These soft, fluffy, fall-spiced Pumpkin SconeS taste lighter and melt in your mouth with every bite and sip of coffee. These are the perfect alternative to the Starbucks scone.
I love the Pumpkin Scones at Starbucks just as much as anyone!
However, sometimes I want something lighter, healthier, or more affordable.
These scones give you pumpkin, fall, cake-y satisfaction. But, they’re more airy and have real pumpkin in them. They’re a great addition to your fall baking list.
Are Pumpkin Scones Healthy?
These scones are a healthier variation of your traditional pumpkin scone. Furthermore, they have several wholesome ingredients I am obsessed with:
Almond Flour – is rich in vitamins and magnesium, which are vital for good health. Due to its low glycemic index, it’s also great for regulating blood sugar, which will prevent that crash later in the day.
Learn more about the health benefits of almond flour here.
Coconut Flour – not only is it gluten-free, but it’s also high in fiber and a great source of protein. Without a doubt, this combination helps keep you fuller for longer.
Explore the benefits of coconut flour here.
Pumpkin Pie Spice – is chock-full of antioxidants, B vitamins, potassium, zinc, and iron. It’s been found to be good for digestion and blood sugar regulation.
Find out more about pumpkin pie spice and its healing properties here.
Pumpkin Puree – packs a punch of vitamins A and C to boost your immune system, as well as carotenoids, which are found to lower the risk of a variety of cancers.
Egg – Increases the amount of good cholesterol in your body, which can lower your risk of diseases. Importantly, eggs contain a little bit of almost every nutrient you need in your day-to-day.
Learn more about the health benefits of eggs here.
Ingredients for Pumpkin Scones
The ingredients for these Pumpkin Scones are fall, spice, and everything nice:
Almond flour, fine and blanched
Pumpkin pie spice
Milk, your choice
Maple Pumpkin Icing
Pumpkin pie spice
How to Make Pumpkin Scones
First, mix the almond flour, tapioca flour, coconut flour, baking powder, salt, and pumpkin pie spice in a bowl.
Then, add the butter and blend with a fork or pastry blender until an evenly crumbly mixture forms.
After, make a “well” in the center of the crumbly mixture and add the egg, milk, and pumpkin puree. Stir well until the flour is well incorporated. The dough should be soft and a little bit sticky
Then, wrap the dough in plastic wrap and place in a bowl.
Next, place the bowl in the freezer for 30-45 minutes or refrigerate overnight.
Following that, preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
Then, roll the dough into a thick disk.
After, use a sharp knife and cut the disk into 8 triangular wedges. If the dough appears to be sticking, you can oil up the knife.
In the case that dough is truly too sticky to work with, place in the freezer for 10 more minutes to firm.
Then, separate wedges with a rubber spatula or your hands and place them 2” apart on the baking sheet.
Finally, brush a little bit of milk over the tops of each wedge (optional). Generally, this makes the tops crisp up a bit more.
Lastly, bake in the preheated oven for about 20 mins or until lightly browned on top, and let it cool for 15 – 20 minutes.
Then, in a bowl mix together all the ingredients for the icing. Add more or less milk depending on your consistency preferences. In this case, I like to ice the scones while they are still warm.
Allow to cool for a bit and enjoy!
What is the trick in making good scones?
In recipe testing these Pumpkin Scones, I’ve got a few tips under my sleeves:
- Cold ingredients– In this case, you want the butter and eggs to be cold. This prevents the ingredients from melting before the scones are baked which preserves their texture.
- Food Scale – I do recommend using a food scale for measuring the flours for the most ideal texture.
- Over-mixing – I know it’s easy to get carried away, but make sure you do not overwork the dough – it’s okay if the dough has a couple lumps!
- Chilling – it’s imperative that you chill the scones before baking. Again, this comes down to making sure the butter does not melt before the scones are baked.
- Oven temperature – Most ovens reach the target temperature about 10 minutes after the “beep.” I use an oven thermometer to ensure the oven is at the right temp and accurate time.
Frequently Asked Questions
Why do my scones flatten out?
In this case, your scones may have flattened out because the cold ingredients were given time to melt.
Additionally, if you are oiling your baking sheet, do not go overboard! The scones can pick up the extra grease. For this reason, I like lining my baking sheet with parchment paper.
Should you put eggs in scones?
Absolutely, eggs help bind all the ingredients together, plus they add to the rich texture and flavor.
Should you cover scones after baking?
Generally, I recommend covering scones before baking, either with foil, plastic wrap or even in a plastic zip-lock. This prevents them from drying out!
How to Store Pumpkin Scones
Generally, you can place the scones on your kitchen counter, covered for a day.
After, I recommend storing in an airtight container in the fridge for 5 days.
Can you freeze scones?
YES you can freeze them!
However, I recommend freezing without icing. The icing does not heat up well, so I like making it fresh when I thaw my scones.
How to Serve Pumpkin Scones
Without a doubt, these pumpkin scones are best served fresh!
Generally, I like having them with a cup of hot coffee or tea. Additionally, they’re a great snack to bring with you on the go – super filling AND festive.
What other pumpkin recipes would you like to see? Leave a comment below.
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
OTHER DELICIOUS PUMPKIN-INSPIRED RECIPES:
- 1 1/2 cups fine blanched almond flour 180g
- 3/4 cup tapioca flour 90g
- 3 tbsp coconut flour 30g
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tbsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 tablespoons milk*
- 3/4 cup coconut sugar**
- 1 egg
- 6 tbsp cold butter***
Maple Pumpkin Icing
- 2/3 cup powdered sugar
- 1 tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp pumpkin pie spice
- Mix the almond flour, tapioca flour, coconut flour, baking powder, salt, and pumpkin pie spice in a bowl.
- Add the butter blend with a fork or pastry blender until an evenly crumbly mixture forms.****
- Make a well in the center of the crumbly mixture and add the egg, milk, and pumpkin puree. Stir well until the flour is well incorporated. The dough should be soft and a little bit sticky.
- Wrap the dough in plastic wrap and place the dough in a bowl. Place the bowl in the freezer for 30-45 minutes or refrigerate overnight.
- Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
- Roll the dough into a thick disk.
- Use a sharp knife and cut the disk into 8 triangular wedges. If the dough appears to be sticking, you can oil up the knife.*****
- Separate wedges with a rubber spatula or your hands and place them 2” apart on the baking sheet.
- Finally, brush a little bit of milk over the tops of each wedge (optional).
- Bake in the preheated oven for about 20 mins or until lightly browned on top and let it cool for 15 – 20 minutes.
- Mix all the ingredients for the icing in a bowl. Add more or less milk depending on your consistency preferences. Drizzle icing over your scones.
- Allow to cool for a bit and enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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