Clean Pumpkin Chocolate Chip Scones

• Vegetarian
• Gluten free

• Produce

  • 6 tbsp Pumpkin puree

• Condiments

  • 3 tbsp Maple syrup, pure

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 tbsp Chocolate chips, miniature
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cups Whole wheat flour or gluten-free* flour, white

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 tbsp Greek yogurt, plain nonfat
  • 3 2/3 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp salt
• 2 tbsp (28g) unsalted butter, cold and cubed
• 6 tbsp (92g) pumpkin purée (not pumpkin pie mix)
• 2 tbsp (30g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup
• 3 tbsp + 2 tsp (55mL) nonfat milk, divided
• 1 tsp vanilla extract
• 2 tbsp (28g) miniature chocolate chips, divided

Directions

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the pumpkin purée, Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Fold in 1½ tablespoons of chocolate chips.
• Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips into the tops. Bake at 425°F for 16-19 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.