If you saw either the double pumpkin gnocchi or chocolate and pumpkin empanadas I shared a couple weeks ago, you’ll know I did say there may well be the odd more pumpkin recipes to come. Since then, I shared some really tasty pumpkin cinnamon rolls. But I think there’s room for one more, don’t you think? These healthy pumpkin scones have so much going for them it would be a shame not to share them, really. They’re wonderfully soft and gently moist. They have a warming spice to them and delicious flavor. Best of all, though, they’re also pretty healthy. Made with whole wheat flour, no refined sugar or butter (other than a little in the frosting, if you add it) they’re a scone you can come back for more. And we all did. These healthy pumpkin scones got the ‘can I have some more’ seal of approval from everyone.
A bonus to pumpkin carving
I don’t know about anyone else, but one of this weekend’s activities for us was carving a pumpkin. We cheated, slightly, and used one of the small pumpkins the kids had painted at an event a couple weeks ago, but it worked out not too badly, if I say so myself. My eldest helped with scooping out the seeds but I don’t quite trust him to do the cutting out yet. Plus, don’t tell him, but I kind of like that part. Thanks to cutting out a design on the back and the front, we had a few scraps of pumpkin which I skinned and steamed. It was the perfect amount for these healthy pumpkin scones. These would also be a great way to use up part of a can of pumpkin puree as well.
How they’re made
They’re really easy to make, as you just mix the dry ingredients, then the wet ingredients and combine. Flatten out the dough on a floured surface, cut them, then carefully transfer to a baking sheet. Bake and enjoy. I’ve put a little maple buttercream on top, but to be honest they are moist and sweet enough you don’t desperately need it. But it looks pretty and for my son, it’s almost a must.
These healthy pumpkin scones disappeared within minutes in our house, they were that popular. And with such a delicious flavor from all that lovely spicing, not to mention the wonderful moist texture, it’s not surprising. I think we might need to carve another small pumpkin to get enough to make some more. Or maybe we’ll roast cut up another whole one to make some of those other great pumpkin dishes too. Whichever you do, make sure you give these a try.
- 1 cup/120g whole wheat pastry flour
- 2tsp baking powder
- 1tsp ground cinnamon
- ½tsp ground ginger
- ½tsp ground allspice
- ½tsp ground nutmeg
- ¼tsp salt
- ¼cup/35g dried cranberries (use those sweetened with apple juice to avoid refined sugar)
- ½cup/92g pumpkin puree (not pumpkin pie puree)
- 1 egg
- 2tbsp maple syrup
- 1tsp vanilla extract
- 3tbsp coconut oil, melted and cooled
- For frosting (if using) -
- 2tbsp cream cheese
- 1tbsp butter
- 1tbsp maple syrup
- Preheat to 425F/210C and line or grease a baking sheet/tray.
- Mix together the flour, baking powder, cinnamon, ginger, allspice, nutmeg and salt in a medium-large bowl. Mix through the cranberries.
- Separately whisk together the pumpkin puree, egg, maple syrup, vanilla and coconut oil. Add the mixture to the flour and spice mix and mix until well combined, without over-mixing.
- Turn the mixture out onto a lightly floured surface and gently pat to flatten it into a circle or square around ¾in/2cm thick then cut into triangles/squares/rectangles as you prefer - I got 6 good-sized scones from the mix but you could get a few more if smaller.
- Carefully transfer the cut scones to the prepared baking sheet and bake for approx 12min until turning slightly brown around the edges.
- Allow to cool completely before adding the frosting, if using - mix together the frosting ingredients and beat until as smooth as possible. Pipe over the scones.