Healthy Pumpkin Scones
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This Healthy Pumpkin Scones Recipe combines wholesome whole wheat flour with rich pumpkin puree, creating soft and flaky scones that are subtly spiced with pumpkin pie spice. Perfect for crisp fall mornings! Enjoy them fresh from the oven, lightly glazed with pure maple syrup to enhance their natural sweetness.
Healthy Pumpkin Scones Recipe
Made with whole wheat flour and enriched with pumpkin puree, these healthy pumpkin scones offer a nutritious twist to a classic treat.
Spiced with pumpkin pie spice seasoning, they exude a warm, inviting aroma that’s perfect for fall mornings or afternoon tea.
Lightly sweetened and optionally made with coconut oil instead of butter, these scones are a healthier option that doesn’t sacrifice flavor. Ideal for a quick breakfast, a wholesome snack, or a festive gathering, they bring a touch of fall charm to any occasion.
What makes these pumpkin scones healthy?
These pumpkin scones are made to be healthier by using whole wheat flour instead of all-purpose flour, boosting their fiber content. They also incorporate pumpkin puree, which is rich in vitamins and low in calories. Additionally, the recipe offers the option to use coconut oil instead of butter, providing a healthier fat choice and making them suitable for those avoiding dairy.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating these healthy pumpkin scones!
Must Have Tools
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Is there a dairy-free alternative for the milk?
Absolutely, you can replace the whole milk with any non-dairy milk alternative, such as almond milk, soy milk, or oat milk, to make the pumpkin scones dairy-free without compromising their texture or flavor.
Can I use fresh pumpkin instead of canned pumpkin puree for the scones?
Yes, you can use fresh pumpkin puree as a substitute for canned pumpkin. Simply roast, steam or boil the pumpkin until tender, then mash it or blend it to achieve a puree consistency. Make sure to drain any excess water if it’s too moist, as this can affect the dough’s texture.
Can I add nuts or seeds to these pumpkin scones?
Yes, incorporating nuts or seeds like walnuts, pecans, or pumpkin seeds can add a nice crunch and additional nutritional benefits to the scones. Roughly chop them up and simply fold them into the dough before shaping and baking.
How to store healthy pumpkin scones
Store: Keep the scones in an airtight container at room temperature for 2-3 days. For best freshness, enjoy them soon after baking. To refresh, warm scones in an oven or microwave.
Freeze: After cooling completely, store the scones in a freezer-safe airtight container with layers separated by parchment paper, or in ziplock bags, labeled with the date. Freeze for up to 3 months.
Thaw: To thaw, place scones at room temperature on a plate until defrosted. Reheat in an oven or microwave until warm.
Pumpkin decor at Amazon
Amazon offers a wonderful assortment of festive pumpkin decor that can elevate your autumn ambiance and add a touch of seasonal charm to your home. Whether you’re in search of beautifully crafted pumpkin-themed kitchen accessories or vibrant pumpkin-inspired table settings, you’ll find everything you need to celebrate the essence and spirit of fall in style!
Best scone recipes
- Pumpkin Cheese Scones
- Cheese and Chive Scones
- Ham, Cheese and Chive Scones
- Easy Cheese Scones
- Best Date Scones
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Healthy Pumpkin Scones
Ingredients
- 2 cups (260g / 9.17 oz) whole wheat flour, scoop & leveled
- 1 Tbsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 113 g (1 stick / 1/2 cup) unsalted butter, cold & cubed, or solid coconut oil, see note one
- 3/4 cup (170g / 6oz) canned pure pumpkin puree, I use Libby’s
- 1/4 cup whole milk, or dairy free milk
Topping
- 1 Tbsp whole milk, or dairy free milk
- 1 Tbsp pure maple syrup
Instructions
- Preheat Oven & Prep Sheet: Set your oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.
- Cut in Butter: Add the cold cubed butter and use your hands or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs.
- Add Pumpkin & Milk: Make a well in the centre and add the pumpkin puree and pour in the milk. Using a wooden spoon or spatula to gently mix together until incorporated. It will be a rough very soft dough.
- Shape and Cut: Transfer dough to a floured surface, knead lightly and shape into a thick disc, about 1 1/2 inch in height (2cm – 3cm). Cut into 8 wedges.
- Bake: Place wedges on the prepared baking sheet, slightly touching.
- Brush & Sprinkle: Brush each scone with the extra milk.
- Bake: Bake for 20-25 minutes until puffed and golden on top and the insides are set without any wet batter visible.
- Cool: Let the scones cool on the baking sheet for 5 minutes and brush them with the maple syrup while they’re still warm. Then transfer them to a wire rack to cool or serve the scones warm plain or with a spread of butter. Enjoy!
Notes
Nutrition
