This healthy pumpkin scones recipe is a favorite from the Oven hug archives. It’s an easy recipe we love to pull out on crisp, fall days. Fill up a platter with these luscious scones made with whole wheat flour, seasonal pumpkin purée, and fun fall spices. They are easy to decorate with swirls of sweet maple glaze and a sprinkle of toasted, chopped pecans.
Ohhh, I love pumpkins!
Curved round and tinted warm in hues of deep orange – when I see a pumpkin all I see is our girls dressed up as ladybugs and puppies, sweating in their puffy costumes on hot California days. We have sweet memories of the pumpkin patch and waiting for pony rides hayrides. Join me as I enjoy a mellow cup of coffee and sweet, nostalgic pumpkin scones.
For this recipe, to keep things simple, we use canned pumpkin purée.
Health benefits of pumpkin:
- low caloric density (calories divided by grams per serving)
- beta carotene, vitamins A and C
- dietary fiber (good for digestion and feeling full)
- immunity-boosting anti-oxidants
Healthy pumpkin scones are so pretty when arranged on a fall platter. Bake them for a cozy scented kitchen and invite your neighbors and friends for tea. Wrap a plate of scones in cellophane and dried raffia ribbon for fall festivities, a special autumn birthday treat, or a neighborly share. These scones are warm and darker in color than a typical scone due to the pumpkin purée, the whole wheat flour, and the dark spices.
On the note of spices, be sure to keep spices fresh as they do tend to lose the intensity of flavor the longer they are kept. Refrigerating or freezing can help preserve the shelf life of ground spices.
Fall spices:
- cinnamon
- nutmeg
- cloves
- ginger
A time-saving tip is to use a pre-mixed seasoning blend called pumpkin pie spice which has similar spices as our recipe with the addition of allspice.
Making bread and scones is fun and therapeutic. Massaging and kneading the dough is relaxing. I love working with my hands.
Handling scone dough:
- flour working surface
- push out the dough with your palms
- rotate 45 degrees and fold the dough over in half
- push it out again with your palms
- repeat
- sprinkle in more flour as needed if the dough feels too sticky
- knead the dough about 5 to 10 times on a floured surface
- divide the scone dough in half
- shape two balls on a lightly floured surface
- flatten and shape until about 1/2 inch thickness and about 6 inches or so in diameter
- cut into sixths or eighths (depending on how large or small you prefer your scones) using a sharp knife – wipe and clean the edge of the knife with a damp paper towel or cloth after each slicing
- smooth out and round the sharp edges of the triangles with fingers
- arrange them on a lined baking sheet slightly spaced out
Healthy pumpkin scones are lightly sweetened and almost breadlike. The maple glaze is a great addition to flavors. The glaze drizzle also uniquely decorates them and helps any toppings stick. Sprinkle with toasted nuts (we use toasted, chopped pecans) while the glaze is still wet and before it sets and dries. Arrange on a fall festive platter.
If you love pumpkin recipes and fall spices as much as we do, be sure to click over to the recipe for Gluten-free Pumpkin Bread. This bread is moist and delicious and also calls for pumpkin puree in case you have extra.
As much as I love baking with pumpkins, I also love pumpkin crafts. This year I crocheted soft white pumpkins with chunky yarn.
Last year I had fun making beautiful Succulent Pumpkins.
Succulent pumpkins are great to create at the start of the season. They last for several months and make for beautiful table settings from the start of fall all the way through to Thanksgiving.
I hope I’ve inspired you to dig into all things pumpkin including these healthy scones this season!
Be sure to save this Pin for quick reference later on Pinterest!
For another healthy scone recipe, try lightly sweetened and unique Carrot Scones with Tahini.
If you are still craving pumpkin and looking for a lighter option, try Gluten-free Pumpkin Waffles.
Yield: 16
This healthy pumpkin scones recipe is a favorite from the Oven hug archives. It's an easy recipe we love to pull out on crisp, fall days. Fill up a platter with these luscious scones made with whole wheat flour, seasonal pumpkin purée, and fun fall spices. They are easy to decorate with swirls of sweet maple glaze and a sprinkle of toasted, chopped pecans.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Ingredients
- 2 cups white whole wheat flour
- 4 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 5 tablespoons or 1/3 cup cold butter (I use salted)
- 3/4 cup toasted, chopped pecans
- 1 cup pumpkin puree
- 1/4 cup low-fat or fat-free milk
- 1 1/2 teaspoons vanilla extract
Maple Glaze:
- 1 cup powdered sugar
- 1/4 teaspoon fine grain sea salt
- 1 tablespoon melted coconut oil
- 1/2 teaspoon vanilla
- 1/4 cup pure maple syrup
Instructions
- Preheat oven to 400 degrees
- Put butter in the freezer for 10 to 15 minutes
- Mix dry ingredients together
- Grate cold butter on a large grater setting into flour and mix together with a fork
- Mix wet ingredients together
- Gradually combine dry ingredients with wet ingredients
- Flour working surface
- Push out the dough with your palms; rotate 45 degrees and fold the dough over in half
- Repeat kneading process 5 to 10 times - sprinkle more flour on the work surface as needed if the dough feels too sticky
- Divide the scone dough in half and chill in the refrigerator for about 1/2 an hour
- Shape the two dough balls round on a lightly floured surface
- Flatten and shape the dough balls until they are about 1/2 an inch thickness and about 6 inches in diameter
- Using a sharp knife, cut the flattened dough rounds into sixths or eighths (depending on how large or small you prefer your scones), wiping and cleaning the edge of the knife with a damp paper towel or cloth as you go
- Smooth out and round the sharp edges of the uncooked scone shaped triangles with fingers
- Arrange them on a lined baking sheet slightly spaced out
- Bake on a lined cookie sheet for 12 minutes
- Prepare maple glaze
- Cool on a drying rack or paper towels
- Do the same with the other half of the dough
- Drizzle cooled scones with maple glaze and sprinkle with pecan pieces
Notes
A pumpkin pie spice blend can be substituted for the individual spices used in this recipe.
Glazing tips:
- if the maple glaze is too thick, add a few drops of water or milk until desired consistency; if the glaze is too thin, gradually stir in more powdered sugar one spoon at a time until smooth
- use a pastry bag or a small freezer bag with a small snip in one corner to squeeze out the maple glaze into zig-zag designs
Nutrition Information:
Yield:
16Serving Size:
1
Amount Per Serving:Calories: 233Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 1969mgCarbohydrates: 32gFiber: 3gSugar: 19gProtein: 4g
