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Whole Wheat Pumpkin Scones

Whole Wheat Pumpkin Scones

Welcome fall flavors with these aromatic and lightly sweetened scones. Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 400ºF.
  2. Line a baking sheet with parchment paper.
  3. In a medium-sized bowl whisk together:
    • 2 cup whole wheat flour
    • 2 TBS granulated sugar
    • 1 TBS baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp nutmeg, ground
    • 1 tsp cinnamon, ground
  4. Using your fingers mix in:
    • 1/4 cup butter, unsalted , cold & cut into pieces
  5. Squeeze butter into flour mixture until it resembles coarse crumbs.
  6. Stir in:
    • 1/2 cup cranberries, dried
    • 1/2 cup pistachios , shelled & chopped
  7. In a separate bowl, whisk together:
    • 1/2 cup yogurt
    • 1/2 cup pumpkin purée
    • 2 TBS pumpkin purée
    • 2 TBS agave nectar
  8. Pour yogurt mixture into flour mixture and mix with your hands until a rough dough is formed.
  9. Turn dough onto a lightly floured work surface and shape into a circle or rectangle, about 1-inch thick.
  10. Do not over mix the dough.
  11. Cut into small squares or wedges.
  12. Sprinkle over the dough:
    • 2 tsp turbinado sugar
  13. Place scones onto prepared baking sheet.
  14. Bake in the hot oven for 15-20 minutes, or until golden brown.
  15. Allow scones to cool on the baking sheet for five minutes.
  16. Serve warm or place on a cooling rack to completely cool.

Whole Wheat Pumpkin Scones  Detail

Prep Time: 10 min
Cook Time: 17 min

Difficulty: Easy
Servings: 8
Serving Size: 1 scone

Serving Suggestions: You can substitute pumpkin purée with sweet potato. The scones pictured above was made with oven-roasted pumpkin that was a little lumpy, and produced small chunks of pumpkin within the scone. You can also substitute honey or maple syrup for the agave nectar.