This healthy pumpkin scones recipe is vegan and has a delicious maple glaze that you’ll want to put on everything. These healthy pumpkin scones are a perfect healthy snack, breakfast, brunch or dessert.
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Oh yes my friends, pumpkin season is here. I look forward to pumpkin season all year.
Sweater weather.
Socks.
Not sure why that last one is something to get excited about but wearing thick cozy socks makes me happy.
With pumpkin season in full swing and all things pumpkin, I had to add my own recipe – for this easy pumpkin scones recipe!
And if you’re into errrrything fall, here are 17 pretty and cheap fall decor ideas (that don’t look cheap!!)
Another yummy Halloween season recipe: Halloween Oreo Treats that are Wickedly Easy.
Also check out these yummy pumpkin recipes: 8 Sweet Pumpkin Recipes You Need to Make This Fall
It’s Healthy Pumpkin Scone Time!
This is SUCH a great recipe! The BEST pumpkin scones.
They are a healthy version of Starbucks pumpkin scones.
Flaky healthy pumpkin scones with a non-optional maple glaze.
Okay, you can leave off the glaze if you really want to.
Sometimes I do on the pumpkin scones I give to my 7-year-old. She’s already a little tornado and does not need any additional help in the high energy department.
But I love the maple glaze and the pumpkin scones themselves have less sugar so the drizzle adds that extra oomph.
More scone recipes:
Healthy Pumpkin Scones Recipe Ingredients
These vegan pumpkin scones are made with canned pumpkin puree (not pumpkin pie filling) and are lightly sweetened.
If you like a sweeter scone you can add another two tablespoons of maple syrup.
Use pure maple syrup, not pancake syrup; this makes all the difference to the flavor of these homemade pumpkin scones.
You can use white flour, all-purpose flour, whole wheat pastry flour, or white whole wheat flour for this recipe.
If you don’t need these pumpkin scones to be vegan, you can use butter. Otherwise, use non-dairy butter or vegan butter. I don’t recommend using coconut oil or olive oil in this recipe – it won’t work that well.
These scones would be delicious with a mug of this homemade Starbucks copycat gingerbread latte.
Related post: The Frosted Pumpkin Cookies That Made My Bakery Famous
Healthy Pumpkin Scone Recipe Tips
Mix your dry ingredients in a large bowl.
Cut in the butter/vegan butter with a pastry cutter or a fork.
I really like to use a pastry cutter to mix the cold butter (or vegan butter) into the flour. A pastry blender is one of the kitchen tools I used all the time when I had a commercial bakery and use in my home kitchen all the time. A fork will work instead if you don’t have one but I highly recommend picking one up if you want to make scones or pies.
Add in the wet ingredients and stir. Put the pumpkin scone dough onto a lightly floured surface and knead a few times until the dough just comes together.
The glaze works best if you can wait until the scones fully cool. I couldn’t, so I waited until they were cool-ish and then drizzled the glaze on.
These healthy scones will keep for 1-2 days in an airtight container at room temperature or in the fridge.
Turn your oven on and let’s make these healthy pumpkin scones!
Healthy pumpkin scones
Ingredients
- 2 cups unbleached wheat flour
- 1 tbsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 cup butter or vegan butter, chopped into cubes
- 1/4 cup pure maple syrup
- 1/2 cup pumpkin puree
- 2-3 tbsp milk of choice
Maple glaze
- 1/2 cup icing sugar
- 2 tsp pure maple syrup
- 2 tsp milk of choice
Instructions
- Preheat oven to 425F. Mix the flour, baking powder, ginger, and cinnamon in a medium bowl.
- Using the pastry cutter or the back of a fork, cut in the butter so the cubes mix in with the flour. You want the butter pieces to be around pea-sized.
- Add the pumpkin puree, maple syrup, and 2 tablespoons of milk. Mix together and then use your hands to knead it together 4 or 5 times. If it's too dry add another tablespoon of milk.
