PUMPKIN CHOCOLATE CHIP SCONES
Get ready to indulge in fall with a healthy twist! 🍂 These Pumpkin Chocolate Chip Scones are everything you love about seasonal baking—warm, spiced (but not too much!), and tastefully pumpkin-y—but with a lighter, fluffier texture. Traditional scones can sometimes be a little dense, so I tweaked the ingredients to make these a bit softer and less heavy. Removing the butter and incorporating a bit of Greek yogurt and pumpkin puree, these scones stay moist and tender without sacrificing that signature fall flavor.🧡 Plus, the rich bursts of chocolate chips satisfy that chocolate craving. 😍 Perfect with a cup of tea or coffee on a crisp fall morning or a half cup of nonfat Greek yogurt and a cup of fresh fruit for a light breakfast or lunch.😋
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup light brown sugar + 1 teaspoon
- 1½ teaspoons pumpkin pie spice
- ½ cup pumpkin puree
- 2 overripe bananas peeled and mashed
- 1 whole egg lightly beaten + 1 egg white
- 1 teaspoon pure vanilla extract
- ¼ cup nonfat Greek yogurt plain
- ⅓ cup mini chocolate chips
- Nonstick cooking spray
Instructions
- Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- Whisk the flours, baking powder, baking soda, salt, cinnamon, ¼ cup light brown sugar, and pumpkin pie spice together in a large bowl. Add the pumpkin puree and mashed bananas to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
- Whisk the whole egg, vanilla extract, and yogurt together in a small bowl. Pour it over the flour mixture and then mix it all together until everything appears moistened. Stir in the chocolate chips.
- Work the dough into a ball as best you can and transfer onto a lightly floured work surface. With floured hands, knead 4 to 5 times. Place dough onto prepared baking sheet and press into a 9-inch circle. Cut dough into 12 equal wedges, cutting to but not through the bottom of the dough.
- Using a pastry brush, brush scones with egg white and sprinkle with the teaspoon of brown sugar, if desired. (This gives a nice crunch!)
- Bake the scones for 15 minutes or until golden brown. Remove from the oven and allow to cool slightly. Serve hot. Makes 12 servings.
Notes
The scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. You can also freeze them for up to two weeks, heating in the microwave for 30-40 seconds, checking halfway for doneness.
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