Healthy Pumpkin Scones made low calorie and gluten free with oat flour, minimal added sugar and chocolate chips. A healthy oatmeal scone recipe with yummy pumpkin flavor that's perfect for a fall treat! Gluten Free + Low Calorie
Ready for fall baking? I am! There's nothing better than a cool morning (or night!) with a yummy pumpkin-filled baked good with a warm cup of coffee or tea.
And this Healthy Pumpkin Scone recipe is just perfect for transitioning to fall weather and flavors. It goes well with my low sugar pumpkin spice latte. You will love both with their mild pumpkin flavors!
Healthy Pumpkin Oat Scones
What makes these pumpkin oat scones healthy? Well, let me tell you! They are not only low calorie, but made with less sugar and fat from other baked good recipes while being gluten free. Here's a few more reasons why I love them.
- 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.
- Gluten Free - All ingredients in this recipe are gluten free.
- Low Fat - This recipe has 4 grams of total fat which is VERY low for a baked good recipe. One gram is saturated fat which is less optimal fat and the remainder comes from healthy fat.
- Higher Protein - I always like to balance sweets and treats with protein to help control the blood sugar response from eating them. This recipe has 4 grams of protein per scone. The Greek yogurt helps with that!
Ingredients For Low Calorie Pumpkin Scones
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 pizza cutter like this large one.
- Gluten Free Oat Flour
- Baking Powder
- Pumpkin Puree
- Greek Yogurt, nonfat
- Maple Syrup
- Butter, grass-fed recommended
- Unsweetened Almond Milk or Milk Of Choice
- Vanilla Extract
- Chocolate Chips, Mini
How To Make Pumpkin Scones With Oat Flour
Intimidated baking scones? No need to be! This scone recipe is super easy to bake even and requires little experience with baking. Here's how to make this healthy and simple scone recipe!
First, preheat the oven and prepare a large baking sheet with parchment paper.
Then combine the flour, baking powder, cinnamon and salt in a large mixing bowl. Make sure you measure the flour appropriately like I mention in this post. Cut in the cold butter into the bowl with the dry ingredients until the mixture resembles crumbles.
Next fold in the pumpkin puree from a can (I freeze extra or use it to make pumpkin protein pancakes), Greek yogurt, maple syrup and vanilla extract with half the milk and half the chocolate chips.
Shape the dough into a tall circle approximately 3/4-inch to 1-inch tall on the baking sheet. Use a spatula to spread the remaining milk over the top. Slice the dough into 8 sections using a pizza cutter like this large one then place the remaining chocolate chips on top. Press them gently into the dough.
Last, bake the dough 22-25 minutes or until the tops are lightly browned. Remove from the oven and cool 5 minutes at room temperature before enjoying!
Can You Make Oat Flour From Oats?
I commonly get asked if you can make your own oat flour from oats and the answer is yes. To make oat flour from oats, simply blend oats in a blender or food processor then measure out the amount needed for the recipe. Easy!
How To Store Scones
To store your pumpkin scones, place them in a container and store in the refrigerator up to 7 days. To freezer your scones, wrap them in plastic wrap individually and store in the freezer in a container so they are protected from the moisture up to 60 days. You can enjoy these scones warm or cold. I find they are just perfect slightly warmed.
Substitutions For Healthy Pumpkin Scones
Here are the substitutions I recommend for this gluten free pumpkin scone recipe. Please remember that when you substitute ingredients, it does change the nutrition data from what you see in the recipe card below.
- Gluten Free Oat Flour - You can substitute regular oat flour if you are not gluten free and you can blend oats to make your own flour too. A gluten free baking flour will work with this recipe. Coconut flour will not work as it always requires more fat than other flour recipes. I have not tested this recipe with almond flour.
- Cinnamon - Pumpkin pie spice could be substituted or you could omit the cinnamon, but the cinnamon does add to the sweetness of the scone so it will be very bland without it.
- Greek Yogurt - A dairy-free yogurt can be substituted. I recommend one without added sugar that's higher in protein.
- Butter - I recommend grass-fed butter. For this with dairy concerns, ghee would be an excellent option as most with dairy concerns can tolerate it well. You could use dairy free butter if you prefer.
- Pumpkin Puree - Mashed sweet potatoes or butternut squash could be used instead.
- Maple Syrup - A monkfruit syrup like this one could be substituted for those who want to further reduce the sugar.
- Vanilla Extract - Almond extract or chocolate extract can be substituted.
- Chocolate Chips - You can use dairy free if needed.
Healthy Pumpkin Scones
- 1 1/2 cups Gluten Free Oat Flour
- 1 1/2 teaspoons Baking Powder
- 1 1/2 teaspoons Cinnamon
- 6 tablespoons Pumpkin Puree from a can
- 2 tablespoons Nonfat Greek Yogurt
- 3 tablespoons Maple Syrup
- 2 tablespoons Butter cold
- 1/4 cup Unsweetened Almond Milk
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon salt
- 1/4 cup Mini Chocolate Chips
- Preheat oven to 425 F. Prepare a large baking sheet with parchment.
- In a bowl, combine the flour, baking powder, salt and cinnamon. Cut in the butter until the mixture resembles crumbles.
- Add the pumpkin, Greek yogurt, maple syrup, vanilla extract, 1/2 the milk and 1/2 the chocolate chips (reserving the other halves) .
- Shape the dough into a tall circle about 3/4"-1" tall on the baking sheet. Use a spatula to spread the milk over the top. Slice the circle into 8 sections. Place the remaining chocolate chips on top.
- Bake at 425 F 15-22 minutes or until the tops are lightly browned. Remove from the oven and cool 5 minutes before enjoying.
- Store scones in a container in the refrigerator up to 7 days.