Healthy Pumpkin Scones sound amazing right now, don’t they? Fall is such a fun time of year! Leaves are changing, the harvest is almost in, boots are back (yay!) and, of course, pumpkin is on the menu.

Not only does pumpkin taste great, but it also has several health benefits! It’s been said that it can help with sleep, dental health, lowering stress, can help build healthy bones and lower blood pressure. It is also a great source of fiber and contains vitamin A, iron and zinc. What a fantastic food to enjoy all fall!

To speed this recipe up even quicker I simply formed the scones into logs and flattened them slightly rather than rolling them out. If you prefer, however, you can roll them out and cut them so they look super pretty. However it works best for you! If you like lots of cinnamon you may want to lean towards 2 Tbs. or if you don’t like the flavor as much stay around 1 Tbs.

My cacao glaze does have a little bit of sugar. However, I always use organic sugar and feel that a little bit now and then isn’t going to hurt anything. Remember, clean eating is all about balance.

Enough talk, let’s eat these delicious Healthy Pumpkin Scones!

Healthy Pumpkin Scones

Scone Ingredients
3 ¼ cups whole wheat flour
½ cup butter
½ cup coconut oil
½ tsp salt
1 ½ tbsp baking powder
1-2 tbsp cinnamon
1 tbsp vanilla
½ cup cream
cup maple syrup
1 egg
1 cup chopped nuts
1 cup pumpkin puree
Cacao Glaze
¼ cup butter, melted
2 tbsp cacao
2 cups powdered sugar
2-4 tsp milk

In a food processor combine flour, butter, coconut oil, salt, baking powder and cinnamon. Process until crumbly. In a large bowl combine all remaining ingredients, stir in dry mixture. Mix until all the flour is incorporated. Mold into desired shapes and place on a greased cookie sheet. Bake at 350º until they become golden brown on the edges.

For the cacao glaze: Stir cacao into melted butter until there are no lumps. Whisk in powdered sugar and enough milk to make a thin glaze. Drizzle over the top or turn the scones upside down and dip in the glaze. Place on a cooling rack with a cookie sheet underneath and let the glaze drain for an easy clean up.

Ingredients

Scone Ingredients
 3 ¼ cups whole wheat flour
 ½ cup butter
 ½ cup coconut oil
 ½ tsp salt
 1 ½ tbsp baking powder
 1-2 tbsp cinnamon
 1 tbsp vanilla
 ½ cup cream
  cup maple syrup
 1 egg
 1 cup chopped nuts
 1 cup pumpkin puree
Cacao Glaze
 ¼ cup butter, melted
 2 tbsp cacao
 2 cups powdered sugar
 2-4 tsp milk

Directions

1

In a food processor combine flour, butter, coconut oil, salt, baking powder and cinnamon. Process until crumbly. In a large bowl combine all remaining ingredients, stir in dry mixture. Mix until all the flour is incorporated. Mold into desired shapes and place on a greased cookie sheet. Bake at 350º until they become golden brown on the edges.

For the cacao glaze: Stir cacao into melted butter until there are no lumps. Whisk in powdered sugar and enough milk to make a thin glaze. Drizzle over the top or turn the scones upside down and dip in the glaze. Place on a cooling rack with a cookie sheet underneath and let the glaze drain for an easy clean up.

Healthy Pumpkin Scones

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