Cinnamon Sugar Pumpkin Scones

Preheat oven to 425ºF and line a baking sheet with parchment paper.

In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, salt, and spices.

In a smaller bowl, whisk together the pumpkin, vanilla, and Greek yogurt.

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.

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).

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.

Remove from the oven and cool on a wire rack.

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.