Pumpkin Scones

Preheat the oven to 350ºF. Line a baking sheet with parchment paper; set aside.

In a small bowl, whisk together yogurt, pumpkin, egg, and vanilla; set aside.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon until combined. Add butter and mix until crumbly, using a fork or your hands ( I used my hands). Stir in cranberries.

Add the yogurt mixture to flour mixture; fold with spatula until just combined.

Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Divide dough in half and form each piece of dough into a circle, about an 1″ thick, and maybe 6-8″ wide.
With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges, making 16 wedges total.

Transfer to prepared baking sheet.

For brushing the scones, in a small bowl, add the egg substitute and milk. Mix together and brush over scones. Sprinkle scones with turbinado sugar.

Bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.

Optional topping: After scones are cooled, you can add a spice glaze over the top. To do, in a small bowl, add 1/2 cup powdered sugar, 1/4 teaspoon pumpkin spice, 1/2 teaspoon vanilla extract and just enough milk to make it the consistency you like, about 1 tablespoon. I didn’t glaze mine because I froze my scones. I just warm back up in the oven for a minute or so.