Healthy Pumpkin Scones
These Pumpkin Scones are so easy to make, have the most incredible texture, and are perfectly spiced. And the best part is, they are actually not bad for you! These pumpkin scones are made with an oat flour, pure pumpkin puree, and Greek yogurt base. They are sugar free, low sodium, and low calorie too! I hope you give this recipe a try and love them as much as I do!
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Reasons to Love These Scones
- Quick & Easy: This is really a quick and easy dessert or breakfast! They only take 15 minutes to bake too which is nice!
- Macros: These scones have very balanced macros. They are only 134 calories for a large scone! You really can't beat that for a delicious pumpkin spice pastry! They are low sodium and have 4 grams of protein too.
Ingredients
- Oat Flour - 1 1/2 cups of finely ground oat flour. I used the Oats Instant powder by Prozis. It makes your baked goodies so much fluffier than regular oat flour! You can use the code KATIE10 for 10% off as well.
- Baking Powder - 1 1/2 teaspoons.
- Cinnamon - 1 1/2 teaspoons of ground cinnamon.
- Salt - 1/8 teaspoon of salt.
- Pumpkin Puree - 6 tablespoons of pure pumpkin purée.
- Greek Yogurt - 2 tablespoons of plain, nonfat Greek yogurt.
- Sugar Free Syrup - 3 tablespoons of sugar free maple syrup, or liquid sweetener of choice (honey, agave, etc.).
- Butter - 2 tablespoons of butter, cold and cut into cubes.
- Almond Milk - 1/4 cup unsweetened vanilla almond milk. Reserve 2 tablespoons or so to brush over the top of your scones.
- Vanilla - 1 teaspoon of vanilla extract.
The Key To Baking The Perfect Scones
Here are my tips for baking the perfect scones:
- Keep the ingredients super cold! This contributes to getting those scone flakes.
- Don't skip using the biscuit method. In the biscuit method, butter is cut into the flour mixture and then the liquids are added. While baking in the oven, the butter melts, the water in the butter produces steam, and as a result the product rises into flaky layers. I know cutting the butter in is kind of a slow process but trust me, it's worth it!
What Kind of Sugar Free Syrup Do You Use?
I get asked this all the time! Pretty much every grocery store has sugar free maple breakfast syrup! However, they almost all have an artificial sweetener called sucralose in it. I highly recommend getting the maple syrup by the brand Lakanto. You can find them in some grocery stores, but I just order mine online on Amazon to be honest! I love me that subscribe and save! I love the Lakanto Sugar Free Maple Syrup because it is keto friendly (meaning it is going to be lower in carbs) and NATURALLY sweetened with monkfruit. Sucralose is a cheap, artificial sweetener that a lot of companies sneak into their products, but it is made of chemicals and actually does more harm than good! Believe it or not, it is more addictive than cane sugar.
How To Make Them
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together all of your dry ingredients.
- Add the cubed butter. Cut the butter into the dry ingredients with a fork or pastry cutter.
- Add your wet ingredients and stir to combine.
- Add your dough to your parchment lined baking sheet. Spread out into a large round circle.
- Brush your reserved almond milk on top of your dough. Sprinkle some zero calorie sweetener (such as stevia or swerve) and some cinnamon on top, if desired.
- Bake for 15-18 minutes. Top with a sugar free glaze if desired & enjoy!
Sugar Free Glaze
If you would like a sugar free glaze on top, just combine some unsweetened vanilla almond milk, confectioner's Swerve, and vanilla extract. You could also do a cream cheese frosting if you would like!
How To Store Leftovers
You can store your leftovers in an airtight container in a cool, dry place for up to 5 days.
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
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These Healthy Pumpkin Scones are so easy to make, have the most incredible texture, and are perfectly spiced. And the best part is, they are actually not bad for you! These pumpkin scones are made with an oat flour, pure pumpkin puree, and Greek yogurt base. They are sugar free, low sodium, and low calorie too! I hope you give this recipe a try and love them as much as I do!
- 1 ½ cup oat flour (I used the Oats Instant powder by Prozis)
- 1½ tsp baking powder
- 1½ tsp cinnamon
- ⅛ tsp salt
- 6 tbsp pure pumpkin puree
- 2 tbsp plain, nonfat Greek yogurt
- 3 tbsp sugar free maple syrup (or sweetener of choice)
- 2 tbsp cold butter (cut into cubes)
- ¼ cup unsweetened vanilla almond milk (reserve 2 tbsp to brush over the top)
- 1 tsp vanilla extract
- mixture of almond milk, confectioner's swerve, and vanilla extract (for the glaze, optional.)
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together all of your dry ingredients.
Add the cubed butter. Cut the butter into the dry ingredients with a fork or pastry cutter.
Add your wet ingredients and stir to combine.
Add your dough to your parchment lined baking sheet. Spread out into a large round circle.
Brush your reserved almond milk on top of your dough. Sprinkle some zero calorie sweetener (such as stevia or swerve) and some cinnamon on top, if desired.
Bake for 15-18 minutes. Top with a sugar free glaze if desired & enjoy!
Servings 8
- Amount Per Serving
- Calories 134kcal
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 has slight rounding.