Pumpkin Spice and Granola Scones

Posted under by on published by Nature's Path

It’s pumpkin-spiced-everything season and we couldn’t be happier. Celebrate the changing leaves and cooling temperatures with these super-yummy scones. Don’t forget the maple yogurt topping!

  • 8 servings
  • 10 mins prep, 20 mins cook 30 mins total

Ingredients:

Pumpkin Spice and Granola Scones

  • ¾ cup (175 mL) organic whole-wheat flour
  • ¾ cup (175 mL) organic all-purpose flour
  • ¼ cup (60 mL) organic buckwheat flour
  • ½ cup (125 mL) Nature’s Path Pumpkin Seed + Flax Granola
  • ⅓ cup (75 mL) packed brown sugar
  • 1 tbsp (15 mL) pumpkin pie spice
  • 1 tbsp (15 mL) baking powder
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) cold unsalted butter, cubed
  • ½ cup (125 mL) buttermilk

Maple Yogurt Topping

  • 2 tbsp (30 mL) plain Greek yogurt
  • 2 tsp (10 mL) maple syrup

Directions:

Pumpkin Spice and Granola Scones

  1. Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. In bowl, whisk together whole wheat, all-purpose and buckwheat flours; stir in Flax Plus Pumpkin Flax Granola, brown sugar, pumpkin pie spice, baking powder and salt.
  3. Using pastry cutter, two knives or fingertips, cut in butter until mixture resembles coarse crumbs.
  4. Add buttermilk to flour mixture. With fork, stir briskly just until ragged dough forms.
  5. Turn dough out onto lightly floured work surface. Pat into 9-inch round, about 1 inch thick. Cut into 8 wedges. Transfer wedges to prepared baking sheet.
  6. Bake for 18 to 20 minutes or until golden brown. Transfer to rack; let cool.

Maple Yogurt Topping

  1. In small bowl, stir together yogurt and maple syrup.
  2. Transfer to resealable bag and snip off corner.
  3. Drizzle topping evenly over Pumpkin Spice and Granola Scones
Nature's Path

Nature's Path

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