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These Healthy Mini Pumpkin Scones are gluten free, vegan, and can easily be made refined sugar free. They’re deliciously flakey, have a soft crunch, and gently spiced with all of your favorite fall flavors. Have them with your morning coffee or tea, or a light snack throughout the day, they’re perfect for fall!
I’m one of those people that dives full on into this season once it starts getting even a little bit cooler – bring out the cozy sweatshirts, chilly morning porch sits with coffee, and fall flavors of pumpkin, cinnamon, apple, you name it! I love the Summer but by this time of year I’m starting to crave the comfort that comes with the cooler months. One of the things I love most about fall is baking! It’s finally not too hot to keep those ovens on, the warming spices of fall are so cozy and it’s fun to romanticize the whole process – put on some music, make a drink (like a Pumpkin Cream Cold Brew), light a candle, and get to baking 🥰
I love spending my weekends baking a sweet comforting treat, especially pumpkin ones, and this Mini Pumpkin Scones recipe has been at the top of my list so far and a great intro to fall baking! (Because I know we’re still having warm days and it’s not officially fall yet, but a girl can dream). These scones are a small batch so they take so much less time to make, have a nice crunch with every bite, and are lightly pumpkin-spiced for a little bit of sweetness! I love scones to be a bit on the textured, crunchy side and these are the perfect balance of that while still melting in your mouth. They pair perfectly with
Now that I’ve started fall baking, I’m excited to make more of my seasonal favorites like my Apple Cinnamon Muffins, Chocolate Chip Pumpkin Banana Bread, and Three Ingredient Pumpkin Cookies. Let me know what you’re looking forward to baking this fall!
Why You’ll Love These
- Surprisingly easy – These come together in less than 30 minutes from start to finish! Everything is mixed in one bowl, formed on the baking sheet, and baked – only 3 main steps.
- Meal prep treat – You can make a double batch and store in the fridge as part of your meal prep for the week, store in the freezer so they last longer, or double the batch to share with friends or family!
- Sneaky nutrients – Pumpkin is a popular fall flavor but it actually is so much more than the taste and texture it gives to whatever you’re making! It’s high in nutrients like vitamins A, B, C, fiber, calcium, potassium, and even magnesium!
- Dietary friendly – These are gluten free and can be dairy free and vegan depending on what chocolate chips you use.
What You’ll Need
- Gluten free flour – You’ll want to use a 1:1 gluten free flour for these since it replaces all purpose flour. I love Bob’s Red Mill, Queen St. Bakery, and King Arthur.
- Baking powder
- Pumpkin puree – Check that the only ingredient is pumpkin, it’s not “pumpkin pie filling.”
- Sweetener of choice – I used monkfruit but you can use any sweetener like Organic raw sugar, maple sugar, coconut sugar, honey, maple syrup, etc. Using maple syrup might be delicious and add some fall flavors!
- Pumpkin pie spice – If you’re not a fan, you can use cinnamon instead.
- Sea salt – I love using a high-quality sea salt like Redmonds for any recipe!
- Chocolate chips – You can use regular chocolate or dairy free, refined sugar free depending on your preferences. I love these mini chocolate chips for mine.
How To Make
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Make a self rising flour by combining the gluten free flour, baking powder, and sea salt in a large mixing bowl.
- Next, add in the rest of the ingredients except chocolate chips and mix well until a dough forms. Add more pumpkin if the dough is too dry! (Tip: When working with doughs, I like to mix with a silicone spatula so it doesn’t stick as much when mixing.)
- Fold in the chocolate chips.
- Form dough into a ball and gently flatten. Cut the dough into four even pieces and place each on the parchment paper lined baking sheet. Option to top with extra chocolate chips. (Tip: Since dough is sticky, coating your hands with a little oil will help!)
- Bake for fifteen minutes until risen and golden brown.
- Let them slightly cool and enjoy!
Recommended Tools
- Parchment paper
- Large baking sheet
- Mixing bowls
- Silicone spatula – Silicone really helps when working with sticky dough like this!
- Stainless steel measuring cups and spoons
More Baking Favorites
Healthy Apple Cinnamon Bread (Gluten Free, Dairy Free)
Zucchini Brownies (Gluten Free, Dairy Free)
Healthier Pumpkin Donuts (Gluten Free, Dairy Free)
Healthy Mini Pumpkin Scones (Gluten Free, Vegan)
Ingredients
- 1/2 cup gluten free flour
- 1/2 tsp baking powder
- 1 pinch sea salt
- 1/4 cup pumpkin puree
- 2 tbsp sweetener (monkfruit, honey, maple syrup, etc.)
- pumpkin pie spice (use less for subtle flavor, use more if you like)
- chocolate chips (however many you want in the dough and on top of the scones)
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Make a self rising flour – combine gluten free flour, baking powder, sea salt in a bowl.
- Add in the rest of the ingredients except chocolate chips and mix well until a dough forms. If dough is too dry, add more pumpkin.
- Fold in chocolate chips.
- Form the dough into a ball and slightly flatten. Cut into 4 pieces and place on the baking sheet. (Option to top with more chocolate chips)
- Bake for 15 min until risen and lightly golden.
- Let cool for a few minutes and enjoy!
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