Healthy Pumpkin Scones

Make Healthy Pumpkin Scones this fall! Made with whole wheat flour and pumpkin puree in one bowl, they're the perfect seasonal treat!

Course Breakfast

Cuisine English

Prep Time 20

Cook Time 25

Total Time 45

Servings scones

Calories 220kcal

Author Samantha Pickthall

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

US Customary - Metric

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

Note one: If you choose to use coconut oil instead of butter, ensure that the coconut oil is solid and not melted or overly soft. This consistency is crucial for achieving the right texture in the scones, as it helps create the flaky layers similar to what butter would provide.

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.

Nutrition