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!
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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!).
- It's perfect for breakfast or brunch.
- 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
- 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 pumpkin 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 yogurt for all my baking (full fat preferably).
- 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 to make a maple glaze.
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.
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.
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).
Preheat the oven to 200 deg (400 F). Combine flour, baking soda, sugar, butter 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.
In a medium bowl, whisk together the pumpkin, yogurt, egg and vanilla.
Add the wet ingredients to the dry ingredients and stir until the mixture comes together.
Place the pumpkin scone dough onto a prepared baking sheet (lined with parchment paper) and shape it into a disc.
Cut the dough into 8 even triangles and place them in the refrigerator for 15 minutes.
Bake for 20 minutes until golden brown. Drizzle the glaze when scones have cooled. (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
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.
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.
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📖 Recipe
Healthy Pumpkin Scones Recipe (With a Vanilla Glaze)
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
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, butter 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 minutes until golden brown. Drizzle the glaze when scones have cooled.
- Combine the powdered sugar and milk to form a thick paste and drizzle over cooled scones.
Notes
- 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.
- 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 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 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.
- Chill the 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!
Nutrition
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
This post was originally published in June 2012, but was republished with new content and pictures in August 2022.
Chantal Lucini
Definitely will try to bake these ones!!!