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.
These skinny pumpkin scones make a great snack, breakfast, and are perfect for tea time. I even enjoy them for dessert when the craving comes. They are so low in calories they make a great sweet treat anytime of the day.
Low Calorie Pumpkin Scones
What You’ll Find in this Article:
Ingredients in Healthy Pumpkin Scones
You will want to get pumpkin puree and not pumpkin pie filling. Pumpkin puree is unsweetened and does not have spices and other additions. So be sure to get the right can of pumpkin.
And be sure to see the recipe card below for tips on low and zero calorie sugars that are 100% all natural. Or notes on regular and other sugars you can use.
Shopping List for Skinny Pumpkin Scones:
For the scones:
- All purpose flour (or gluten-free “one to one” flour)
- All-natural zero calorie sugar (see recipe card below for more information!) or coconut, monk fruit, regular sugar
- Baking powder
- Baking soda
- Pumpkin pie spice
- Unsalted butter
- Pumpkin puree
- Unsweetened almond milk (or your preferred milk)
For the glaze:
- All-natural zero calorie powdered sugar (see recipe card below for more information!) or regular powdered sugar
- Pumpkin puree
- Pumpkin pie spice
How to Make Healthy Pumpkin Scones
Make sure your scones are cooled before you add the glaze, otherwise it will run off a you won’t get as much glaze on each scone.
And if you don’t have parchment paper that’s ok. Just grease the baking sheet before adding the scones.
How to Make Skinny Pumpkin Scones:
- 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.
Low Calorie Pumpkin Scones Recipe
These healthy pumpkin scones are perfect for Fall, but you can make them anytime of the year! Next time your local store has pumpkin puree on sale, stock up. Then you can make these year around!
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
Nutrition and Calories in Pumpkin Scones
What to Read Next:
Lose Weight By Eating Cookbooks
Share this Low Calorie Recipe:
