Whole-Grain Pumpkin Scones Recipe

Name: Whole-Grain Pumpkin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 cup pure pumpkin puree; 3 tablespoons buttermilk; 1 large egg yolk; 1/2 cup old-fashioned rolled oats; 1 1/2 cups whole-wheat pastry flour; 1/2 cup packed light brown sugar; 2 teaspoons baking powder; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking soda; Kosher salt; 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes; 1/4 cup dried cranberries or dried cherries; 1 teaspoon turbinado sugar

Servings: persons

Cooking spray
1/2 cup pure pumpkin puree
3 tablespoons buttermilk
1 large egg yolk
1/2 cup old-fashioned rolled oats
1 1/2 cups whole-wheat pastry flour
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
Kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/4 cup dried cranberries or dried cherries
1 teaspoon turbinado sugar

1
Preheat the oven to 400 degrees F. Line a 9-inch square cake pan with parchment and coat lightly with cooking spray.
2
Whisk together the pumpkin, buttermilk and egg yolk in a small bowl until smooth; set aside.
3
Grind the oats in a food processor until they form a coarse meal.
4
Add the flour, brown sugar, baking powder, pumpkin pie spice, baking soda and 1/2 teaspoon salt and pulse until combined.
5
Add the butter and pulse until the mixture looks like fine meal.
6
Add the cranberries and pulse once.
7
Add the pumpkin mixture and pulse until the oat mixture is just moistened, 3 or 4 pulses.
8
Turn the dough out of the processor bowl and gently knead until combined but not overworked.
9
Gently press the dough into the prepared cake pan so it is about 7 inches across and 3/4 inch thick (it won't go all the way to the edges).
10
Sprinkle the top with the turbinado sugar.
11
Bake until the top begins to crack and is golden and firm to the touch, 25 to 30 minutes.
12
Remove from the oven and let cool in the pan for 10 minutes, then tip out onto a cutting board and slice into 8 scones.
13
Transfer the scones to a cooling rack and let cool for 15 minutes before serving.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 1/2 cup pure pumpkin puree, 3 tablespoons buttermilk, 1 large egg yolk, and more.

Yes, Whole-Grain Pumpkin Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole-Grain Pumpkin Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions