Jump to Recipe Print Recipe
This Healthy Pumpkin Scones recipe is perfect for the upcoming pumpkin season! With a light and flaky texture, warm spices, and delicious pumpkin flavor these scones are sure to be a hit with everyone! Cut into full or bite-size scones like you see like you see at Starbucks!
Autumn is around the corner, so no more holding back on my excitement for all things pumpkin! Pumpkin Mini Scones are on the menu today! I lowered the fat in this recipe, but kept the moisture and full pumpkin flavor! You also will want to try these Cranberry Scones with White Chocolate Chips this holiday season.
Table of Contents
Why You’ll Love This Recipe
- It’s an easy pumpkin scone recipe, with just a few simple ingredients.
- We’ve lightened up some ingredients so you can feel good about serving these healthy pumpkin scones to your family. Mini-scones are less than 1 gram of fat for each one. That’s LOW-fat for sure!
- They are a great way to start off the day or you can enjoy them for a snack with a cup of your favorite coffee.
Ingredients Needed
While this ingredient list may seem a little long, don’t feel overwhelmed. Most of these ingredients are commonly found in your pantry at home, or you can grab them quickly at your local grocery store. You don’t have to worry about costly ingredients with these moist pumpkin scones.
Scones
- White whole wheat flour – See the recipe card for different flour options. Note that white whole wheat flour has the same nutritional value as whole wheat, but it is lighter in color and milder tasting. (the kitchen)
- Self-rising flour – This has leavening agents in the flour.
- Salt
- Spices; cinnamon, nutmeg, allspice, cloves, ginger, or homemade pumpkin pie spice mix.
- Packed brown sugar – Lower the carbs with a sugar-free alternative like golden monk fruit.
- Butter – minimal fat is used in this healthy pumpkin scones recipe to keep the scones tender. Use unsalted butter.
- 0% fat Greek yogurt – You can use plain yogurt, but it may change the consistency of the dough, so you may not need to add any milk to the batter.
- Large egg
- Vanilla extract
- Pumpkin puree – You can make your own in an instant pot in just six minutes!
- Fat-free half-and-half or other low-fat milk
Glaze
- Powdered sugar (confectioners’ sugar)
- Fat-free half-and-half or milk
How to Make This Healthy Scones Recipe
Making this scone recipe is so simple. Just follow the step-by-step instructions below or in the recipe card at the bottom of this post and you will have a tasty breakfast or snack that you can enjoy this fall season.
Step 1: Preheat the oven and prepare your baking sheets
Preheat oven to 400°F. Line two cookie sheets with parchment paper.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flours, salt, and spices; cinnamon, nutmeg, allspice, cloves, and ginger.
Step 3: Mix the butter and sugar
in a medium bowl, mix brown sugar and melted cooled butter with a fork until course. Add to flour mixture and stir until the ingredients are incorporated.
Step 4: Add the wet ingredients and finish the dough
In a separate bowl, whisk together yogurt, egg, vanilla and pumpkin. Add to the flour mixture. Use your clean hands to mix the ingredients together. Add the half and half one tablespoon at a time just until the dough holds together.
Step 5: Cut out the mini scones
Put dough on a lightly floured surface. For mini scones form with your hands a 7 1/2 x 12 inch rectangle that is about 1/2 inch thick. With a pizza cutter or sharp knife, slice two strips the length of the dough. Cut triangles from each strip of dough. You will cut about 24 mini scones.
Step 6: Or make large scones
For large scones, slice one cut down the middle of the rectangle. Cut triangles from each strip of dough. You will cut about 12 large scones.
Step 7: Bake the scones
Place on prepared baking sheet placing them about 1/2 inch apart and bake for 12-14 minutes. Remove from oven and let cool on a cookie rack.
Step 8: Glaze the scones
Prepare glaze by whisking together in a small bowl the powdered sugar and half and half until well blended and smooth. Dip, brush with a pastry brush, or drizzle the glaze on each scone and let dry.
What To Serve With These Healthy Pumpkin Scones
I love to pair these scones with a steaming Pumpkin Spice Latte. But, you could also pair them with a protein source such as this Cheddar Egg Casserole or this Sausage and Veggie Breakfast Egg Casserole.
Substitutions and Additions
Are you looking for ways to personalize this easy pumpkin scones recipe? Here are a few of my favorite swaps to use for this recipe.
- You may substitute white whole wheat flour and self-rising flour for all-purpose flour. However, you will need to add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
- For a little crunch, fold in some chopped pecans. These crunchy pecans pair so well it the pumpkin flavor.
- If you are a fan of chocolate you can also fold in 1/2 cup of chocolate chips to your dough before you cut it. Chocolate makes everything better right?
- I used a simple vanilla glaze on top of this healthy pumpkin scone recipe. You can turn it into a maple glaze by adding a splash of pure maple syrup to your glaze.
How To Store
Store these scones in an airtight container at room temperature for 1-2 days. You can also store it in the refrigerator for up to one week.
To freeze, store in an airtight freezable container for up to 3 months. I have found it is best to freeze these pumpkin scones without the glaze.
