My Greek Yogurt Pumpkin Scones are light, soft, flaky, and filled with all the cozy pumpkin spice flavor you want this time of year. They’re made with Greek yogurt, real pumpkin, maple syrup, and WAY less butter than your traditional scone recipe. They’re also refined sugar free, surprisingly low calorie, and so easy to make at home.
If you know me, you know I’m always trying to take recipes I love and make them a little lighter without making them taste like the “healthy version.” And these scones are exactly that.
They still have that soft, flaky texture you want from a scone, but we’re using Greek yogurt and pumpkin to add moisture so you don’t need nearly as much butter. Add a simple glaze on top and a cup of hot coffee on the side and these are SUCH a good fall breakfast.
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Healthy Pumpkin Scones With Greek Yogurt
I love a good bakery scone, but they can be surprisingly heavy. Traditional scones typically rely on quite a bit of butter and sugar to get that rich texture and flavor.
For these pumpkin scones, I wanted to see how much I could lighten them up while still keeping the part that actually makes a scone good—the flaky edges and soft center.
Greek yogurt works SO well here because it adds moisture and richness to the dough without needing a ton of butter. Pumpkin does the same thing while obviously giving us that pumpkin flavor we want.
I still use some real butter because I’m not trying to eliminate it completely. Cold butter is what helps give these scones those flaky little layers, so it definitely has a purpose! We’re just using much less of it.
The end result is a pumpkin scone that feels light but still tastes like an actual scone.
Why You’ll Love These Greek Yogurt Pumpkin Scones
There is honestly so much to love about this recipe. They’re:
- Light, soft, and flaky
- Made with real pumpkin
- Refined sugar free
- Sweetened with maple syrup
- Made with Greek yogurt
- Lower in butter than traditional scones
- Super easy to make
- Perfect for fall
- SO good with coffee
And you don’t need any complicated equipment or baking skills to make them.
The Secret to Soft and Flaky Scones
My biggest tip for this recipe is simple: keep your butter cold and don’t overwork the dough.
There’s a reason I grate the butter instead of melting or softening it. You want those tiny cold pieces of butter throughout the dough when the scones go into the oven.
As the butter melts in the oven, it creates little pockets in the dough that help give you that light, flaky texture.
This is also why I recommend using your hands as little as possible. You can absolutely use them to finish bringing the dough together, but don’t sit there kneading it. This isn’t bread dough!
Mix just until everything comes together, shape it, slice it, and get it into the oven.
Ingredients
Scones:
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 3 tablespoons cold butter
- ½ teaspoon vanilla extract
- ¼ cup pumpkin puree
- ½ cup Greek yogurt (plain nonfat)
- 3 tablespoons maple syrup
Maple Glaze:
- Maple syrup, as needed
- Powdered monk fruit, as needed
**There isn’t an exact measurement needed for the glaze. Simply mix maple syrup with powdered monk fruit until you reach a nice, thick glaze consistency.
How To Make Them
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- Grate the cold butter directly into the flour mixture. Use a pastry cutter or fork to work the butter into the dry ingredients until it is evenly distributed and fine crumbs form.
- Add the vanilla extract, pumpkin puree, Greek yogurt, and maple syrup. Mix with a rubber spatula until a thick dough forms.
- Gently use your hands to bring the dough together into a ball. Avoid handling the dough more than necessary so the butter stays cold. This helps create light, flaky scones.
- Place the dough on the prepared baking sheet and gently flatten it into a circle about ¾-inch thick.
- Cut the circle into 8 equal wedges, but do not separate the wedges before baking.
- Bake for 18–20 minutes, or until the scones are baked through and lightly golden.
- While the scones are baking, make the glaze. Mix maple syrup with powdered monk fruit until you reach a thick, drizzleable consistency.
- Allow the scones to cool slightly. Drizzle the maple glaze over the top, then cut along the original lines to separate the scones. Enjoy!
Why Add Greek Yogurt to Scones?
Greek yogurt is one of my favorite baking swaps because it adds moisture and richness without needing nearly as much butter or oil.
That’s especially helpful in this recipe because pumpkin itself adds quite a bit of moisture. Between the pumpkin puree and Greek yogurt, these scones stay really soft in the center while the cold butter still gives you those flaky edges.
It also makes these feel so much lighter than a traditional bakery-style scone.
Are These Pumpkin Scones Refined Sugar Free?
Yes! These Greek Yogurt Pumpkin Scones are refined sugar free and naturally sweetened with maple syrup.
I personally love maple with pumpkin anyway, so it works perfectly here. The scones themselves aren’t overly sweet, especially since I wanted them to still taste like a scone and not turn into cake.
The glaze on top gives you that little extra sweetness in every bite.
Tips for the Best Pumpkin Scones
Use cold butter. I know I keep saying this, but it really does matter. Keep your butter in the refrigerator until you’re ready to grate it.
Don’t use pumpkin pie filling. You want plain pumpkin puree. Pumpkin pie filling already contains added sugar and spices and will change the recipe.
Don’t overmix your dough. Stop mixing as soon as everything comes together. Overworking it can make your scones dense instead of light and flaky.
