These amazing scones were made by Mila’s mom (Erika). I love her. A Mama Bestie for sure. Not only were they amazing, she used baby food instead of canned pumpkin, so pay attention all you moms with half empty baby food jars! Also, using fruit puree and yogurt to replace heavy cream, you’re saving calories and adding nutrition, so you can eat, like, all of them. Like me.
2C ap flour
3T brown sugar
2t baking powder
1/2t kosher salt
1/4t ground ginger
1 stick unsalted butter (cold)
1/2C pumpkin apple baby puree (I didn’t have canned pumpkin so I used a partial jar of Mila’s, Earth’s Best “Seasonal Harvest” Pumpkin Apple puree and some Happy Baby Butternut Pear. I figured anything “squashy” would work)
1/2C greek yogurt (I used 1 6oz cup of Chobani 2% pineapple. This is where I would’ve used heavy cream…)
1/2C callebaut mini white chocolate chips
or 1/2C pecans or 1/2C raisins
Demerara sugar (raw sugar)
Preheat the oven to 375 degrees.
Line a sheet pan with parchment. Combine flour, sugar, baking powder, spice and salt into a large bowl. With a pastry blender or 2 knives cut in butter until the butter is the size of small peas (I find it easier to cut the butter into pats before cutting it in since it will be cold).
Add the chips to the mixture, combining with a fork so the chips are well distributed.
Add the puree and yogurt and combine with a fork until the mixture is wet (you will still have loose flour mixture in the bottom of your bowl, that’s ok!) Turn out onto a floured surface and knead about 3 turns or until the dough forms a ball. Do not over knead, the scones will become tough and the warmth from your hands will melt the butter!
Form dough into a 9″ circle that is about 3/4″ high. With a bench scraper or knife cut the circle into 8 wedges or 12 smaller ones and place on the parchment 2″ apart.
Sprinkle Demerara sugar on tops. Bake in the middle oven for 20-25 minutes til slightly brown. Eat warm or room temp. Reheat in the nuker for 10 seconds. Yum!