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–+ servings
healthy pumpkin and blueberry scones
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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

Ingredients

  • 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

Instructions

  • 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.

Notes

Corn-free baking powder
Homemade pumpkin spice
 
 

Nutrition

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