Light Pumpkin Oat Scones
Perfectly spiced and irresistibly tender, these Light Pumpkin Oat Scones are a fall-inspired treat that combines wholesome rolled oats with the warm flavors of cinnamon, nutmeg, and ginger. Infused with creamy pumpkin puree and lightly sweetened with brown sugar, these scones strike the ideal balance between comfort food and a healthier morning indulgence. The recipe uses cold butter and a gentle kneading technique to create a light, flaky texture that melts in your mouth. With just 15 minutes of prep time and the option to top with a sprinkle of coarse sugar or oats for added crunch, these scones are a quick and versatile addition to your breakfast table or afternoon tea. Enjoy them warm out of the oven, and savor the cozy, autumnal flavors in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Rolled oats
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.25 cups Cold unsalted butter
- 0.5 cups Pumpkin puree
- 0.33 cups Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- 2 tablespoons Optional: Coarse sugar or oats for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt.
Add the cold butter (cut into small cubes) to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, brown sugar, egg, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and shape it into a round disk, approximately 1 inch thick and 7 inches in diameter.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges (like a pizza).
Transfer the wedges to the prepared baking sheet, spacing them about 1–2 inches apart. If desired, sprinkle them with coarse sugar or oats for extra texture.
Bake in the preheated oven for 14–16 minutes, or until the scones are lightly golden brown and firm to the touch.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 2227 mg | 97% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 110.2 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 255 mg | 20% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
