These Low Calorie Pumpkin Scones are just 115 calories and have just 0.3g of sugar each! I even supplied tips to make these healthy pumpkin scones gluten-free, and lost of options for sugars depending on your preference.
Ingredients You’ll Need:
- 3 cups all purpose flour (or gluten-free “one to one” flour)
- ½ cup all-natural zero calorie sugar (see recipe card for more options)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoons pumpkin pie spice
- 4 tablespoons unsalted butter
- ½ cup pumpkin puree
- ½ cup unsweetened almond milk or your preferred milk
Low Calorie Pumpkin Scones
Healthy Pumpkin Scones Meal Prep and Storage
Meal Prep: These make amazing meal prep breakfasts! Just bake and cool, then add to individual bags or one big bag/container and store in the fridge or freezer for later.
Storage: Will hold for 6 days in the fridge and 1 month in the freezer.
Low Calorie Pumpkin Scones
More Low Calorie Pumpkin Recipes:
Low Calorie Pumpkin Scones
Equipment
Ingredients
For the scones:
- 3 cups all purpose flour or gluten-free "one to one" flour
- ½ cup all-natural zero calorie sugar or coconut, monk fruit, regular sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoons pumpkin pie spice
- 4 tablespoons unsalted butter
- ½ cup pumpkin puree
- ½ cup unsweetened almond milk or your preferred milk
For the glaze:
- ½ cup all-natural zero calorie powdered sugar or regular powdered sugar
- 1 tablespoon pumpkin puree
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, baking soda and pumpkin pie spice together in a large bowl or your big standing mixer.
- Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.
- In a separate bowl combine the pumpkin puree and almond milk. Slowly add to the flour mixture stirring until just combined.
- Flour a clean surface, split the scone batter in two dough balls on the floured surface.
- Squish and mold into two round discs, then use a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie.
- Arrange on the baking sheet, you can get them close together as they don’t spread too much but make sure they are not touching.
- Bake for 15-17 minutes, until the scones are slightly golden.
- Remove from the oven, let cool on the baking sheet (this helps to keep them cooking) for 10 minutes.
- In a small bowl combine the glaze ingredients and mix together until there are no lumps, drizzle over the scones, or gently dip the tops of the scones into the glaze allowing extra to run off into the bowl.
- Let set for 10-20 minutes until the glaze sets, then serve.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Pumpkin Scones
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