1/3 cup Chobani® Whole Milk Plain Greek Yogurt
½ cup canned pumpkin purée
½ cup sugar
2 cups all-purpose flour
½ teaspoon kosher salt
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
1⁄8 teaspoon baking soda
¼ cup cold diced unsalted butter
¼ cup Chobani® Whole Milk Plain Greek Yogurt
½ cup maple syrup
2 tablespoons unsalted butter
1 cup sifted powdered sugar
Preheat oven to 350ºF.
In a small mixing bowl, whisk together yogurt, pumpkin purée, egg, and sugar.
Sift all dry ingredients together and pulse with butter in a food processor until butter is fully incorporated. Transfer mixture into a medium mixing bowl. Add wet ingredients to dry and fold together until a ball of dough forms.
On a floured surface, knead dough together to fully incorporate ingredients, being careful not to overwork. Pat dough into a rectangular shape until it is approximately 1" thick.
Using a pizza cutter or sharp knife, slice evenly into quarters. Slice each quarter in half diagonally, creating 8 equal triangles. Repeat the last step to create 16 equal triangles.
Coat a sheet pan lightly with nonstick spray. Place triangles on pan and bake until golden brown, approximately 15-20 minutes. Remove from oven and let cool.
Combine maple syrup, butter, and powdered sugar in a small saucepan over medium-high heat.
Bring to a simmer, whisking constantly. Reduce until thickened. Remove from heat, whisk in yogurt, and cover to keep warm until scones are ready to be glazed.
Drizzle glaze over scones as desired.
For apple spice scones, substitute pumpkin purée with unsweetened apple sauce and pumpkin pie spice with apple pie spice.