Healthy Pumpkin Scones
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I can’t get enough of my Healthy Pumpkin Scones, they’re packed with flavor and so much fun to make, what’s not to love? Filled with warm spices and drizzled with a homemade maple glaze, they’re the ultimate treat for breakfast. Ready in just 30 minutes, they’re not only vegan but can also be made gluten-free, so everyone can indulge.
When the air turns crisp , I can’t resist making all my favorite pumpkin recipes, and pumpkin scones are always at the top of the list! If you’ve got some extra pumpkin, you’ve got to try my healthy pumpkin brownies too, they’re just as delicious, and honestly, why not make both?
One day, I spotted pumpkin scones at my favorite coffee shop and couldn’t resist the idea of making my own. I decided to create a healthier version at home, and they turned out absolutely perfect, much like my healthy pumpkin pie.
👩🏽🍳 Why This Recipe is So Loved
I love my pumpkin scones recipe because I’ve taken a classic favorite and made it healthier without losing any of the flavors I adore. These tender, lightly sweet scones are the perfect guilt-free treat to enjoy on a chilly day.
My healthy pumpkin scones are proof that delicious doesn’t have to mean complicated. They’re made with simple ingredients you likely already have in your kitchen, which makes them easy to whip up anytime. The pumpkin puree gives them incredible moisture, while the warm spices add that perfect fall flavor. They’re completely baked in just 15 minutes, so you can have bakery-quality scones on your table in no time. Plus, they’re kid-friendly, so my whole family loves them, and I don’t have to make separate treats for everyone.
What makes my vegan pumpkin scones the best is how versatile they are! Perfect for a fall brunch, an afternoon snack, or even a cozy breakfast with a hot cup of tea. The best part? You can make them gluten-free! They’re soft, crumbly, packed with pumpkin flavor, and just sweet enough to satisfy your cravings. Once you make them, you’ll see why they’ve become a staple in my kitchen!
🎥 Latest Recipe Video!
🥘 Ingredients
I know, it’s hard to believe, but I’ve made my healthy pumpkin scones with these key pantry staples!
Flour: I like to use a mix of white and whole wheat flour for extra heartiness. It gives the scones a perfect texture.
Sugar: These scones are lightly sweet with just 6 grams of sugar. If you want them sweeter, try a mix of brown and powdered sugar.
Pumpkin: I always use pumpkin puree to get that classic fall flavor. It makes the scones moist and delicious!
Oil: I stick with coconut oil to keep the recipe vegan. It works beautifully and adds a subtle richness.
Milk: Unsweetened almond milk is my favorite for thinning the batter. It keeps the flavor light and perfectly balanced.
Swaps
Flour: I use whole wheat pastry flour for more fiber.
Sugar: I prefer coconut sugar for a more natural sweetener.
Pumpkin: I’ve swapped the pumpkin for blueberries, nuts, or chocolate, all work great!
Oil: If I’m out of coconut oil, I’ll use vegan butter, vegetable oil, or olive oil instead.
Milk: I use any plant-based milk, like coconut or oat milk.
🔪 How to Make
With just 15 minutes of prep and 15 minutes of baking, you can have my scones ready to enjoy, just follow my simple steps!
Dry Ingredients: I start by preheating the oven to 425°F and lining a baking sheet with parchment paper. In a large bowl, I mix together the flour (a mix of white and whole wheat), sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
Mix the Oil: Next, I add the coconut oil to the bowl and use a pastry blender or fork to mix it in until the texture looks like coarse sand.
Wet Ingredients: Then, I add the pumpkin puree, almond milk, and vanilla extract to the bowl and stir everything together until it’s well combined.
Shape the Dough: Once the mixture forms a wet dough, I turn it out onto a floured surface. I knead it gently 10 to 12 times, then press it into an 8-inch disk.
Cut the Scones: On a flat surface, I use a pastry cutter or pizza cutter to slice the dough into 12 even wedges.
Arrange the Scones: I place the wedges about two inches apart on the lined baking sheet.
Bake the Scones: I pop the scones into the preheated oven and bake them for 14 to 16 minutes, until they’re golden brown and perfectly baked.
Prepare the Glaze: Once the scones are out of the oven, I whisk together powdered sugar, maple syrup, and almond milk until the glaze is smooth and ready to drizzle.
