Clean Pumpkin Chocolate Chip Scones

Yields: 8 scones

These healthy scones are perfect for fall breakfasts and snacks! They’re ready in just 30 minutes, so they’re great for busy weekdays and lazy weekends alike. Leftovers will keep for at least five days if stored in an airtight container in the refrigerator.

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

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.

Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.

Honey or agave may be substituted in place of the pure maple syrup.

Any milk may be substituted in place of the nonfat milk.

For a vegan version, substitute Earth Balance buttery sticks in place of the unsalted butter, additional pumpkin purée in place of the Greek yogurt, and any non-dairy milk in place of the nonfat milk.

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.

{gluten-free, vegan option, clean eating, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/09/29/clean-pumpkin-chocolate-chip-scones/