- Pat it out into a circle about 3/4 inch thick on your baking sheet (I usually line mine with parchment paper). Slice into 8 wedges.
- Bake for 15-17 minutes until lightly browned. Let cool and then glaze.
Maple Glaze
- In a small bowl mix together the icing sugar, maple syrup, and milk. I use a fork or a whisk and don't bother with an electric mixer. Drizzle over the cooled scones with a spoon.
Nutrition Information:
Yield:
8Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Other Popular Pumpkin Recipes:
If you need more pumpkin recipes in your life, try:
- this Easy Pumpkin Pie
- these Pumpkin Waffles
- 20-minute Pumpkin Bagels (they take 20 minutes from start to baked!)
- this Pumpkin Mug Cake…all so delicious!
- and if you’re looking for a gluten-free pumpkin scones recipe, check this one out!
—–> Pin this recipe below to save it for later!
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Those look delicious and will definitely be going on my “to bake” list! One question though — I see the pumpkin puree in the directions, but not an amount listed in the ingredients section??
Gah, thanks for catching that! I just fixed it – it should be 1/2 cup pumpkin puree. Lol, what would pumpkin scones be without any pumpkin in them?!! (They’d be like my beloved pumpkin spice lattes!!!) Glad these healthy pumpkin scones are on your “to bake” list. 🙂
I’m going to make these today!
Fun! I hope you love these pumpkin scones as much as we do <3
This looks delicious and it is perfect for an after school snack!
Yes! My daughter loves these pumpkin scones. 🙂
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These look tasty.
We think so too! lol Hope you like them if you try them. Thanks for stopping by this morning Jessi 🙂
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Congratulations!
Your post is featured on Full Plate Thursday this week. We have pinned it to our features board and thanks so much for sharing this great post with us!
Miz Helen
Thank you so much Miz Helen! xo
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Do you have the nutritional info on these?
Hi Sara! I’m sorry I don’t. I don’t tend to track nutritional info as I mainly like to look at overall ingredients so I haven’t included them in my recipes. I know some people might need or want to be more specific than that. If you’re interested in finding it out you could use a calculator like this: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076. I haven’t tried it myself, just found it in a quick search. Hope that helps and thanks for writing!
Me and my 3 year old tried these today. They were super easy to make and delicious! Definitely a keeper. I couldn’t find pumpkin puree in my country but I boughts some frozen pumpkin blocks instead, made sure they were thawed and mashed them with my kitchen machine. Plus when we started baking we found out we didn’t have any cinnamon left but instead we used a mix of cookiespices with cinnamon in it.
So everything worked out really well and I think my 7 year old girl would love to bake some to. Thanks for the recipe!
Yayyyy!!! So happy you loved these healthy pumpkin scones 🙂 Thanks for checking back in to let me know and for letting us know the subs you did – that’s always helpful!
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Your Pumpkin Scones look like a perfect start to the morning! Thanks so much for sharing with us at Full Plate Thursday,444 and hope you have a great week!
Miz Helen
Thanks Miz Helen! I’m so excited for pumpkin season!!!! lol Have a great week too 🙂
Yupp!!! So happy ..!!!i Loved these healthy pumpkin scones ?… keep up the good work … Looking Forward To here from You !!!!…
Well that makes me happy! 🙂 Thanks for letting me know you liked these pumpkin scones 🙂
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I baked a batch. ate 2 and took the rest to my parents. Came back home. Baked another batch and I have eaten two more. So good but I have a confession to make. I recently started making my biscuits with King Arthur self rising flour and heavy cream. That’s it. So I omitted the butter in this recipe and used heavy cream. Came out great!
Love it!!! 🙂 So happy you liked these pumpkin scones so much, Rosemary. And I love baking biscuits with heavy cream as well. Thanks for letting us know about your substitution and how it worked out. xx
Could you add pecans to these scones
Yes absolutely! I would add 1/4 cup to 1/3 cup chopped or whole pecans. 🙂 Let me know if you try these healthy pumpkin scones with the pecan addition!