Pumpkin Scones

developed by Church Health Center Wellness

Ditch the doughnuts and bake these scones for your Sunday School coffee hour. Whole-wheat flour and pumpkin adds fiber to this treat and the cinnamon glaze adds the perfect amount of sweetness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 1 scone
Nutrition Facts (per serving): Calories: 250; Total Fat: 5 grams; Saturated Fat: 1; Sodium: 270 mg; Carbohydrate: 47 grams; Fiber: 2 grams; Protein: 3 grams

Ingredients (12 servings)

  • 2 cups white whole-wheat flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 6 tablespoons cold, light butter, cubed
  • 3/4 cup canned pumpkin
  • 1/4 cup fat-free milk
  • 1 large egg

Cinnamon Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons fat-free milk


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper, set aside.
  2. Combine the flour, sugar, baking powder, salt and spices in a bowl. With a fork, cut in butter into the dry ingredients until mixture is crumbly. Set aside.
  3. In a separate bowl, whisk the pumpkin, milk and egg. Fold wet ingredients into dry ingredients. Form mixture into a ball (adding more flour as needed).
  4. Pat dough onto a lightly-floured surface and form into a 10-inch circle. Using a large knife, slice the top of the dough without cutting through the bottom, making 12 slices.
  5. Place on prepared cookie sheet. Bake for 20 minutes.

Cinnamon Glaze:

  1. Combine all three ingredients and blend well. When scones have cooled, drizzle glaze on top.

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