Serve: I drizzle the glaze over the warm scones and serve it to my family! Yum;)
💭 Expert Tips
My #1 Secret Tip for making my healthy pumpkin scones perfectly soft and tender is to never overwork the dough. I used to think more kneading meant better scones, but I quickly learned that handling the dough gently is the key to getting that light, fluffy texture everyone loves!
Other Tips To Keep In Mind
- Prevent Sticking: I always use parchment paper or a silicone mat to keep the scones from sticking to the pan. It makes cleanup so much easier too!
- Leave Space: I make sure to leave about two inches between the scones on the baking sheet. This gives them room to rise and spread while baking.
- Gluten-Free Option: For gluten-free scones, I use Bob’s Red Mill 1:1 Gluten Free Baking Flour. It’s a simple swap that works perfectly.
📖 Variations
My healthy pumpkin scones are the perfect cozy treat, and you can easily customize them. These are my favorites:
Chocolate Pumpkin Scones: I love adding 1/4 cup of dark chocolate chips to the batter when I mix in the pumpkin puree. It’s the perfect way to add a rich, chocolatey twist!
Lemon Blueberry Scones: Sometimes I switch out the pumpkin puree for fresh blueberries and replace the pumpkin pie spice with 1 teaspoon of lemon zest. The result is a bright, refreshing scone that’s just as delicious!
Maple Pumpkin Scones: These pumpkin scones already have a maple glaze, but for even more maple flavor, I use maple syrup instead of brown sugar in the dough. It’s so good and gives the scones a cozy, sweet taste!
🍽 Serving Suggestions
Whenever I make my healthy pumpkin scones, I like to pair them with a few simple sides to complete the experience.
Pair with a Warm Drink: I love serving my scones with a cozy cup of golden milk or a soothing oatmeal honey latte for the perfect fall vibe.
Serve with Sweet Additions: For a brunch spread, try adding a side of strawberry chia seed jam or a dollop of coconut whipped cream to complement the scones.
🧊 Storage Directions
Refrigeration: I find that scones are always best when they’re freshly made, but if I need to store them, I cover them in plastic wrap and keep them in an airtight container at room temperature. They’ll last 1-2 days this way, but after that, they won’t taste as fresh.
Freezing: When I plan to freeze scones, I leave the icing off and let them cool completely first. Then, I place them in an airtight container and freeze them. When I’m ready to enjoy them, I thaw them overnight in the fridge and warm them up in the microwave or toaster oven. I make the icing fresh and drizzle it on just before serving, it’s the perfect finishing touch.
Reheating: I pop the scones in the microwave for a few seconds or warm them in a toaster oven until they’re soft and just slightly warm. This brings back their fresh-baked feel.
❓Recipe FAQs
Are Scones and Biscuits The Same?
Biscuits and scones might look alike, but they’re definitely not the same! I find biscuits to be fluffier, lighter, and more savory, while scones have a denser texture and can be either savory or sweet. Both are so good on their own or topped with jam. If I’m in the mood for biscuits, I love making my Biscuits Without Baking Powder Recipe, it’s super easy!
Can I Use Fresh Pumpkin?
I love that you can use either canned or fresh pumpkin for this recipe, and both turn out great. When I use fresh pumpkin, I always puree it in a blender or food processor first, otherwise, the scones might end up with chunks, and I want that smooth, tender texture every time!
Will Kids Enjoy These Scones?
Oh, absolutely! My kids love anything sweet or pumpkin-flavored, so they’re always excited when I make these healthy pumpkin scones. Not only do they taste amazing, but they’re also so pretty and inviting, no one can resist grabbing one, including me!
🍳 More Pumpkin Treats!
- Healthy Pumpkin Smoothie
- Gluten Free Pumpkin Bread
- Vegan Pumpkin Banana Bread
- Gluten-Free Pumpkin Bread
- Pumpkin Apple Pie
LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!
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📋 Recipe Card
🎥 Watch How to Make It
Healthy Pumpkin Scones
I can’t get enough of my Healthy Pumpkin Scones, they're packed with flavor and so much fun to make, what’s not to love? Filled with warm spices and drizzled with a homemade maple glaze, they’re the ultimate treat for breakfast. Ready in just 30 minutes, they’re not only vegan but can also be made gluten-free, so everyone can indulge.
