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!
↓ Jump to Recipe
Pumpkin Oat Scones on 100 Days of Real Food

Want to Save this Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

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

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

About The Author

26 thoughts on “Pumpkin Oat Scones (Whole Grain)”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

    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. 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!

  3. 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?