One of my favorite things about the cooler weather months is that I get to bake more. Baking is my therapy…it makes me happy and refreshes my spirit.
These pumpkin scones are one of my favorite pumpkin recipes. Well, I mean, I have like a hundred favorite pumpkin recipes…but these are so dang delicious.
I adapted the recipe from a Cooking Classy recipe that I found. My goal with baking is to make it as healthy as possible while still being crazy delicious. These check both boxes!
Pumpkin Scones
Ingredients:
Scones:
- 2 1/4 cups flour (see below)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 cup coconut sugar
- 3 Tbsp granulated sugar (see below)
- 1/2 cup unsalted grass-fed butter, cold and diced into 1/2-inch cubes
- 1/2 cup + 1 Tbsp organic canned pumpkin puree, chilled (don’t chill in can)
- 3 1/2 Tbsp buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 Tbsp honey
- 1 Tbsp milk of choice
Pumpkin Icing:
- 3/4 cup powdered sugar (see below)
- 1 Tbsp pumpkin puree
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1 Tbsp milk
Instructions:
For the scones:
Preheat over to 425 degrees. In a food processor, pulse together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar until well-blended. Add butter and pulse several times to cut butter into the mixture (large pieces of butter should no longer be visible). If you don’t have a food processor, simply mix in a mixing bowl, then cut in butter with a pastry cutter (or fork).
Pour mixture into a large mixing bowl and create a well in the center.
In a bowl, whisk together the chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey. Pour mixture into the well in the flour/butter mixture. Stire mixture with a wooden spoon to incorporate, then knead in the bowl or on a floured work surface several times to bring mixture together. Dust a work surface with flour and then pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour to help keep dough from sticking).
Transfer scones to a parchment paper lined baking sheet. Brush tops with 1 Tbsp milk and bake for 13-15 minutes, or until tops are golden brown and toothpick inserted into the center comes out clean.
Transfer to a wire rack and cool for 10 minutes before spreading with glaze.
For the pumpkin icing:
In a mixing bowl, whisk together the powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and milk. Transfer mixture to a small zipper bag and seal. Cut a tiny corner off the tip and drizzle mixture over tops of scones. Allow to set. If you like a lot of icing on your scones, you can double the icing recipe. Otherwise, there’s just enough for a good, hearty drizzle.
Healthy ingredient swaps
Here are some of my favorite sugar swaps for this recipe. For healthy flour alternatives and more sugar swap ideas check out Healthy Baking Substitutes.
Brown sugar alternatives:
Granulated sugar alternatives:
Powdered sugar alternatives:
