Healthy Autumn Delight: Fluffy Pumpkin Scones

Introduction

Traditional scones, while delicious, are often heavy on butter and refined flour. This healthy rendition of Pumpkin Scones swaps out some of the traditional ingredients for whole wheat flour and uses fiber-rich pumpkin puree to keep them moist and tender while significantly lowering the saturated fat content. Originating from the quick-bread tradition, these scones are a perfect, slightly sweet treat for an autumnal breakfast or afternoon tea, delivering classic spiced flavor without the guilt. They are quick to prepare and truly capture the essence of fall comfort.

Ingredients

• 2 cups (250g) all-purpose flour or a mix of 1 cup all-purpose and 1 cup whole wheat flour
• 1/3 cup (65g) light brown sugar or maple sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 tablespoons (56g) unsalted butter, very cold and cut into small cubes
• 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
• 1/4 cup (60ml) cold buttermilk or milk (dairy or non-dairy)
• Optional: 1/4 cup chopped pecans or walnuts

Step-by-step Preparation

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flours, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt until thoroughly combined.
   
   Tip: Whisking ensures the leavening agents and spices are evenly distributed, resulting in a uniform rise.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, with some pieces no larger than small peas.
   
   Tip: Work quickly to prevent the butter from warming up. Cold butter is essential for flaky scones.
4. Add Wet Ingredients: In a separate small bowl, whisk together the pumpkin puree and the cold milk/buttermilk. Pour this mixture into the flour and butter mixture. Use a rubber spatula to gently fold the ingredients together until just combined. Do not overmix; the dough should be shaggy.
5. Shape and Cut: Turn the dough out onto a lightly floured surface. Pat the dough into a circle about 1 inch (2.5 cm) thick. Cut the circle into 8 equal wedges. Place the wedges onto the prepared baking sheet, spacing them slightly apart.
6. Bake: Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
   
   Tip: For a shinier finish, brush the tops of the scones with a little extra milk before baking.
7. Cool: Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information

These Healthy Pumpkin Scones are a good source of dietary fiber, thanks to the inclusion of whole wheat flour and pumpkin puree. Pumpkin provides a significant amount of Vitamin A, supporting immune function and eye health. Per serving (estimated 1 of 8 scones), these scones contain approximately 180-200 calories, 4g of protein, and significantly less saturated fat than traditional recipes, making them a healthier indulgence.

Storage

Store leftover baked scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To maintain freshness, wrap them individually. To reheat, microwave for 15-20 seconds or toast lightly in a toaster oven until warmed through. Scone dough can also be cut, frozen on a tray, and then transferred to a freezer bag for up to 3 months. Bake frozen scones directly from the freezer, adding 3–5 minutes to the baking time.

Conclusion

These healthy pumpkin scones are a delightful way to enjoy seasonal flavors while maintaining your wellness goals. Serve them warm alongside a dollop of Greek yogurt mixed with a touch of maple syrup, or simply enjoy them plain with a strong cup of coffee or tea. For an extra treat, drizzle a simple glaze made from powdered sugar and a splash of milk over the cooled scones. You can also easily vary this recipe by adding dried cranberries or a pinch of black pepper for a savory kick.