healthy pumpkin scones with fresh blueberries. Gluten, dairy, and egg-free.
| | | | | | | | | | | | | | |

Healthy Pumpkin Scones With Blueberries

Healthy pumpkin scones with blueberries are one of my favorite breakfast treats. I love to use fresh blueberries when in season and gobble them up while they are still warm from the oven. I sure hope you try some!!

DisclosureSome of the links below are affiliate links, meaning that at no additional cost to you, I will receive a commission if you click through and make a purchase. Read our full affiliate disclosure here.

We like to add chopped walnuts to as many baked items as possible, but for those who can’t have nuts…no worries; these scones are delicious, with or without.

The dough will be sticky, so plop it on the parchment paper with a spatula or spoon. No fancy shape or form is necessary; we focus on flavor, not shape, for these healthy scones.

If desired, a few extra blueberries can be added on top and gently pushed in before baking.

Here Is A List Of Ingredients You Will Need To Make These Healthy Pumpkin Scones with Blueberries:

Pumpkin is a healthy food choice, and can be enjoyed all year long!

You might also like to try these low fat healthy apple-berry breakfast bars made with oats, apples, and bananas.


Healthy Pumpkin Scones with Blueberries

Tender mild-flavored pumpkin scones with blueberries. Gluten-free and vegan options. Perfect for breakfast, brunch, or a snack.
Prep Time15 minutes
Cook Time18 minutes
Total Time27 minutes
Course: Breakfast, Brunch, Snacks
Cuisine: American
Keyword: allergy-friendly, allergy-sensitivities, baking with blueberries, corn-free, dairy-free, egg-free, gluten-free vegan, no nuts
Servings: 3 Scones
Calories: 345kcal
Author: Mary Krick


  • 2/3 cup plus 2 Tbsp Oat flour ~ gluten-free if needed
  • 1/4 cup Brown sugar
  • 1/2 tsp Baking powder ~ corn-free if needed
  • 1/2 tsp Pumpkin spice ~ optional homemade version
  • 1/4 cup Pumpkin puree
  • 2 Tbsp Salted butter ~ cold
  • 1 Tbsp Milk or non-dairy substitute
  • 3/4 cup Blueberries ~ I prefer to use fresh when in season
  • 3 Tbsp Walnuts ~ finely chopped


  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • In a mixing bowl add oat flour, brown sugar, baking powder, and pumpkin spice. Stir well.
  • Cut cold butter into the flour mixture.
  • Stir in the pumpkin and milk. When it is combined, carefully fold in blueberries and optional nuts.
  • Divide the dough into 3 sections and form mounds on the parchment lined baking sheet.
  • Bake for 18 minutes.
  • Enjoy while warm or at room temperature.
  • These scones can be stored in an airtight container for about 3 days, or freeze for longer storage.


Serving: 1Scone | Calories: 345kcal | Carbohydrates: 45g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 74mg | Potassium: 315mg | Fiber: 4g | Sugar: 23g | Vitamin A: 3441IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg

healthy gluten-free pumpkin scones with blueberries

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating