Pumpkin Scones Recipe

When fall comes around, so do the pumpkin recipes! These Pumpkin Scones Recipe are light and airy and full of the flavors of fall. 

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Scones may seem intimidating, but they are simple to make! This healthy scones recipe with pumpkin are lower in fat and higher in protein than other scone recipes. They are full of tasty chocolate chips and warm cinnamon and vanilla flavors. They are the perfect treat to make for dessert or for a sweet breakfast.

If you enjoy pumpkin and chocolate recipes, you will love my pumpkin chocolate chip cookie bars, healthy pumpkin bread and my chocolate pumpkin almond flour muffins.

Why You’ll Love This Recipe

• Lower Fat and Higher Protein: This healthy scones recipe excludes added sugar but includes Greek yogurt for a moist, flavorful scone that has more protein than a typical scone.
• Full of Fall Flavor: Nothing screams fall more than a delicious pumpkin baked good! These healthy pumpkin scones are better for you, but still just as delicious as any other fall scone.
• It’s Gluten-Free: If you’re looking for a gluten-free version of your favorite fall treats, this is the perfect scone recipe. It uses gluten-free oat flour to make fluffy and delicious scones.
• Low Calorie: Each scone is 152 calories, which is considered low-calorie. As always, calories matter for weight loss, but the quality of the ingredients matter too, like I share in this free weight loss class.

Ingredients

Here’s what you need to make these yummy scones with healthy ingredients! The full quantities are in the recipe card below, along with the nutrition data. You will also need a large baking sheet (I really like these professional sheet pans), mixing bowl and a large pizza cutter like this one.

• Oat Flour: This oat flour gives the scones a lighter, fluffier texture and adds a nutty flavor. You can use regular oat flour if you don’t need the recipe to be gluten-free.
• Pumpkin Puree: You can’t have a pumpkin baked good without some pumpkin puree. This recipe uses canned pumpkin, and you can use the leftovers to make a pumpkin protein smoothie.
• Greek Yogurt: Add moisture and some extra protein by using Greek yogurt in the batter. 
• Maple Syrup: One of the reasons this gluten-free scone recipe is lower in fat is that it uses a natural sweetener and not sugar. 
• Butter: Cold butter is the key to a moist and flavorful scone. You can also use ghee or a vegan butter if needed.
• Vanilla Extract and Cinnamon: Add a burst of flavor to these delectable baked goods with a splash of vanilla and cinnamon.
• Mini Chocolate Chips: Chocolate and pumpkin go so well together! These scones taste fantastic with chocolate chips mixed into the batter.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Use Pumpkin Spice: The original recipe only calls for cinnamon, but you can up the fall flavor in this healthy pumpkin scone recipe by adding ginger, nutmeg, and cloves to the mix. You can purchase a pre-blended pumpkin pie spice mix or make your own.
• Make It Dairy-Free: Substitute the Greek yogurt for a higher protein dairy-free yogurt and use a plant-based butter to make these scones dairy-free. You can also try my recipe for pumpkin chocolate chip oatmeal cookies!
• Try It with Sweet Potato or Butternut Squash: If you’re not a fan of pumpkin, you can always use a sweet potato or butternut squash puree instead. You may need to use a cheesecloth or towel to squeeze excess moisture from the puree. 
• Add a Glaze: Instead of chocolate chips, combine powdered sugar, cinnamon, and almond milk to make a flavorful glaze. You can also drizzle melted chocolate over the top.
• Reduce the Sugar: A monkfruit syrup like this one could be substituted for maple syrup for those who want to further reduce the sugar.

How to Make Pumpkin Scone Recipe

This is the best pumpkin scone recipe you will ever bake! All you need to make them is a mixing bowl, a large parchment paper-lined baking sheet, and an oven preheated to 425°F.

Step 1: Combine the Dry Ingredients. In a large mixing bowl, combine the flour, baking powder, salt, and cinnamon. Then add the cold butter, cut into 1-inch cubes.

Step 2: Cut In the Butter. Use your hands to incorporate the cubes of butter with the flour mixture until it forms pea-sized crumbles.

Step 3: Mix In the Wet Ingredients and Mold the Dough. Add the wet ingredients – pumpkin, Greek yogurt, maple syrup, vanilla extract, half of the milk, and half of the chocolate chips to the buttery crumbles. Shape the dough into a circle that is about ¾” – 1” tall in the center of the lined baking sheet. Use a spatula to spread milk over the dough circle, then use a pizza wheel to cut the dough into 8 equal sections or wedges. Top it with the remaining mini chocolate chips.

Step 4: Bake Until Browned. Bake the cut wedges at 425°F for 15-22 minutes or until the tops are golden browned. Allow the scones to cool for at least 5 minutes before enjoying them!

Expert Tips

• Use Cold Butter: Be sure your butter is cold when you cut it into the flour mixture. The cold butter creates pockets in the dough that melt while baking, which expand into air pockets. You can also run your hands under cold water (dry them!) and then cut the butter to lower the natural temperature of your skin so you don’t prematurely melt the butter.
• Chill the Dough: Pop your scone dough in the refrigerator for about 15 minutes to help firm up the butter to ensure the scones turn out light and airy.
• Preheat the Baking Tray: A hot baking tray helps the scones lift quickly and achieve the ideal fluffy texture.

Recipe FAQs

More Healthy Pumpkin Recipes

Breads

Easy Pumpkin Cornbread

Gluten Free

Pumpkin Hummus

Desserts

The Best Apple Pumpkin Recipe

Snacks

Pumpkin Protein Bites

If you tried this Pumpkin Scone Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.