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