Whole Wheat Pumpkin Scones

These turned out great!  Don’t be afraid of the butter in these.  It’s just really hard to get good scones without some solid fat, but there really is not that much per scone.  I reduced the butter in a typical recipe and changed some of the sugar to brown sugar to help keep in moisture that removing the butter might cause.


  • 2 cups of white whole wheat flour (240 g)
  • 1 tablespoon of baking powder
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 stick of cold butter (4 tablespoons)
  • 2 eggs
  • 1/2 cup of canned pumpkin
  • 1 tablespoon of milk.

Preheat the oven to 375 F.  In a large bowl, mix together the flour, both sugars, baking powder, salt, and pumpkin pie spice.

Dice the butter into small pieces.  Make sure it is very cold butter.

Add the butter to the dry mixture.

You can use a pastry wire cutter to mix in the butter, but I find that clean hands are your best tool for this job as you get a much better mixing.  You want the mixture to look kind of sandy when finished:

You can put this mix in the fridge to keep cold while you mix the wet ingredients (or are waiting for your husband to return with the milk that you forgot you were out of).

Combine the eggs, pumpkin and milk together and mix well.

Add to the dry ingredients.

Mix until everything is just moistened and turn out onto a floured surface.  Keep some flour nearby for dusting, as the dough may be sticky.

Using your hands, press and form into a rectangle about 1/2 inch thick.  You probably could use a rolling pin, but why dirty another piece of kitchen equipment?

Cut this in half the long way.  Cut each half into 3 equal pieces, then cut each of those squares on the diagonal so that you have 12 pieces (each half of the above dough will make 6 triangles).

Do try to make them even 😀

Bake at 375 degrees F for 15 minutes.  Do not over bake.

Makes 12 scones.  Nutritional info per scone

Calories: 151
Fat 5 g
Carbs: 23.6 g
Fiber:  2.3 g
Protein:  3.9 g

Topping ideas:

– You can mix together 1 tbsp of neufchatel cheese with 1 tbsp of powdered sugar to make a cream cheese frosting and add only 70 calories and 3 grams of fat to each scone.  Compare 220 calories  to Starbucks Pumpkin Scone at 480 calories.

– Or do like Debby and mix a wedge of Laughing Cow with cinnamon Splenda to top (which would be 35 calories)

– Make fat free glaze by mixing powdered sugar with a little milk.

– Sprinkle the scones with large sugar crystals before baking.

We topped with a sprinkle of crystallized ginger, too.  Awesome!


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19 thoughts on “Whole Wheat Pumpkin Scones

  1. Helen

    Those look yummy! I don’t know why people are afraid of fat because you just need it sometimes. I think one of the reasons Cooking Light has been so successful in their receipe adaptations is that they do use a little bit of real fat or real cheese. So the end product is delicious.
    .-= Helen´s last blog ..Tuesday Ten- Picks of the Week =-.

  2. Marisa @ Loser for Life

    Those look awesome! I don’t think there is all that much butter for 12 scones; be not afraid people! LOL!

    Also wanted to thank you for the foam rolling video you sent for my back. I’ve been doing it for 2 days and it’s helped A LOT! Hurts like hell, but helps 🙂
    .-= Marisa @ Loser for Life´s last blog ..Cooking Mama =-.

  3. debby

    Darn good stats on those scones! And I was thinking, how can they be less calories than the ones I am currently making? And then I realized that you are making 12 servings, and I make 8 with mine (for about the same ingredients.) A good lesson on the importance of portion/serving size.

    And I agree that a little fat in a recipe greatly increases its deliciousness. It also greatly increases my ‘wanting’ of the product…

  4. Marie

    This came out very bland although texture was right on. One reason was my fault because I forgot the pumpkin spice-so mad!! But I don’t really taste the pumpkin either and thinking a half cup of pumpkin is not a lot. Wondering how I can increase the pumpkin without ruining the recipe? Thanks, Marie

    1. Lori Post author

      The spice is going to help a lot with the flavor. If you add more pumpkin, the dough will be much more wet and probably wouldn’t work well without altering the dry ingredients, but you could play around with that and let us know how it works!


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