These Pumpkin Spiced Scones are buttery, moist and deliciously scented with pumpkin spice. Serve them warm with a maple caramel drizzle and/or clotted cream or jam!
Preheat oven to 400F.
In a large bowl, add the flour, sugar, baking powder, pumpkin spice and salt. Whisk to incorporate air and break up clumps.
Add the chilled butter and quickly rubbing the butter between your fingers to work it into the flour mixture. The mixture should resemble corn meal.
In a measuring cup, measure out the greek yogurt, pumpkin puree and milk. Create a well in the middle of the flour mixture and pour the wet ingredients in.
With a fork, start working the flour mixture into the centre, the dough should start to come together.
Pour the mixture onto a clean table or cutting board and work the mixture into a ball. If the dough is too sticky, add more flour, a tbsp at a time.
Sprinkle flour on a rolling pin and roll the dough until its about an inch thick. With your knife or with a cookie cutter, cut out as many scones as you can! You can work the scraps into a ball once more to cut out more scones.
From here, you can either do the egg wash and sprinkle the top with turbinado sugar and bake it or place them in the freezer to bake at a later time.
If you're baking them right away, bake for about 10 -12 minutes until the scones are golden brown all over.
If you're baking them frozen, bake for about 12-15 minutes until the scones are golden brown all over.
In a small/medium saucepan, combine all the ingredients and bring to a boil on medium-high heat.
Reduce the heat to about medium-low, simmer for 4-6 minutes until its nice and thick. Drizzle on top of scones.