Whole Wheat Pumpkin Scone Recipe

everybody must get sconed – pumpkin scone recipe

Croissants are fancy and muffins are cute, but scones pack a solid bang for their buck. Most commercial scones are loaded with sugar and white flour, and for heaven sakes they’re HUGE! Every once in a while it’s worth splurging at the local coffee shop to enjoy my favorite cheddar dill scone, but I’m thankful for my internal health foodie angel when she reminds me that moderation is the key.

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This pumpkin scone recipe has become a recent household favorite, and I’m loving them because there is no guilt attached. Originally inspired by Jen’s recipe at My Kitchen Addiction, these whole wheat pumpkin scones contain just enough pumpkin and spice with a hint of sweetness, but the added cardamom knocks them out of the park. I’ve been on a cardamom kick since this past summer when I drank an iced coffee at a little café in New York City. I thought it was laced with spiced crack. Seriously, I couldn’t put it down — turns out it was the cardamom. But really seriously though, cardamom has this incredibly aromatic smell and almost citrus flavor. It’s commonly found in middle eastern food and pairs well with cinnamon, nutmeg, and citrus flavors. I used freshly ground cardamom for this recipe, but you can certainly opt for a pre-ground version as well.

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Did you know that cold butter is better? The trick to making a perfect scone is cutting cold butter into the dry ingredients, but make sure you avoid melting it before they bake. The butter pieces will create little steam pockets as they melt in the oven, and this aids in the rising of the dough. So even though we might all reach for a softer butter that will easily smoosh between our fingers as we work the dough … keep it cool!

 photo whole wheat pumpkin scone 3.jpgNow that all the ingredients are combined, it’s time to play with your food! First you need to work the dough with your hands quickly enough to get it into a ball, but try not to melt the butter with your hands. Next, tear the dough into two equal parts, flatten the parts into two 1/2 – 3/4″ thick circles, and cut them into triangle wedges. I find it easiest to do this with a knife, although I’ve also seen it done with a pizza cutter.

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Where this recipe differs from the original, other than slight changes in the ingredients, is the pumpkin spice glaze. The scones already have a tinge of sweetness from the coconut sugar, but inspiration was knocking  so I answered. The trick to the drizzle is to mix the ever-living shit out of it. It’s made with coconut oil instead of milk so it needs a little extra lovin’ to combine everything. Once it’s ready to roll you can let your frosting fly — channel your inner Snoop Dogg and let that drizzle fly, fo’ shizzle.

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whole wheat pumpkin scone recipe

Prep Time: 25 minutes

Production Time: 15 minutes

Total Time: 40 minutes

Yield: 12 scones

whole wheat pumpkin scone recipe


  • 2 cups whole wheat flour
  • 1/4 cup coconut sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 4 tablespoons (1/2 stick) cold unsalted butter
  • 1/2 cup pumpkin puree
  • 1/4 cup + 1 tablespoon coconut milk, divided
  • 1 egg
  • for the optional drizzle:
  • 2 tablespoons coconut oil, melted
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoons pumpkin spice
  • 2 tablespoons maple syrup


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, mix together the flour, coconut sugar, baking powder, pumpkin spice, salt, and cardamom.
  3. Cut the butter into small chunks, and add it to the dry ingredients. Use a pastry blender (or your fingertips) to cut the butter into the flour mixture.
  4. In a separate bowl, whisk the pumpkin puree, coconut milk, and egg until smooth.
  5. Add the wet ingredients to the butter/flour mixture and use a spatula to gently toss them together until they are just mixed. The mixture will still be a bit crumbly. Using your hands, form a ball with the dough.
  6. Divide the dough in half and transfer it to a lightly floured surface. Shape each half of dough into a disk 1/2-3/4 inch thick. Cut each disk into 6 wedges. Transfer the scones to the prepared baking sheet.
  7. Brush the scones with the remaining tablespoon of coconut milk. Bake the scones for 15 minutes, then transfer to a wire rack to cool.
  8. for optional drizzle:
  9. Mix coconut oil, powdered sugar, pumpkin spice and maple syrup in a bowl. Stir vigorously until completely mixed. It takes a little effort. Drizzle over cooled scones.


Store in a closed container for up to 1 week.



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