Servings: 12 scones
Calories: 191kcal
Ingredients
For The Scones
- 1 cup all-purpose flour
- 1½ cups white whole wheat flour
- ⅛ cup brown sugar unpacked (can use 1/4 cup sugar for a sweeter scone)
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup coconut oil or olive oil
- ¾ cup pumpkin puree
- ½ tsp vanilla extract
- ½ cup unsweetened almond milk
For The Maple Glaze
- ⅓ cup powdered sugar can use 1/2 cup for a sweeter glaze
- 1 tbsp maple syrup
- 2 tbsp unsweetened almond milk
Instructions
- Preheat oven to 425 degrees and prepare a baking sheet by lining with parchment paper.
- In a large bowl, whisk together the flour, whole wheat flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
- Add the oil and use pastry blender or fork to blend until the mixture resembles coarse sand.
- Add the pumpkin puree, vanilla, and almond milk and stir to combine.
- When the mixture resembles a wet dough, turn the dough out onto a floured surface. Knead the dough 10 to 12 times, then flatten the dough into an 8-inch disk.
- Use a pastry cutter or pizza cutter to cut the dough into 12 wedges.
- Place the wedges two inches apart on the lined baking sheet and bake for 14 to 16 minutes, until golden brown.
- Remove the scones from the oven and prepare the glaze by whisking together the powdered sugar, maple syrup and almond milk until smooth. Drizzle the glaze over the warm scones and serve.
Notes
- To make my healthy pumpkin scones perfectly soft and tender is to never overwork the dough. I used to think more kneading meant better scones, but I quickly learned that handling the dough gently is the key to getting that light, fluffy texture everyone loves!
- I always use parchment paper or a silicone mat to keep the scones from sticking to the pan. It makes cleanup so much easier too!
- I make sure to leave about two inches between the scones on the baking sheet. This gives them room to rise and spread while baking.
- For gluten-free scones, I use Bob’s Red Mill 1:1 Gluten Free Baking Flour. It’s a simple swap that works perfectly.
Nutrition
Serving: 1scone | Calories: 191kcal | Carbohydrates: 23.9g | Protein: 3.3g | Fat: 9.5g | Saturated Fat: 7.9g | Sodium: 106.7mg | Potassium: 25.2mg | Fiber: 2.5g | Sugar: 6.2g
Great scones!
I did not make the glaze since I love putting jam on scones; this recipe has the perfect flavor to add jam without being too sweet. It is going into my recipe folder! Thank you!
So happy to hear you loved this recipe Maggie!! Serving them with jam is a delicious way to enjoy them too! 🙂
Sounds yummy& easy to do, love anything “pumpkin”& using coconut oil! Presume the vanilla goes in with the pumpkin& milk? Thanks!
Hi Debbie! Oh yes! Sorry that was a typo in the recipe card – the vanilla gets added with the milk and pumpkin 🙂 Let me know how these scones turn out for you!
These are very different from the scones I am used to, but they sound amazing with the pumpkin.
These are definitely a twist on a classic recipe but I promise they taste delicious! You will love them!
I love scones so much, especially pumpkin ones! These are right up my alley, thanks so much for the recipe 🙂
Thanks Cathleen! I can’t wait for you to try this recipe!
Great recipe! Froze half the batch for closer to the holidays.
Thanks so much Gina! I will often do that too – these freeze and reheat really well! 🙂
Perfect for Fall Sunday brunch!! The pumpkin flavor takes regular scones to the next level!
Thanks so much Jess! So glad you liked this recipe!
These look so good and easy to make too.
They really are! Ready in just 30 minutes!
The perfect fall treat, we love these scones, and the gorgeous flavour! Perfect to enjoy with a good cup of coffee!
Hooray! I’m so happy to hear that Alexandra! 🙂
I am so excited for all the pumpkin recipes coming. I am definitely adding this to my list of ones to make.
Thanks Dannii!! These are perfect for fall!
Your scones look absolutely delicious! I love scones, but my daughter cannot eat eggs so I’d stopped making them – thank you for this recipe, now we both can enjoy scones again.
Yay! I’m so happy this egg free recipe will work for you and your daughter! 🙂
These scones look amazing! Can’t wait for the pumpkin season to come to try these!
Yay! I’m sure you will love these Jovita! 🙂