Pumpkin Scones

Now that you have a homemade Chai Tea Latte recipe from A Healthy Hint, it only feels right to pair it with some homemade pumpkin scones and swaddle yourself in every piece of flannel that you own. We want to bring you healthy recipes and hints, but we always want to encourage you to recognize the importance of balance. This recipe may have more sugar than some of our recipes, but if there is one thing we cannot stress enough, it is that your healthy lifestyle is truly a marathon, not a sprint. Take time to create some spiced, sugary goodness, and enjoy all that fall has to offer you!

We were inspired to create this recipe after learning what goes into the Starbucks Pumpkin Scones. While we love them, take a look at the sugar in a single scone, along with all the carbs! YIKES.  We are proud to bring you a much more health conscious alternative.

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Pumpkin Scones


    For the scones:

  • 1 cup almond flour
  • ¾  cup oat flour
  • ¼ cup coconut flour
  • ¼ cup coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 6 tablespoons cold unsalted butter, cut into 1 centimeter cubes
  • ½ cup pumpkin puree
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 egg

    For the white glaze:

  • ½ cup powdered sugar (for a lower sugar option, substitute with swerve)
  • 3-5 teaspoons unsweetened almond milk

    For the spiced glaze (optional):

  •  ¼ cup powdered sugar (for a lower sugar option, substitute with swerve)
  •  ¼  teaspoon cinnamon
  •  Dash of pumpkin pie spice
  •   2-4 teaspoons unsweetened almond milk



  1. In a large bowl, combine almond flour, oat flour, coconut flour, coconut sugar, baking powder, salt, pumpkin pie spice and cinnamon. Mix together with a fork.
  2. Add the cut butter into the flour mixture. Using a pastry cutter, fork or your hands, cut the butter into the dry ingredients until the butter is slightly broken down.
  3. Add the pumpkin, almond milk, maple syrup and egg to the dry mixture and combine together with a fork.
  4. On a lightly floured parchment lined baking sheet, form a large mound out of the dough.
  5. Place in refrigerator for 30-45 minutes before baking. While dough is in the fridge, preheat oven to 425 degrees.
  6. Using a knife or pizza cutter, cut dough into 10 triangles.
  7. Place in preheated oven and bake for 13-15 minutes. Remove and let cool.
  8. While scones are cooling, prepare glaze. To make white glaze, combine powdered sugar (or swerve) and almond milk. Whisk until smooth. If glaze is too thick, add more almond milk.
  9. [Optional] To make the spiced glaze, combine powdered sugar (or swerve), cinnamon, pumpkin pie spice and almond milk. Whisk until smooth. If spiced glaze is too thick, add more almond milk.
  10. Drizzle scones with glaze.
  11. Allow glazes to set before serving.


NUTRITIONAL INFORMATION (white glaze only & powdered sugar) Yield: 10 servings

Amount Per Serving: Calories: 165, Total Fat: 9.4g, Saturated Fat: 4.8g, Cholesterol: 35mg, Sodium: 294mg, Total Carbohydrates: 19.6g, Dietary Fiber: 1.6g, Total Sugars: 12.4g, Protein: 2.3g

Let us know how you liked this recipe in the comments below!


Amanda and Christina


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