Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (2024)

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This Healthy Pumpkin Scones recipe is perfect for the upcoming pumpkin season! With a light and flaky texture, warm spices, and delicious pumpkin flavor these scones are sure to be a hit with everyone! Cut into full or bite-size scones like you see like you see at Starbucks!

Autumn is around the corner, so no more holding back on my excitement for all things pumpkin! Pumpkin Mini Scones are on the menu today! I lowered the fat in this recipe, but kept the moisture and full pumpkin flavor! You also will want to try these Cranberry Scones with White Chocolate Chips this holiday season.

Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (1)

Table of Contents

Why You’ll Love This Recipe

  • It’s an easy pumpkin scone recipe, with just a few simple ingredients.
  • We’ve lightened up some ingredients so you can feel good about serving these healthy pumpkin scones to your family. Mini-scones are less than 1 gram of fat for each one. That’s LOW-fat for sure!
  • They are a great way to start off the day or you can enjoy them for a snack with a cup of your favorite coffee.

Ingredients Needed

While this ingredient list may seem a little long, don’t feel overwhelmed. Most of these ingredients are commonly found in your pantry at home, or you can grab them quickly at your local grocery store. You don’t have to worry about costly ingredients with these moist pumpkin scones.

Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (2)

Scones

  • White whole wheat flour – See the recipe card for different flour options. Note that white whole wheat flour has the same nutritional value as whole wheat, but it is lighter in color and milder tasting. (the kitchen)
  • Self-rising flour – This has leavening agents in the flour.
  • Salt
  • Spices; cinnamon, nutmeg, allspice, cloves, ginger, or homemade pumpkin pie spice mix.
  • Packed brown sugar – Lower the carbs with a sugar-free alternative like golden monk fruit.
  • Butter – minimal fat is used in this healthy pumpkin scones recipe to keep the scones tender. Use unsalted butter.
  • 0% fat Greek yogurt – You can use plain yogurt, but it may change the consistency of the dough, so you may not need to add any milk to the batter.
  • Large egg
  • Vanilla extract
  • Pumpkin puree – You can make your own in an instant pot in just six minutes!
  • Fat-free half-and-half or other low-fat milk

Glaze

  • Powdered sugar (confectioners’ sugar)
  • Fat-free half-and-half or milk
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How to Make This Healthy Scones Recipe

Making this scone recipe is so simple. Just follow the step-by-step instructions below or in the recipe card at the bottom of this post and you will have a tasty breakfast or snack that you can enjoy this fall season.

Step 1: Preheat the oven and prepare your baking sheets

Preheat oven to 400°F. Line two cookie sheets with parchment paper.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flours, salt, and spices; cinnamon, nutmeg, allspice, cloves, and ginger.

Step 3: Mix the butter and sugar

in a medium bowl, mix brown sugar and melted cooled butter with a fork until course. Add to flour mixture and stir until the ingredients are incorporated.

Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (4)
Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (5)

Step 4: Add the wet ingredients and finish the dough

In a separate bowl, whisk together yogurt, egg, vanilla and pumpkin. Add to the flour mixture. Use your clean hands to mix the ingredients together. Add the half and half one tablespoon at a time just until the dough holds together.

Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (6)
Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (7)

Step 5: Cut out the mini scones

Put dough on a lightly floured surface. For mini scones form with your hands a 7 1/2 x 12 inch rectangle that is about 1/2 inch thick. With a pizza cutter or sharp knife, slice two strips the length of the dough. Cut triangles from each strip of dough. You will cut about 24 mini scones.

Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (8)
Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (9)

Step 6: Or make large scones

For large scones, slice one cut down the middle of the rectangle. Cut triangles from each strip of dough. You will cut about 12 large scones.

Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (10)

Step 7: Bake the scones

Place on prepared baking sheet placing them about 1/2 inch apart and bake for 12-14 minutes. Remove from oven and let cool on a cookie rack.

Step 8: Glaze the scones

Prepare glaze by whisking together in a small bowl the powdered sugar and half and half until well blended and smooth. Dip, brush with a pastry brush, or drizzle the glaze on each scone and let dry.

Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (11)
Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (12)

What To Serve With These Healthy Pumpkin Scones

I love to pair these scones with a steaming Pumpkin Spice Latte. But, you could also pair them with a protein source such as this Cheddar Egg Casserole or this Sausage and Veggie Breakfast Egg Casserole.

Substitutions and Additions

Are you looking for ways to personalize this easy pumpkin scones recipe? Here are a few of my favorite swaps to use for this recipe.

