• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Souvlaki For The Soul
  • About
  • Recipe Index
  • Contact
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Fall

    Healthy Pumpkin Scones

    Published: Aug 16, 2022 · Updated: Aug 18, 2022 by Peter G · This post may contain affiliate links · 1 Comment

    74 shares
    • Facebook
    Jump to Recipe Print Recipe
    a Pinterest pin graphic for healthy pumpkin scones.

    Fall is just around the corner, and I'm excited to share this recipe for healthy pumpkin scones with you. These scones are an easy dessert to make for the holidays or your breakfast any day of the week. They are moist, full of pumpkin flavour and delicious!

    a sheet pan with pumpkin scones drizzled with a vanilla glaze.
    CONTENTS
    • Why this recipe works
    • What goes into this recipe
    • Variations
    • How to make healthy pumpkin scones
    • Recipe FAQ's
    • Expert tips
    • Storing - reheating - freezing Instructions
    • Related recipes
    • 📋 Recipe

    Why this recipe works

    • It's super easy to whip up. It takes less than ten ingredients found in your kitchen to make this healthy scone recipe.
    • It's homemade - you can't get better than that (and better than the pumpkin scones from Starbucks!).
    • Perfect for the pumpkin lover! 
    • They "scream" Fall.
    • The pumpkin lends a natural sweetness to this pumpkin scone recipe.
    • It's a child-friendly recipe.
    • They're perfect with homemade jam. Try them with my blackberry jam or, for a unique taste - my super easy banana jam.

    Related: see my healthy and easy pumpkin banana muffins for more pumpkin goodness.

    What goes into this recipe

    ingredients for healthy pumpkin scones on a grey table.
    • Self-rising flour - this flour contains a raising agent and is a traditional ingredient used when making scones. If you don't have this on hand, use all-purpose flour and add a teaspoon of baking powder. I sometimes like to use a combination of whole wheat flour or whole wheat pastry flour.
    • Baking Soda - it's used as a leavening agent and works best when combined with a sour liquid such as buttermilk, sour cream or yogurt.
    • Butter - I prefer unsalted butter in my baking; regular, salted butter works just as well. (make sure it's cold)
    • Brown Sugar - adds a lovely caramel flavour to the pumpkin scones.
    • Pumpkin Pie Spice - it wouldn't be Fall without this spice! (Complete instructions to make your own further down below).
    • Pumpkin Purée- I prefer to make my own (full instructions and pics below), but if you're in a pinch, canned pumpkin purée will work too.
    • Yogurt - I use Greek full-fat yogurt for all my baking.
    • Egg - medium-sized (approx. 60 grams)
    • Vanilla Extract - adds a subtle aroma.

    For the glaze:

    • Powdered sugar - perfect for making your glaze
    • Milk - a little goes a long way when combined with powdered sugar to make a glaze.

    Variations

    • Add ¼ cup dark chocolate chips to the dough to the dry ingredients.
    • Add one tablespoon of maple syrup to the glaze for added maple goodness!

    How to make healthy pumpkin scones

    You may use canned pumpkin puree to make these healthy scones; however, I prefer making my own. It's as simple as chopping the pumpkin and microwaving it.

    mashing steamed pumpkin with a fork.

    Step 1: To prepare the pumpkin, place the cubed pumpkin into a shallow, heatproof, microwave-safe dish. Cover and steam for 4-5 minutes until tender. Allow to cool slightly and mash with a fork until smooth.

    stirring mashed pumpkin in a saucepan with a spoon.

    Step 2: Place the mashed pumpkin into a saucepan and heat it on medium heat for 5 minutes, stirring continuously. (This helps to remove any excess moisture).

    a blue bowl filled with flour.

    Step 3: Pre-heat your oven to 200 deg (400 F). Combine flour, baking soda, sugar and pumpkin pie spice in a food processor and pulse. The flour mixture should resemble coarse breadcrumbs. Place the mixture into a large bowl. Alternatively, you can do this step manually using a pastry cutter.

    mixing pumpkin, vanilla and eggs in a green bowl with a whisk.

