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a refined sugar free pumpkin scone topped with maple cream cheese frosting and pecans on a white plate

Pumpkin Scones

This small-batch pumpkin scones recipe is completely refined sugar free, made with real pumpkin puree, and topped with maple cream cheese icing.

Category Breakfast
Cuisine American, British
Keyword healthy pumpkin scones, pumpkin scones, pumpkin scones recipe, pumpkin spice scones, sugar free pumpkin scones
Prep Time 15 minutes
Cook Time 15 minutes
Chill 30 minutes
Total Time 1 hour
Serves 6 scones
Author Amanda | Naturally Sweet Kitchen

Ingredients

Pumpkin Scones

  • 150 g plain flour
  • 1 ½ tsp pumpkin pie spice
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 100 g pumpkin puree
  • 1 large egg white
  • 60 ml pure maple syrup
  • 1 tbsp milk
  • 1 tsp pure vanilla extract
  • 56 g cold unsalted butter, grated

Cream Cheese Icing

  • 120 g cream cheese room temperature
  • 4 tsp pure maple syrup
  • tsp fine sea salt
  • Chopped pecans for topping (optional)

Method

Pumpkin Scones

  1. Prepare a baking tray with a silicone mat or non-stick parchment.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together the pumpkin puree, egg white, maple syrup, milk, and vanilla extract. Set aside.
  4. Grate the cold butter into the large bowl of dry ingredients. Using a fork, crumble the butter gratings into the dry ingredients until all the larger pieces have broken down.
  5. Pour the wet ingredients into the dry ingredients and bring together using the fork until all the flour disappears. This dough will be quite wet.
  6. Dust a work surface with flour then scrape the dough out onto the floured surface. Dust your hands and the top of the scone dough with flour and then bring the dough together into a 15 cm (6 inch) diameter disc. Be very gentle with this dough and try to work it as little as possible.
  7. Using a sharp knife, cut the dough evenly into 6 triangles. Gently place the scones on the prepared baking tray, spaced evenly apart. Refrigerate the scones for 30-60 minutes.
  8. Preheat the oven to 190ºC (375ºF) and bake the scones for 14-16 minutes. They should be well-risen and golden brown all over.
  9. Remove the scones from the oven and allow them to cool on the tray for 5 minutes, then place them on a wire rack to finish cooling.

Cream Cheese Icing

  1. In a medium bowl, whisk together the cream cheese, maple syrup, and salt until very smooth.
  2. Once the scones are completely cool, divide the icing evenly between the 6 scones and spread it over the tops using the back of a spoon or a small palette knife.
  3. Sprinkle with the optional chopped pecans and a dusting of pumpkin pie spice.

Notes

  • These scones are best eaten the day they are made.
  • It is best to store the scones and icing separately. Store the scones in an airtight container at room temperature and the icing in an airtight container in the fridge. Both will keep for 3 days.