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These healthy pumpkin scones are perfect for sharing over brunch or afternoon tea. Best served fresh and warm out of the oven with lashings of butter on top.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE PRINTABLE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THIS POST IS FILLED WITH HELPFUL INFORMATION FOR MAKING THIS RECIPE.
These healthy pumpkin scones are my favourite to share with friends and family over brunch. They are easy to pull together with mostly staple pantry ingredients, and are a great way to use up leftover roast pumpkin.
I generally roast a tray or two of pumpkin at the start of the week to use in salads and soups. If I haven’t used it all by the end of the week, a batch of pumpkin scones is a must! Or simply make and use your own pumpkin puree in this recipe.
Scones are one of those curious foods that are shaped differently depending on what part of the world you live. The British way is to make them in a circle shape (and the Aussies inherited this). Americans make them in a triangular shape.
There is also some conjecture over whether American scones are sweeter and more buttery than British scones, although without doing a proper comparison I can’t weigh in on that debate.
If you’re more comfortable shaping them into a triangle, go for it. It certainly won’t taste any different.
These pumpkin scones are refined sugar and egg free, and filled with some good for you ingredients. Treats don’t have to be overly indulgent to be enjoyable. Pull this recipe out next time you are entertaining guests and you’re bound to impress!
HEALTHY PUMPKIN SCONE INGREDIENTS LIST
These scones are created using mostly everyday pantry ingredients. I’ve offered a few suggestions on some substitutions you can make if you don’t have something on hand below.
- Pumpkin – any roasting pumpkin or squash will work well. I like to use jap or kent pumpkins that are available here in Australia.
- Wholemeal Flour – OR you could use white all purpose instead.
- Baking Powder
- Rice Malt Syrup / Brown Rice Syrup – OR you could use honey or maple syrup instead.
- Vanilla Essence
- Rolled Oats – Traditional rolled oats or old fashioned oats as they are sometimes called. Unfortunately quick or steel cut wouldn’t work well in this recipe.
HOW TO MAKE HEALTHY PUMPKIN SCONES:
Step 1: Preheat the oven to 180C / 360F.
Step 2: Mix together flour, cinnamon, baking powder, salt and sultanas in a large bowl (photo 1).
Step 3: In a seperate bowl, combine mashed roasted pumpkin, rice malt syrup, vanilla essence and butter and combine (photo 2).
Step 4: Add wet ingredients with dry ingredients and combine together lightly with your fingers until the dough just combines (photo 3).
Step 5: Scatter some rolled oats onto a clean counter or cutting board, and place your dough on top. Flatten the dough until about 5cm thick and scatter some rolled oats on top of the dough too.
Step 6: Using a scone cutter or the mouth of a small glass, cut the dough into rounds and place on baking tray. Be careful not to twist the cutter – just push straight down and pull straight up (photo 4).
Step 7: Bake for 15-20 minutes until cooked through and golden.
Step 8: Cool on a rack for 5-10 minutes and serve with lashings of butter.
Tips for making better scones:
- Don’t over-mix your dough.
- Over-mixing causes the scones to be dense and chewy, and scones are at their best when they are light and fluffy. Work the dough until it *just* comes together, and a few lumps or bumps are fine.
- Don’t twist your cutter.
- If you’re using a scone cutter, push straight down and pull straight up. Twisting the cutter will result in an unevenly risen batch of scones.
- Bake them just before serving.
- Scones really are best fresh out of the oven. If you’re wanting to get a head start, make the dough and refrigerate until you are ready to bake.
MORE PERFECT PUMPKIN RECIPES:
- Pumpkin, Haloumi and Avocado Salad
- Pumpkin and Chickpea Curry
- Roasted Pumpkin, Sweet Potato and Carrot Soup
- Moroccan Pumpkin and Chickpea Soup
- Roast Pumpkin and Chickpea Salad
If you’ve tried these Healthy Pumpkin Scones I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
- 1 cup Mashed Roasted Pumpkin, See Note 2
- 2 cups Wholemeal Flour
- 1/2 cup Sultanas
- 1 tsp Cinnamon
- pinch Salt
- 2 tsp Baking Powder
- 60 grams / 2 oz Butter, Melted
- 1 tbsp Rice Malt Syrup
- 1 tsp Vanilla Essence
- 1/2 cup Old Fashioned / Rolled Oats, For rolling
- Preheat oven to 180C / 360F.
- Mix together flour, cinnamon, baking powder, salt and sultanas in a large bowl.
- In a seperate bowl, combine mashed roasted pumpkin, rice malt syrup, vanilla essence and butter and combine.
- Add wet ingredients with dry ingredients and combine together with your fingers until a dough forms.
- Scatter some rolled oats onto a clean counter or cutting board, and place your dough on top. Flatten the dough until about 5cm thick and scatter some rolled oats on top of the dough too.
- Using a scone cutter (highly recommend) or the mouth of a small glass, cut into rounds and place on a baking tray. Be careful not to twist the cutter - just push straight down and pull straight up.
- Bake for 15-20 minutes until cooked through and golden.
- Cool on a rack for 5-10 minutes (if you can wait that long) and enjoy with some lashings of butter.
Adapted from The Healthy Chef.
Use any good roasting pumpkin or squash. My favourite varieties here in Australia are jap or kent.
To make the Roasted Pumpkin mash, just cook small pumpkin slices covered in 1tbsp olive oil in the oven at the same temp for 20-30 minutes until softened. Mash and allow to cool before using in the scones.
I generally batch roast a tray or two of pumpkin at the start of the week to use for soups, salads and these scones. It cuts down prep time and pumpkin can be used in so many ways.
DON'T OVER-MIX THE DOUGH:
Over-mixing causes the scones to be dense and chewy, and scones are at their best when they are light and fluffy. Work the dough until it *just* comes together, and a few lumps or bumps are fine.
DON'T TWIST YOUR CUTTER:
If you're using a scone cutter, push straight down and pull straight up. Twisting the cutter will result in an unevenly risen batch of scones.
BAKE THEM JUST BEFORE SERVING:
Scones really are best fresh out of the oven. If you're wanting to get a head start, make the dough and refrigerate until you are ready to bake.
SHAPE THE DOUGH HOWEVER YOU LIKE:
Aussies make them round, but I know Americans prefer wedges! They will taste the same regardless!
Recipe was first published December 12, 2017. It was last updated December 17, 2018, with new photos and tips. No changes to recipe.
Nutrition information is a rough estimate based on one scone.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 182 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 12mg Sodium: 176mg Carbohydrates: 30g Fiber: 4g Sugar: 7g Protein: 4g
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