Sandra’s Pro Tips
Here are a few tips that you can use to help you get perfect scones every time that you make them.
- Want to use all white flour? Instead of 1 cup of whole wheat flour and 1 cup of self-rising flour, you would use 2 cups of self-rising flour.
- Don’t have self-rising flour on hand? You can also use 2 cups of all-purpose flour, but you will need to add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to the flour mixture.
- Don’t have all the spices on hand? Instead of the spices, you can use 1 1/2 teaspoons of this homemade Pumpkin Pie Spice blend.
- Once you add the flour to your dough, be careful to mix until just combined. You don’t want to overmix the dough otherwise you may tough scones.
- For this pumpkin scone recipe, you are using pumpkin puree. So, make sure that you grab canned pumpkin and not pumpkin pie filling while you are at the grocery store.
- I’ve found that using a pizza cutter or pastry cutter dipped in flour works best when cutting the scones for this recipe. However, you can also use a sharp knife if you need it.
FAQs
Do you have questions about this healthy pumpkin scones recipe? Here are the answers to the most commonly asked questions for this recipe.
Can I freeze leftover scones?
Yes, you can freeze these scones if you have any leftovers. Place them in a freezer-safe container or wrap them securely with plastic wrap and store them in the freezer for up to 3 months. When ready to eat thaw at room temperature before serving. I like to freeze scones without the glaze.
Are scones dry or moist?
Scones can either be dry or moist, depending on the ingredients used. This recipe uses fat-free yogurt and pumpkin puree to keep them soft and moist.
Are American biscuits and scones the same thing?
No, although they both use flour as a main ingredient American biscuits and scones are not the same. American biscuits tend to be more dense and fluffy while English scones are typically lighter and flaky.
Other Delicious Scones Recipes You May Enjoy
- Low Carb Cherry Almond Scones – gluten-free and low-carb with a cream cheese glaze.
- Strawberry Scones Recipe with Coconut Milk – vegan light and airy treats!
- Apple Cinnamon Scones – topped with a salted caramel drizzle.
- Cinnamon Oat Scones – gluten-free with a cinnamon oat topping.
Low-Fat Healthy Pumpkin Scones Recipe
Lowering the fat in these pumpkin scones without sacrificing the flavor. Great addition to a brunch.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Healthy pumpkn scones, Pumpkin scones, starbuck pumpkin scones
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Servings: 24 servings
Calories: 95kcal
Author: Sandra Shaffer
Equipment
cookie sheets or baking sheets
Parchment Paper
Large bowl
medium bowl
pastry cutter
Pizza Cutter or sharp knife
cooling rack
Ingredients
- 1 cup white whole wheat flour
- 1 cup self-rising flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon Instead of spices (cinnamon through ginger) you may use 1 1/2 teaspoons of pumpkin pie spice mix.
- 1/2 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 3/4 cup brown sugar packed
- 1 1/2 Tablespoons butter melted and cooled.
- 1/3 cup 0% fat Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 2-3 Tablespoons fat-free half and half or milk
Glaze
- 1 cup powdered sugar sifted
- 1 Tablespoon fat-free half and half or milk
Instructions
Preheat oven to 400°F. Line two cookie sheets with parchment paper.
Pumpkin Scones
In a large bowl, whisk together flours, salt, cinnamon, nutmeg, allspice, cloves, and ginger, or instead, the pumpkin pie spice mix.
in a medium bowl, mix brown sugar and melted cooled butter with a fork until course. Add to flour mixture and stir until the ingredients are incorporated.
In a separate bowl, whisk together yogurt, egg, vanilla and pumpkin. Add to the flour mixture. Mix with a rubber spatula, then use your clean hands to mix the ingredients together. If needed, add the half and half one tablespoon at a time just until the dough holds together.
Put dough on a lightly floured surface. For mini scones form with your hands a 7 1/2 x 12 inch rectangle that is about 1/2 inch thick. With a pizza cutter or sharp knife, slice two strips the length of the dough. Cut triangles from each strip of dough. You will cut about 24 mini scones.
For large scones, slice one cut down the middle of the rectangle. Cut triangles from each strip of dough. You will cut about 12 large scones.
Place on prepared baking sheet placing them about 1/2 inch apart and bake for 12-14 minutes or until lightly browned on the tops and bottom of the scones. Remove from oven and let cool on a cookie rack.
Glaze
Prepare glaze by whisking together in a small bowl the powdered sugar and half and half until well blended and smooth. Dip, drizzle, or lightly coat each with a pastry brush each scone, and let dry.
Notes
- You may substitute the whole white wheat flour for self-rising flour.
- Instead of 1 cup of whole wheat flour and 1 cup self-rising flour, you would use 2 cups of self-rising flour.
- You can also use 2 cups of all-purpose flour, but you will need to add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to the flour mixture.
- Instead of the spices, you can use 1 1/2 teaspoons of this homemade Pumpkin Pie Spice blend.
Nutrition
Serving: 12g | Calories: 95kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 38mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 827IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.3mg
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe was first posted in September 2013. It has been updated with new photos and additional instructions in August 2023.
