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Home » Recipes

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

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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 oat scone recipe for a yummy healthy snacks

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 minutes mins
Cook Time: 30 minutes mins
Inactive Time: 25 minutes mins
Total Time: 1 hour hr
Course: Breakfast, Holiday, Treats
Cuisine: American
Method: Baked Goods, Freezer Friendly
Diet: Peanut/Tree Nut-Free, Picky Eaters, Vegetarian
Print Recipe
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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1.1K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Cindy says

    October 22, 2021 at 11:12 am

    Can I use leftover pumpkin pie filling instead of pumpkin puree

    Reply
    • 100 Days Admin says

      October 25, 2021 at 12:20 pm

      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

      Reply
  2. Rosaria Wiseman says

    October 08, 2020 at 2:41 pm

    Is there a substitute for the rolled oats? Not a big fan of them.

    Reply
    • 100 Days Admin says

      October 12, 2020 at 10:37 am

      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

      Reply
  3. Angela Pittman says

    November 27, 2018 at 10:14 pm

    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?

    Reply
    • Kristin says

      November 28, 2018 at 10:45 am

      I wonder the same thing too. I frequently have extra half and half that I need to use up.

      Reply
      • Kristin says

        December 05, 2018 at 11:47 am

        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

      November 29, 2018 at 10:54 am

      Yes, half and half is a fine substitute! Good luck!

      Reply
  4. Rachel McDermott says

    November 12, 2018 at 10:37 am

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

    Reply
    • 100 Days Admin says

      November 14, 2018 at 9:10 am

      Yes, either of those two would work fine.

      Reply
  5. Cheryl says

    November 07, 2018 at 3:33 pm

    5 stars
    I made these today. They came out perfectly! Thank you for the recipe.

    Reply
  6. Nikita yadav says

    November 05, 2018 at 7:45 am

    5 stars
    Thank you for best giving me best information

    Reply
  7. Betsy says

    November 04, 2018 at 2:18 pm

    Can I freeze the prepared dough before baking?

    Reply
  8. Adrianna says

    November 04, 2018 at 11:16 am

    Do these freeze well?

    Reply
    • 100 Days Admin says

      November 09, 2018 at 9:08 am

      Yes, these should be fine, but they might not see the freezer since they are so good! :)

      Reply
  9. itriangle says

    November 03, 2018 at 7:58 am


    Personal Tracking Device Manufacturer

    yummy.

    Reply
  10. My Medical Tech says

    November 02, 2018 at 2:45 am

    5 stars
    Thanks for sharing information

    Reply
  11. Hemanth says

    November 01, 2018 at 5:53 am

    nice post thanks for sharimg...

    Reply
  12. Mary says

    October 30, 2018 at 8:29 pm

    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.

    Reply
    • Lisa says

      October 31, 2018 at 12:09 pm

      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!

      Reply
  13. Miki says

    October 30, 2018 at 1:20 pm

    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?

    Reply
    • Lisa says

      October 31, 2018 at 12:10 pm

      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. :)

      Reply
  14. Katie says

    October 30, 2018 at 12:23 pm

    Do you use store bought whole wheat or did you mill your own?

    Reply
    • 100 Days Admin says

      October 31, 2018 at 10:35 am

      I made these with store bought whole wheat.

      Reply
  15. Betsy says

    October 30, 2018 at 11:21 am

    Could you make these with oat flour to make them gluten free?

    Reply
    • Lisa says

      October 30, 2018 at 11:46 am

      You could definitely try it - let me know how it turns out!

      Reply

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