Cinnamon Sugar Pumpkin Scones

• FOR THE SCONES:
• 1-1/4 cup Whole Wheat Pastry Flour
• 1/2 cups All-purpose Flour
• 1/4 cups Almond Flour (you Can Also Replace With More All Purpose Flour)
• 2 Tablespoons Brown Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Kosher Salt
• 3/4 teaspoons Cinnamon
• 1/8 teaspoons Nutmeg
• 1/8 teaspoons Ginger
• 1/8 teaspoons Cloves
• 1/4 cups Pumpkin Puree
• 1 teaspoon Vanilla Extract
• 3 Tablespoons Plain, Non-fat Greek Yogurt
• 2 Tablespoons Cold Unsalted Butter, Cubed
• 1/4 cups Non-fat Milk Or Milk Of Choice
• FOR THE CINNAMON-SUGAR TOPPING AND BUTTER:
• 2 Tablespoons Granulated Sugar
• 1/2 teaspoons Cinnamon
• 2 Tablespoons Room Temperature Butter, Or More As Desired

1. Preheat oven to 425u0b0F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, salt, and spices.
3. In a smaller bowl, whisk together the pumpkin, vanilla, and Greek yogurt.
4. Using a pastry cutter or fork, cut the cold cubed butter and the pumpkin mixture into the dry ingredients until pea-sized chunks form. Pour in the milk and stir until the dough comes together.
5. Dump the dough out onto a floured surface and knead it several times (if the dough is sticky, sprinkle a little more flour on top of it before you begin kneading). Pat the dough into a 1-inch thick circle or rectangle and cut out 8 scones (you can also use a cookie cutter).
6. Place the scones on the baking sheet and brush the tops with milk. Mix the sugar and cinnamon for the cinnamon-sugar topping, and sprinkle about 1/4 teaspoon over the scones. Bake for 10-12 minutes or until the scones are set and golden in color.
7. Remove from the oven and cool on a wire rack.
8. While the scones are cooling, whisk together the remaining cinnamon sugar and room temperature butter for the cinnamon sugar butter to serve alongside the scones.

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Taken from tastykitchen.com/recipes/breads/cinnamon-sugar-pumpkin-scones/ (may not work)