Pumpkin Oat Scones (Whole Grain)

3 Reviews / 5 Average
Scones are super easy to make! If you've never tried them before, this pumpkin oat scone recipe is a great place to start. Bake a fresh batch on the weekend to enjoy for breakfast and brunch with a good cup of coffee!
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Pumpkin Oat Scones on 100 Days of Real Food

My daughters are huge fans of scones, and this new twist with fall flavors has been a welcome change from our usual.

Pumpkin and Oat Scones

Scones are super easy to make! If you've never tried them before, this pumpkin oat scone recipe is a great place to start. Bake a fresh batch on the weekend to enjoy for breakfast and brunch with a good cup of coffee!
3 Reviews / 5 Average
Prep Time: 5 mins
Cook Time: 30 mins
Inactive Time: 25 mins
Total Time: 1 hr
Print Recipe
Servings: 12 scones



  • Preheat oven to 400 degrees F.
  • In a food processor fitted with a dough blade, combine the flour, pumpkin spice, baking powder, baking soda, and salt and process.
  • Cut the butter into tablespoon size pieces and drop on top of the flour mixture. Process until it resembles coarse crumbs.
  • Add in the eggs, cream, pumpkin puree, and syrup and process just until the dough comes together. Pour in the oats and pulse a few times. The dough will be sticky, but it will ensure the finished product is not dry!
  • Turn the dough out onto a floured surface and sprinkle more flour on top. Use your hands and extra flour to pat down into one big circle about 3/4″ thick. 
  • Cut like a pizza into 12 equal pieces. Carefully place on an ungreased baking sheet (I used a cooking spatula to transfer the pieces) and bake until cooked all the way through and golden brown on the bottom, 15 to 17 minutes. 


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Pumpkin and Oat Scones
Amount Per Serving
Calories 174 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 159mg7%
Potassium 202mg6%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 4g4%
Protein 5g10%
Vitamin A 1775IU36%
Vitamin C 0.6mg1%
Calcium 49mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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26 thoughts on “Pumpkin Oat Scones (Whole Grain)”

    1. We wouldn’t recommend it. By using puree, you are controlling the amount of sugar and other spices in the recipe (as well as not adding refined sugar). By using the pumpkin pie filling, the end results could become way too sweet. – Nicole

    1. Rosaria, unfortunately since these are oat scones, there isn’t a substitute. You could try leaving them out but may need to adjust some other ingredients. Let us know if you try it out. – Nicole

  1. Wondering what I could use instead of heavy cream? Would an organic half and half work or will it not have enough fat to hold together?

      1. Delicious! I ended up making a maple cinnamon glaze to boost the flavor. Next time, I might add a little more pumpkin pie spice. I can’t wait to try them with leftover half and half.

  2. If I don’t have a food processor, could I use a blender or stand mixer? What would you recommend? Thank you!

  3. I have your cookbooks and use them and have always used whole wheat flour for baking. But I now I have a gluten intolerance and need to make things without while wheat flour. I’m disappointed because I don’t get that fiber and nutrition in whole wheat from gluten free flour. And buying gluten free bread has been discouraging as well – doesn’t taste good. Do you have any advice? I know you aren’t having to cook gluten free.

    1. I am sorry to hear that! I think it can still taste good you just need to experiment with different brands and types of gluten-free flour replacements – they can still be whole grain. Same with the bread, maybe try a bakery nearby that makes their bread fresh (like Great Harvest)? If you find some quality options I bet you’ll be more pleased. Good luck!

  4. Thanks, these look yummy! Question – Your picture shows the scones on a rack on the baking sheet, but the directions don’t reference that. Is that a best practice for baking scones?

    1. I put them on the cooling rack to cool after baking then I just lifted it back onto the baking sheet for photo purposes only. :)

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