    Step 4: In a medium bowl, combine the pumpkin, yogurt, egg and vanilla.

    stirring ingredients to make pumpkin scone dough.

    Step 5: Add the wet ingredients to the dry ingredients and stir until the mixture comes together.

    shaping pumpkin scone dough into a disc on a baking sheet.

    Step 6: Place the pumpkin scone dough onto a prepared baking sheet (lined with parchment paper) and shape it into a disc.

    a disc of pumpkin scone dough being cut on a baking sheet.

    Step 7: Cut the dough into eight even triangles and place them in the refrigerator for 15 minutes.

    a sheet pan with healthy pumpkin scones.

    Step 8: Bake for 20 minutes until golden brown and allow cooling before glazing. (to make the glaze combine the powdered sugar and milk to form a thick paste and drizzle over the cooled, healthy scones).

    Recipe FAQ's

    Why didn't my pumpkin scones rise?

    It could be for several reasons. First, check that you use suitable flour and the right leavening agents. Also, ensure your oven is set at the right temperature before you bake your pumpkin scones. An oven that is too hot or too cold will affect the baking of your finished goods.

    Does scone dough need to rest?

    Placing the scone dough in the fridge helps to soften the gluten and results in a tender, flaky texture.

    Expert tips

    • Make the pumpkin puree from scratch. After making the pumpkin puree, remove the excess moisture by draining it and heating it on the stovetop for a few mins.
    • Make your pumpkin pie spice. Don't have any of this Fall favourite on hand? Easy! Combine 3 teaspoons of ground cinnamon, 1.5 teaspoons of ground ginger, ¾ teaspoon of ground nutmeg, ½ teaspoon of allspice and ½ teaspoon of ground cloves in a small bowl. Add it to the recipe accordingly.
    • Do not knead the dough. It's important not to treat it like bread dough. If you want fluffy pumpkin scones, you only need to mix the ingredients and bring them together. It might be a little sticky, but this will achieve the best results.
    • Use cold butter - the more chilled the butter, the better. When you incorporate the butter with the flour, it creates "crumbs", - which melt as the scones bake. As they melt and release steam, they create air pockets and produce a wonderful flaky texture.
    • Chill the healthy pumpkin scones before baking. It will help to soften the gluten and result in a tender, flaky texture.
    • Make clean cuts through the dough. Use a sharp knife and press straight down - do not drag it across the dough!

    Storing - reheating - freezing Instructions

    • Store the scones in an airtight container in the refrigerator for up to 5 days.
    • Reheat - in the microwave for 10-15 seconds or reheat in a low oven for 10 minutes.
    • Freeze - place the homemade pumpkin scones on a pre-lined baking sheet and freeze for 3-4 hours until they are solid. Store in a freezer-friendly bag for up to 3 months. Allow them to thaw to room temperature before reheating.
    2 pumpkin scones on a plate with jam on the side.

    Related recipes

    • Kolokithopita - Greek Pumpkin Pie
    • Lemon and Date Scones
    • Pumpkin, Feta and Pea "Pastitsio"

    If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.

    📋 Recipe

    a sheet pan with healthy pumpkin scones.

    Healthy Pumpkin Scones

    Author: Peter G
    A recipe for delicious, healthy pumpkin scones made with fresh pumpkin puree, yogurt and warm Fall spices.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 20 mins
    Total Time 45 mins
    Cuisine American
    Servings 8 scones

    Ingredients
     
     

    • 300 grams pumpkin , washed and cubed (see note 1)
    • 250 grams flour, self-rising
    • 5 grams baking soda
    • 30 grams butter, cold or frozen (see note 4)
    • 45 grams sugar, dark brown
    • 5 grams pumpkin pie spice, (see note 2)
    • 60 grams yogurt, plain, Greek
    • 1 egg
    • 1 teaspoon vanilla

    For The Glaze:

    • 25 grams powdered sugar
    • 15 ml milk
    Prevent your screen from going dark