  • You may substitute white whole wheat flour and self-rising flour for all-purpose flour. However, you will need to add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
  • For a little crunch, fold in some chopped pecans. These crunchy pecans pair so well it the pumpkin flavor.
  • If you are a fan of chocolate you can also fold in 1/2 cup of chocolate chips to your dough before you cut it. Chocolate makes everything better right?
  • I used a simple vanilla glaze on top of this healthy pumpkin scone recipe. You can turn it into a maple glaze by adding a splash of pure maple syrup to your glaze.

How To Store

Store these scones in an airtight container at room temperature for 1-2 days. You can also store it in the refrigerator for up to one week.

To freeze, store in an airtight freezable container for up to 3 months. I have found it is best to freeze these pumpkin scones without the glaze.

Sandra’s Pro Tips

Here are a few tips that you can use to help you get perfect scones every time that you make them.

  • Want to use all white flour? Instead of 1 cup of whole wheat flour and 1 cup of self-rising flour, you would use 2 cups of self-rising flour.
  • Don’t have self-rising flour on hand? You can also use 2 cups of all-purpose flour, but you will need to add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to the flour mixture.
  • Don’t have all the spices on hand? Instead of the spices, you can use 1 1/2 teaspoons of this homemade Pumpkin Pie Spice blend.
  • Once you add the flour to your dough, be careful to mix until just combined. You don’t want to overmix the dough otherwise you may tough scones.
  • For this pumpkin scone recipe, you are using pumpkin puree. So, make sure that you grab canned pumpkin and not pumpkin pie filling while you are at the grocery store.
  • I’ve found that using a pizza cutter or pastry cutter dipped in flour works best when cutting the scones for this recipe. However, you can also use a sharp knife if you need it.
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FAQs

Do you have questions about this healthy pumpkin scones recipe? Here are the answers to the most commonly asked questions for this recipe.

Can I freeze leftover scones?

Yes, you can freeze these scones if you have any leftovers. Place them in a freezer-safe container or wrap them securely with plastic wrap and store them in the freezer for up to 3 months. When ready to eat thaw at room temperature before serving. I like to freeze scones without the glaze.

Are scones dry or moist?

Scones can either be dry or moist, depending on the ingredients used. This recipe uses fat-free yogurt and pumpkin puree to keep them soft and moist.

Are American biscuits and scones the same thing?

No, although they both use flour as a main ingredient American biscuits and scones are not the same. American biscuits tend to be more dense and fluffy while English scones are typically lighter and flaky.

Other Delicious Scones Recipes You May Enjoy

  • Low Carb Cherry Almond Scones – gluten-free and low-carb with a cream cheese glaze.
  • Strawberry Scones Recipe with Coconut Milk – vegan light and airy treats!
  • Apple Cinnamon Scones – topped with a salted caramel drizzle.
  • Cinnamon Oat Scones – gluten-free with a cinnamon oat topping.

Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (15)

Low-Fat Healthy Pumpkin Scones Recipe

Lowering the fat in these pumpkin scones without sacrificing the flavor. Great addition to a brunch.

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Healthy pumpkn scones, Pumpkin scones, starbuck pumpkin scones

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 24 servings

Calories: 95kcal

Author: Sandra Shaffer

Equipment

  • cookie sheets or baking sheets

  • Parchment Paper

  • Large bowl

  • medium bowl

  • pastry cutter

  • Pizza Cutter or sharp knife

  • cooling rack

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup self-rising flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon Instead of spices (cinnamon through ginger) you may use 1 1/2 teaspoons of pumpkin pie spice mix.
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 3/4 cup brown sugar packed
  • 1 1/2 Tablespoons butter melted and cooled.
  • 1/3 cup 0% fat Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 2-3 Tablespoons fat-free half and half or milk

Glaze

  • 1 cup powdered sugar sifted
  • 1 Tablespoon fat-free half and half or milk

Instructions

  • Preheat oven to 400°F. Line two cookie sheets with parchment paper.

Pumpkin Scones

  • In a large bowl, whisk together flours, salt, cinnamon, nutmeg, allspice, cloves, and ginger, or instead, the pumpkin pie spice mix.

  • in a medium bowl, mix brown sugar and melted cooled butter with a fork until course. Add to flour mixture and stir until the ingredients are incorporated.

  • In a separate bowl, whisk together yogurt, egg, vanilla and pumpkin. Add to the flour mixture. Mix with a rubber spatula, then use your clean hands to mix the ingredients together. If needed, add the half and half one tablespoon at a time just until the dough holds together.

