Low Fat Pumpkin Scones
Indulge in the cozy, autumnal flavors of these Low Fat Pumpkin Scones, a guilt-free treat perfect for breakfast, brunch, or a midday snack. Made with wholesome ingredients like unsweetened pumpkin puree, low-fat Greek yogurt, and a hint of fresh orange zest, these scones offer a moist and tender texture without the added butter or cream. Warm spices like cinnamon, nutmeg, and ginger infuse every bite with comforting notes, while the lightly sweetened brown sugar balances the flavors beautifully. Quick and easy to prepare in just 15 minutes, this recipe yields eight golden-baked wedges that are lightly golden and perfect for pairing with a drizzle of honey or a dollop of low-fat cream cheese. Whether you're serving them warm or at room temperature, these healthy pumpkin scones are the perfect balance of indulgence and nutrition for fall-inspired baking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.25 cup Brown sugar
- 0.5 cup Unsweetened canned pumpkin puree
- 0.25 cup Low-fat Greek yogurt (plain)
- 3 tablespoons Unsweetened almond milk (or skim milk)
- 1 teaspoon Vanilla extract
- 1 teaspoon Fresh orange zest (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt, and brown sugar until well combined.
In a separate bowl, mix the pumpkin puree, Greek yogurt, almond milk, vanilla extract, and orange zest (if using) until smooth.
Gradually pour the wet ingredients into the dry ingredients, gently folding them together with a spatula until a soft dough forms. Be careful not to overmix.
Turn the dough onto a lightly floured surface and use your hands to shape it into a round disc roughly 1 inch thick and 7 inches in diameter.
Using a sharp knife or pastry cutter, slice the disc into 8 equal wedges, like a pizza.
Carefully transfer the wedges onto the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 16–18 minutes, or until the scones are cooked through and lightly golden on top.
Remove the scones from the oven and let them cool on a wire rack for at least 10 minutes before serving.
Enjoy warm or at room temperature. These pair well with a light drizzle of honey or a dollop of low-fat cream cheese.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 42.3 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 257 mg | 20% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 678 mg | 14% | |
*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.
