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Greek Yogurt Pumpkin Scones

chef Laya
Moist, warmly spiced, and ready in 30 minutes — these Greek Yogurt Pumpkin Scones taste like fall in every bite. No butter needed! Greek yogurt keeps them tender, high-protein, and perfectly sweetened. Ideal for breakfast, brunch, or gifting.
Print Recipes Pin Recipe
Prepr Time 10 minutes
Cooking Time 15 minutes
ToTal Time 25 minutes
Type of plate Breakfast, Brunch
kitchen American
Serving 6

Ingredients
  

Dry Ingredients

  • 2 cups self-rising flour or 2 cups all-purpose + 3 tsp baking powder + ½ tsp salt
  • ⅓ cup brown sugar or coconut sugar, maple syrup, or monk fruit blend
  • 1½ tsp pumpkin pie spice or 1 tsp cinnamon + ¼ tsp nutmeg + pinch ginger + pinch cloves
  • ¼ tsp salt omit if using salted self-rising flour

Wet Ingredients

  • ¾ cup canned pumpkin puree not pie filling
  • ½ cup plain Greek yogurt nonfat, 2%, or whole milk — or plant-based for dairy-free
  • 1 large egg or 1 flax egg: 1 tbsp ground flax + 3 tbsp water, rested 5 mins
  • 1 tsp vanilla extract
  • 1 tsp orange zest optional but highly recommended for brightness!

Optional Add-Ins & Toppings

  • ½ cup mini chocolate chips
  • ¼ cup chopped pecans or walnuts
  • ¼ cup dried cranberries or raisins
  • Maple glaze: ½ cup powdered sugar + 1 tbsp maple syrup + 1–2 tbsp milk
  • Vanilla glaze: ½ cup powdered sugar + 1 tsp vanilla + 1–2 tbsp milk
  • Cream cheese drizzle: 2 oz softened cream cheese + ¼ cup powdered sugar + splash milk

Instructions
 

tep 1: Prep & Preheat

  • Preheat oven to 400°F (200°C).
  • Line a large baking sheet with parchment paper or silicone mat.

Step 2: Mix Dry Ingredients

  • In a large bowl, whisk together self-rising flour, brown sugar, pumpkin pie spice, and salt.
  • If using all-purpose flour, add baking powder + salt here and whisk well.

Step 3: Mix Wet Ingredients

  • In a separate bowl, combine pumpkin puree, Greek yogurt, egg, vanilla, and orange zest (if using).
  • Whisk until smooth and fully incorporated.

Step 4: Combine Wet + Dry

  • Pour wet mixture into dry ingredients.
  • Gently fold with a spatula until just combined — dough will be thick and slightly lumpy. Do NOT overmix!
  • Fold in chocolate chips, nuts, or dried fruit if using.

Step 5: Shape & Chill

  • Turn dough onto a lightly floured surface.
  • Gently pat into a 1-inch thick disc or rectangle (about 8–9 inches wide).
  • Use a sharp knife or pizza cutter to slice into 8 triangles or 6–8 wedges.
  • Place on prepared baking sheet, spacing 2 inches apart.
  • Freeze or refrigerate 10–15 minutes while oven finishes preheating (helps them rise taller!).
  • Optional: Brush tops with melted butter or milk + sprinkle with cinnamon sugar before baking.

Step 6: Bake & Glaze

  • Bake 15–20 minutes, until edges are golden and centers spring back when touched.
  • Don’t overbake — they continue setting as they cool!
  • Let cool 5 minutes on pan, then transfer to wire rack.
  • While still warm, drizzle with maple glaze, vanilla glaze, or cream cheese drizzle.
  • Let glaze set 5–10 minutes before serving.

Step 7: Store & Reheat

  • Store in airtight container at room temp up to 2 days, fridge up to 5 days, or freeze up to 3 months.
  • Reheat in microwave 20–30 sec, oven 350°F for 5–8 min, or air fryer 300°F for 3–5 min.