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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My daughters are huge fans of scones, and this new twist with fall flavors has been a welcome change from our usual.
Check out these Fall Breakfast Ideas for more great recipes.
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!
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Servings: 12 scones
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Ingredients
- 2 ½ cups whole-wheat pastry flour (can sub regular whole-wheat flour)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons cold butter (straight out of the fridge)
- 2 eggs
- ½ cup heavy cream
- ½ cup pumpkin puree
- 3 tablespoons pure maple syrup
- 1 cups rolled oats
Instructions
- 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 ¾" 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.
Notes
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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Cindy says
Can I use leftover pumpkin pie filling instead of pumpkin puree
100 Days Admin says
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
Rosaria Wiseman says
Is there a substitute for the rolled oats? Not a big fan of them.
100 Days Admin says
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
Angela Pittman says
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?
Kristin says
I wonder the same thing too. I frequently have extra half and half that I need to use up.
Kristin says
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.
Lisa says
Yes, half and half is a fine substitute! Good luck!
Rachel McDermott says
If I don't have a food processor, could I use a blender or stand mixer? What would you recommend? Thank you!
100 Days Admin says
Yes, either of those two would work fine.
Cheryl says
I made these today. They came out perfectly! Thank you for the recipe.
Nikita yadav says
Thank you for best giving me best information
Betsy says
Can I freeze the prepared dough before baking?
Adrianna says
Do these freeze well?
100 Days Admin says
Yes, these should be fine, but they might not see the freezer since they are so good! :)
itriangle says
Personal Tracking Device Manufacturer
yummy.
My Medical Tech says
Thanks for sharing information
Hemanth says
nice post thanks for sharimg...
Mary says
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.
Lisa says
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!
Miki says
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?
Lisa says
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. :)
Katie says
Do you use store bought whole wheat or did you mill your own?
100 Days Admin says
I made these with store bought whole wheat.
Betsy says
Could you make these with oat flour to make them gluten free?
Lisa says
You could definitely try it - let me know how it turns out!