Measure your flour correctly. Too much flour can dry out your scones. Spoon the flour into your measuring cup and level it off rather than packing it down.
Don’t skip the glaze. The scones are lightly sweet on their own, so I think that little bit of glaze on top really completes them.
Let them cool slightly before glazing. If they’re piping hot, the glaze will completely melt into the scones instead of sitting nicely on top.
How to Store Pumpkin Scones
Store leftover pumpkin scones in an airtight container at room temperature for about 2 days or in the refrigerator for up to 5 days.
I personally think these are best slightly warm. If you’re eating one from the refrigerator, pop it in the microwave for a few seconds before serving.
If you already added the glaze, start with a very short amount of time so it doesn’t completely melt.
Can You Freeze Pumpkin Scones?
Yes! These freeze really well.
Allow the scones to cool completely, then place them in a freezer-safe airtight container or bag. I recommend freezing them without the glaze if you know ahead of time that you’re going to freeze them.
They can be stored in the freezer for up to 2–3 months.
Let one thaw overnight in the refrigerator or at room temperature, warm it up, and add fresh glaze before serving.
What to Serve With Pumpkin Scones
Coffee. Obviously. 😂
These are SO good with a hot cup of coffee or a homemade latte in the morning. They would also be perfect alongside eggs or another protein source if you want a more complete breakfast.
I also love these as an afternoon snack when you want something sweet with your coffee but don’t necessarily want a full dessert.
Frequently Asked Questions
Can I use vanilla Greek yogurt?
I recommend plain Greek yogurt so you have more control over the sweetness and flavor of the scones. If you use a flavored Greek yogurt, keep in mind that it may contain added sugar and will change the flavor slightly.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use 100% pure pumpkin puree for this recipe. Pumpkin pie filling has added sugar and spices and isn’t interchangeable here.
Why did my scones turn out dense?
The most likely culprit is overworking the dough or allowing the butter to get too warm.
Handle the dough as little as possible and make sure your butter is very cold when you add it.
Do I need to separate the scones before baking?
No! For this recipe, I slice the dough into 8 wedges but leave the circle together while it bakes. Once baked, the individual scones are easy to separate.
The Perfect Easy Fall Breakfast
These Greek Yogurt Pumpkin Scones are one of those fall recipes that feels like such a treat but is actually incredibly simple to throw together.
They’re soft in the middle, lightly flaky, full of pumpkin spice flavor, and have just enough sweetness—especially once you add that glaze.
And I LOVE that they use Greek yogurt and real pumpkin so we can cut way back on the amount of butter traditionally used in scones without sacrificing the texture.
Make a batch for breakfast, grab a hot cup of coffee, and you’ve basically got the perfect fall morning. 🎃☕️
Recipe Notes
- Keep your butter as cold as possible for the flakiest texture.
- Grating the butter makes it much easier to evenly distribute throughout the flour.
- Avoid overworking the dough.
- Use pure pumpkin puree, not pumpkin pie filling.
- The dough should be thick and may be slightly sticky.
- Slice the dough into 8 wedges before baking, but do not separate them.
- Bake at 425°F for 18–20 minutes.
- Allow the scones to cool slightly before adding the glaze.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Yield: 8 scones
Prep Time: Approximately 10 minutes
Bake Time: 18–20 minutes
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Description
These Greek Yogurt Pumpkin Scones are light, soft, flaky, and filled with all the cozy pumpkin spice flavor you want this time of year. They’re made with Greek yogurt, real pumpkin, maple syrup, and WAY less butter than your traditional scone recipe. They’re also refined sugar free, surprisingly low calorie, and so easy to make at home.
Ingredients
Scones:
Maple Glaze:
**There isn’t an exact measurement needed for the glaze. Simply mix maple syrup with powdered monk fruit until you reach a nice, thick glaze consistency.
Instructions
-
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
-
In a large mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
-
Grate the cold butter directly into the flour mixture. Use a pastry cutter or fork to work the butter into the dry ingredients until it is evenly distributed and fine crumbs form.
-
Add the vanilla extract, pumpkin puree, Greek yogurt, and maple syrup. Mix with a rubber spatula until a thick dough forms.
-
Gently use your hands to bring the dough together into a ball. Avoid handling the dough more than necessary so the butter stays cold. This helps create light, flaky scones.
-
Place the dough on the prepared baking sheet and gently flatten it into a circle about ¾-inch thick.
-
Cut the circle into 8 equal wedges, but do not separate the wedges before baking.
-
Bake for 18–20 minutes, or until the scones are baked through and lightly golden.
-
While the scones are baking, make the glaze. Mix maple syrup with powdered monk fruit until you reach a thick, drizzleable consistency.
-
Allow the scones to cool slightly. Drizzle the maple glaze over the top, then cut along the original lines to separate the scones. Enjoy!
Nutrition Facts
Nutrition Facts
Servings 8
Serving Size 1 scone
- Amount Per Serving
- Calories 144kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 2.6g13%
- Cholesterol 11.9mg4%
- Sodium 243.1mg11%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 0.3g2%
- Sugars 5.3g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. The macros do not include the glaze.
