I love to bake, but I find it sort of funny that I urge strikes me out of the blue sometimes.
This morning, I woke up and started on my usual routine: feed Murphy, pour myself an iced coffee, check my email, and take the pug to do his “business” outside. While taking Murphy for his walk around the neighborhood, I got the urge to bake. Not surprisingly, pumpkin was the first ingredient on my list.
Eventually, I came up with the idea for Pumpkin Chocolate Chip Scones, which were inspired by this recipe from the Tabor House Inn in Vermont. Anne and I stayed there for the Stonyfield Barnstorming Tour, and I have not been able to forget these delicious Cranberry Yogurt Scones since.
Pumpkin Chocolate Chip Scones
Makes 8 scones
- 1.5 cups flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons softened butter
- 1/3 cup canned pumpkin
- 1/3 cup plain yogurt
- 1/2 cup chocolate chips
- Preheat oven to 425.
- Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add in pumpkin, yogurt, and butter, mixing as you go.
- Form dough into a ball, place on a greased baking sheet and pat down into a circle about 1/2 to 1/4 inches thick.
- Sprinkle with sugar and cut into 8 segments.
- Bake at 425*F for about 20 minutes or until edges are slightly crisp and the top is lightly browned.
Delicious! I gobbled up two pieces right away.
It’s time to clean the house. Mal just told me that he is “front-loading” his day since he will be “useless” once football starts. I better put him to work ASAP!