Pumpkin Spice and Granola Scones Courtesy of: Nature's Path Rating: 5 Average: 4.5 (2 votes) Servings: 8 Prep: 10 min. Cook: 20 min. Total Time: 30 min. Share this: facebook twitter pinterest email Print Description It's pumpkin-spiced-everything season and we couldn't be happier. Celebrate the changing leaves and cooling temperatures with these super-yummy scones. Don't forget the maple yogurt topping! Ingredients Pumpkin Spice and Granola Scones: 3/4 cup (175 mL) organic whole-wheat flour 3/4 cup (175 mL) organic all-purpose flour 1/4 cup (60 mL) organic buckwheat flour 1/2 cup (125 mL) Flax Plus® Pumpkin Flax Granola 1/3 cup (75 mL) packed brown sugar 1 tbsp (15 mL) pumpkin pie spice 1 tbsp (15 mL) baking powder 1/4 tsp (1 mL) salt 1/2 cup (125 mL) cold unsalted butter, cubed 1/2 cup (125 mL) buttermilk Maple Yogurt Topping: 2 tbsp (30 mL) plain Greek yogurt 2 tsp (10 mL) maple syrup Directions Pumpkin Spice and Granola Scones: Preheat oven to 400°F. Line baking sheet with parchment paper. In bowl, whisk together whole wheat, all-purpose and buckwheat flours; stir in Flax Plus Pumpkin Flax Granola, brown sugar, pumpkin pie spice, baking powder and salt. Using pastry cutter, two knives or fingertips, cut in butter until mixture resembles coarse crumbs. Add buttermilk to flour mixture. With fork, stir briskly just until ragged dough forms. Turn dough out onto lightly floured work surface. Pat into 9-inch round, about 1 inch thick. Cut into 8 wedges. Transfer wedges to prepared baking sheet. Bake for 18 to 20 minutes or until golden brown. Transfer to rack; let cool. Maple Yogurt Topping: In small bowl, stir together yogurt and maple syrup. Transfer to resealable bag and snip off corner. Drizzle topping evenly over Pumpkin Spice and Granola Scones Recipes you may also like NextBack Tropical Mango, Pineapple, and Wildberries Kefir Smoothie Tropical Mango Cooler Elegant Chocolate Cake Raspberry Vanilla Dairy Free Breakfast Parfait Chocolate Banana Smoothie Frosted Holiday Shortbread Cookies Coconut Cashew Chicken Satay Chicken Lettuce Cups Roasted Beet and Arugula Salad with Walnuts and Feta Cheese All-American Club Sandwich Comments View the discussion thread.