I love scones. Especially freshly baked ones. This weekend I whipped up a batch of cranberry yogurt scones for my co-worker, who just got back from maternity leave.
I was craving some for myself, but since I had already made these last week, I started searching for a suitable replacement. I eyed my Costco-size can of Libby’s pumpkin, and determined it needed to be incorporated. Unfortunately, none of the pumpkin scone recipes were striking my fancy. Fortunately, I really enjoy playing with recipes and making them my own.
What resulted from my adaptions wasn’t quite a scone, and wasn’t quite a muffin. Therefore I dub these: Pumpkin Scruffins. They are scrump-diddily-umptious! Even my pumpkin-hatin’ hubs loved them. And I may, or may not, have eaten two of these on Easter.
Adapted from this recipe
Nutritionals: Cal: 231, Carb: 34g, Fat: 9g, Pro: 4g, Fiber: 2g, Sugar: 14g
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1/4 cup white granulated cane sugar
6 TBS cold butter
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 tsp vanilla bean paste (can sub 1 tsp vanilla or the insides of one vanilla bean)
6 oz Stoneyfield Organics 0% French Vanilla yogurt
1/3 cup raisins
1/2 cup canned pumpkin
Preheat oven to 425.
Sift together: whole wheat flour, white flour, baking soda, baking powder, salt & pumpkin pie spice.
Add cold butter and mix until incorporated, (do not be afraid to use your hands).
Add vanilla bean paste, yogurt, raisins and canned pumpkin.
Form into a ball and flatten on a greased cookie sheet, roughly 1/2 inch thick.
Bake for 20-25 minutes.
Cut with a knife (or a pizza cutter – this worked great!) and transfer to cooling rack.
Who says pumpkin is just for fall? Pumpkin is my favorite flavor year round! Enjoy 🙂