Healthy Pumpkin Scones Recipe

Last updated on June 29th, 2023 at 08:12 pm

Adding another pumpkin recipe to my increasing lengthy list of recipes of all things pumpkin. I can’t help but make these pumpkin scones a nice sweet treat that is great to eat anytime.

Why Try This Pumpkin Scone recipe?

I made this recipe specifically so it would have the least amount of sugar with the most amount of flavor. To make them as healthy as possible with the least amount of sweeteners. Making them subtly sweet in a great way.

This scone recipe was something I wanted to make to have my own spin on what made a scone. And of course I wanted it pumpkin flavor as well.

With of course a hint of pumpkin pie spice in it to give it a delicious flavor that I think everyone can enjoy.

To use Pumpkin puree or pumpkin pie filling

You can use either pumpkin purée or pumpkin pie filling. If you are using the filling don’t add the spices the recipe calls for and both will have the perfect pumpkin flavor.

Using Pumpkin pie spice mix

You can use your favorite pumpkin pie spice mix in place of the spices used in the recipe just fine. This is since the amount of spices I add are more a compliment to the flavor.

Are pumpkin scones healthy?

Pumpkin scones most of the time are healthy, especially this recipe. It only has a small amount of sugar from the molasses and maple syrup. Giving it a nice softly sweet maple flavor by with the tasty pumpkin before any butter of jam is added.

What shape should I make my scones?

Making scones into the traditional scone wedge shape making is iconic and widely know. While they work great like other scones with some jam or butter I find them to large to just enjoy anytime. Also being larger I find they aren’t eaten as fast as that way.

That’s why I made them differently in this recipe.

In this recipe I make them into small squares, which I more convenient for people to eat as they only take a few bites and the pumpkin scones are gone.

Also I find the smaller shape makes it so my family enjoys them much more, since it take no time for them to heat up in a toaster oven and put some butter or jam on and eat.

But I am out of baking powder! What do I substitute it for?

I made a post about baking powder substitutes here.

But if your out of baking powder but have baking soda, you only need to add 1/4 the amount of baking soda to the recipe as baking powder. So only add 1/2 teaspoon of baking soda to the recipe and it will rise just fine.

The molasses does double duty with helping the pumpkin scones rise and adding flavor so it will be fine. It is my favorite ingredient right after pumpkin of course for a good reason.

What about using gluten free flour instead?

To make a gluten free version of this recipe use a gluten free flour like bob’s red mill 1:1 baking flour with no change to the recipe at all.

Almond flour is another alternative but it will need a second egg to bind the flour together so the finished pumpkin scones aren’t as crumbly.

To use Oat flour you need to use 1 and 1/3 of a cup in place for every cup of flour this recipe uses.

My Pumpkin scones ingredients

Step-by-Step Instructions

First we will start with preheating the oven to 400 degrees f and heavily grease a baking sheet.

Then start with the wet ingredients by adding pumpkin puree into a small bowl. (I used a medium bowl here)

Next we will add the maple syrup.

Now the molasses.

And finally the egg.

Now we mix everything together and set the wet ingredients into the fridge for the moment.

Now we start with the dry ingredients by adding the flour. I used a medium bowl here, but later the dry ingredients will be place into a food processor for easy mixing.

If you don’t have a food processor you can still mix this recipe by hand in either the wet or dry bowl.

Now the baking powder.

Now the salt. I used pink Himalayan salt but it doesn’t matter for this recipe.

Now for easy of mixing I added them into a food processor. So the flour mixture can be mixed easily.

Add in all the pumpkin spice mix

Mix all of the dry ingredients together.

Now we add the salted butter to the mix

Now we mix the salted butter

Now we add the wet ingredients to the dry ingredients.

Mix them the ingredients together for as short as possible until the ingredients are mixed.

Place the mixed scone dough onto a lightly floured surface.

Now shape the dough into a circle or a rectangle like I did here.

Cut the pumpkin scone dough into small rectangles if you shaped the dough into a rectangle (A pizza cutter works great for this as well.) Or if you shaped the dough into a circle cut it evenly giving you around 6-8 scones.

Carefully move the pumpkin scone dough onto the prepared baking sheet, spacing them out so they have room to expand.

Cook the scones for 14- 18 minutes or until golden brown.

Let the pumpkin scones cool on a wire rack for a few minutes and serve hot.

Serving the Pumpkin scones

The scones are best served with some butter or jam.

Also the outside is going to be crumbly but the inside it will be soft and delicious.

Now my favorite is to add some butter to a hot scone and have it melt into the pumpkin scone.

Maybe a little more butter 🙂

I put the top back on here and let the warm pumpkin scones heat melt the butter for me.

Now the baker gets their “Tester” To make sure the pumpkin scone is good.

It is absolutely Delicious.

Storing the pumpkin scones

On the counter the scones should be good for 2 days in an airtight container at room temperature.

To have the scones last longer I suggest you keep them in the fridge in a air tight container. In there they will last 5 days so you can enjoy them at your leisure.

Additional Pumpkin Recipes to Try

Since I love pumpkin and if you have extra pumpkin purée left over, I have a few other pumpkin recipes. Like this pumpkin pie recipe.

Or try my pumpkin pie bread recipe

Or try my absolutely delicious New York style pumpkin cheesecake recipe