    Instructions
     

    • To prepare the pumpkin, place cubed pumpkin into a shallow, heatproof microwave-safe dish. Cover and steam for 4-5 minutes until tender. Allow to cool slightly and mash with a fork until smooth.
    • Place the mashed pumpkin into a saucepan and heat it on medium heat for 5 minutes, stirring continuously. (This helps to remove any excess moisture). Set aside and allow to cool completely before using.
    • Combine flour, baking soda, sugar and pumpkin pie spice in a food processor and pulse to combine. The mixture should resemble coarse breadcrumbs. Place the mixture into a large bowl. Alternatively, you can do this step manually using a pastry cutter.
    • In a separate bowl, combine the pumpkin, yogurt, egg and vanilla.
    • Add the wet ingredients to the dry ingredients and stir until the mixture comes together. (see note 3)
    • Place the pumpkin scone dough onto a prepared baking sheet (lined with parchment paper) and shape it into a disc.
    • Cut the dough into eight even triangles and place them in the refrigerator while your oven heats up. (see note 5 & 6)
    • Preheat your oven to 200 deg C (400 F) and bake for 20 mins until golden brown. Allow cooling before glazing.
    • Combine the powdered sugar and milk to form a thick paste and drizzle over cooled scones.

    Notes

    1. Make the pumpkin puree from scratch.  You may choose to use canned pumpkin puree to make these scones; however, I prefer making my own. It's as simple as chopping the pumpkin and microwaving it. Just make sure you remove the excess moisture by draining it and heating it on the stovetop for a few mins.  This should yield approx. 1 cup.
    2. Make your pumpkin pie spice.  Don't have any of this Fall favourite on hand? Easy! Combine 3 teaspoons of ground cinnamon, 1.5 teaspoons of ground ginger, ¾ teaspoon of ground nutmeg, ½ teaspoon of allspice and ½ teaspoon of ground cloves in a small bowl. Add it to the recipe accordingly.
    3. Do not knead the dough. It's important not to treat it like bread dough. If you want fluffy scones, you only need to mix the ingredients and bring them together. It might be a little sticky, but this will achieve the best results.  
    4. Use cold or frozen butter - the more chilled the butter, the better. When you incorporate the butter with the flour, it creates "crumbs", - which melt as the pumpkin scones bake. As they melt and release steam, they create air pockets and produce a wonderful flaky texture.
    5. Chill the scones before baking. It will help to soften the gluten and result in a tender, flaky texture.  
    6. Make clean cuts through the dough. Use a sharp knife and press straight down - do not drag it across the dough!  

    Nutrition

    Serving: 1 scone | Calories: 201 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 2 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    This post was originally published in June 2012, but was republished with new content and pictures in August 2022.

    More Fall Recipes

    • Caramelized Fennel
    • Gluten Free Pumpkin Bread
    • Orange Upside Down Cake
    • Pumpkin Banana Muffins

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Chantal Lucini

      October 19, 2021 at 8:20 pm

      5 stars
      Definitely will try to bake these ones!!!

      Reply

    Primary Sidebar

    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

    More about me →

    Popular

    • Vasilopita (Greek New Years Cake)
    • Greek Lemon Rice Recipe
    • Ladokouloura (Greek Olive Oil Cookies)
    • Greek Biscotti (Paximadia)

    Fall Recipes

    • Milopita - Greek Apple Cake
    • Portokalopita - Greek Orange Cake
    • Feta Dumplings
    • Tahini Cake Recipe
    • Roast Chicken with Brussels Sprouts
    • Fig and Walnut Bread

    Side Dishes

    • Ladolemono (Greek Olive Oil and Lemon Sauce)
    • Arakas Latheros (Greek Peas With Potatoes)
    • Grilled Asparagus in Foil
    • Roasted Asparagus with Feta
    • Greek Lettuce Salad - Maroulosalata
    • Greek Yogurt Flatbread

    Stories

    Footer

    ↑ back to top

    Featured In

    Recipes

    • Traditional Greek
    • Modern Greek
    • Halloumi
    • Feta Cheese

    About

    • Contact
    • About
    • Privacy Policy
    • Disclaimer
    • Disclosure
    • Accessibility Policy

    Let's Connect

    • Subscribe
    • Instagram
    • Pinterest
    • Facebook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Souvlaki For The Soul