  • Put dough on a lightly floured surface. For mini scones form with your hands a 7 1/2 x 12 inch rectangle that is about 1/2 inch thick. With a pizza cutter or sharp knife, slice two strips the length of the dough. Cut triangles from each strip of dough. You will cut about 24 mini scones.

  • For large scones, slice one cut down the middle of the rectangle. Cut triangles from each strip of dough. You will cut about 12 large scones.

  • Place on prepared baking sheet placing them about 1/2 inch apart and bake for 12-14 minutes or until lightly browned on the tops and bottom of the scones. Remove from oven and let cool on a cookie rack.

Glaze

  • Prepare glaze by whisking together in a small bowl the powdered sugar and half and half until well blended and smooth. Dip, drizzle, or lightly coat each with a pastry brush each scone, and let dry.

Notes

  • You may substitute the whole white wheat flour for self-rising flour.
  • Instead of 1 cup of whole wheat flour and 1 cup self-rising flour, you would use 2 cups of self-rising flour.
  • You can also use 2 cups of all-purpose flour, but you will need to add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to the flour mixture.
  • Instead of the spices, you can use 1 1/2 teaspoons of this homemade Pumpkin Pie Spice blend.

Nutrition

Serving: 12g | Calories: 95kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 38mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 827IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.3mg

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

This recipe was first posted in September 2013. It has been updated with new photos and additional instructions in August 2023.

Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (16)
Low-Fat Healthy Pumpkin Scones Recipe - The Foodie Affair (2024)

FAQs

What's the difference between scones and biscuits? ›

"Scones are typically made using a quick bread method with a higher ratio of liquid to flour, and sometimes no butter at all," says Snyder. In contrast, biscuits have a high ratio of butter, and the lamination process needed to achieve flaky layers is a key differentiator to scones.

How long are scones good for? ›

Home-made scones generally last 1-2 days stored in an airtight container and placed in a kitchen cupboard or larder. Any longer and they can become a bit dry. If storing scones in the fridge they will last for about a week.

How to store scones to keep them fresh? ›

First, make sure your scones are completely cool. Wrapping them while warm can trap steam, causing the exterior to soften unpleasantly. Once cool, wrap them tightly and store at room temperature for up to several days.

How does Mary Berry eat scones? ›

Mary controversially said she puts jam first, and then clotted cream in the Cornish style on one side of her scone, and then cream followed by jam on the other side, as Devonshire folk do. Afternoon tea fans usually favour one jam-and-cream applying method and never switch between the two.

What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

Are scones healthier than biscuits? ›

Biscuits are often slightly healthier than scones because they use less butter and sugar than scones. Both biscuits and scones contain flour, fat, dairy, and baking powder. Both of these treats fit into a healthy diet in moderation.

Why is clotted cream illegal? ›

Following a 1987 ruling from the Food and Drug Administration, the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention, raw milk can contain harmful bacteria and germs, which can be especially risky for certain individuals like those who are pregnant or elderly ...

Why do you refrigerate scones before baking? ›

This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness. Make scone dough up to three days ahead. Shape into 3/4"-thick disks, wrap in plastic, and refrigerate until ready to cut and bake.

Should scones be refrigerated before baking? ›

Refrigerate your dough overnight for more symmetrical and attractive pastries. Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day.

Can you freeze pumpkin scones? ›

Yes, scones freeze well. Let them cool before freezing. Place in a re-sealable bag or airtight container to protect from freezer burn (a sheet of waxed or parchment paper between them isn't a bad idea to keep them from sticking to one another).

How to tell if a scone has gone bad? ›

With your nose. Rancid foods have the same look and texture as when they were purchased, but their smell and taste have changed.

Can you freeze raw scones? ›

Get oven-fresh treats on a tight schedule. If there's one breakfast treat that's perfect for preparing ahead, it's scones. The secret is freezing them at the point where they're shaped, but not yet baked. Then you can just pop them in the oven straight from the freezer and have a fresh-baked breakfast in mere minutes.

Why do Americans call scones biscuits? ›

A Biscuit (U.S.) Is a Scone (U.K.)

Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.

What is the difference between a British scone and an American scone? ›

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

Are scones supposed to be hard or soft? ›

Scones are soft and tender, not chewy like a good loaf of sourdough.

What are American biscuits called in England? ›

What is an American biscuit in the UK? The last piece of the puzzle, an American biscuit is a crumbly leavened quick bread similar to what we call a scone in the UK.

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