Dark Chocolate Pumpkin Scones

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. Set aside.

In a small bowl, whisk together the pumpkin, eggs, vanilla and yogurt. Carefully fold the pumpkin mixture into the dry mix without over-working the dough.

Take out a sheet pan and line it with parchment paper. Divide the dough into 2 equal pieces on another sheet of parchment paper on your work surface. Shape each section of dough into a flat, round disk, 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 the wedges apart, so they’re about ¾ inch away from each other. Put the scones onto the prepared baking sheet and put the sheet pan in the freezer for 45 minutes.

Preheat the oven to 425 F. Pull the pan of cold scones out of the freezer and put it into the heated oven. Bake for 20-25 minutes, or until golden brown.