1/2-1cupchopped dark chocolate(depending on your chocolate-level tolerance)
1cuppumpkin puree
2medium eggs
1teaspoonvanilla
1/3cupyogurt
3tablespoonsmilk
1/4cuppumpkin seeds
2tablespoonscinnamon sugar
Instructions
Combine flour, sugar, baking powder, salt and spices in a large mixing bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Stir in the chocolate.
In a small bowl, whisk together the pumpkin, eggs, vanilla, and yogurt. Fold carefully into the dry mix without overworking the dough.
Take out a baking sheet and line with parchment paper. Divide the dough into 2 equal pieces and shape them into flat, round disks, about 6 inches in diameter. Brush them with milk and sprinkle with pumpkin seeds and cinnamon sugar. Cut each circle into 6 wedges and pull them apart, so they’re about ¾ inch away from each other. Put the scones in the freezer for 45 minutes.
Preheat the oven to 425 degrees. Bake for 20-25 minutes, or until golden brown.