Pumpkin Scones

The joys of pumpkin goodness continue!  In this post I tackled a low-fat and lower calorie version of Pumpkin Cream Cheese Muffins, one of the seasonal goodies that often draws me in at Starbucks.  Today, I continued with a lower calorie version of their pumpkin scones.  This recipe is delicious for breakfast or a treat, and amazing with a coffee (or pumpkin spice latte)!  The original recipe is here, but below I put my own twist on it with a few modifications, and it clocks in under 200 calories per scone.  Dig in!

Pumpkin Scones (makes 6 scones)


  • Scones
  • ⅓ cup butter
  • 1 cup whole-wheat flour
  • ⅓ cup old-fashioned oats
  • ⅓ cup Splenda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ⅛ tsp salt
  • ⅔ cup canned pure pumpkin
  • 3 tbsp low-fat buttermilk (I used a milk and lemon juice substitute)
  • Icing
  • 2 tsp cornstarch
  • 3 tsp Splenda
  • 2 tsp powdered sugar
  • 1 dash of cinnamon
  • ½ tsp vanilla extract
  • 3 tbsp Jet-Puffed Marshmallow Creme


  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
  2. First, make the scones.  In a large bowl, mix flour, oats, Splenda, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well.
  3. Cut butter into small cubes.  With two forms, mash butter into flour mixture until well mixed.  It will resemble bread crumbs.
  4. Add pumpkin and buttermilk, stir until uniform.
  5. Shape dough into a circle on the baking sheet, ideally 6 inches across and 1 ½ inches thick.  Slice into six wedges, but do not separate.
  6. Bake for 12-14 minutes, and let cool completely.
  7. For icing, use a small microwave-safe bowl.  Mix cornstarch with 3 tsp cold water, and stir to dissolve.
  8. Add Splenda, powdered sugar, cinnamon, and vanilla. Mix well.
  9. Add marshmallow creme and microwave for about 7 seconds.  Stir until smooth. Set aside
  10. Once scones have fully cooled, spread icing on top, serve, and enjoy!

I found these delicious, and Nick loved them too!  They were moist, textured, not too sweet, and just a little bit spicy.  The icing provided a really nice touch and looked like a glaze almost, so that was yummy.

These scones are really versatile, they are perfect for a grab and go breakfast idea, which I’ve been really having a lot of fun with lately.  The aforementioned muffins are also great with this.  They’re also delicious as a mid-morning or mid-afternoon pick-me-up, and amazing for a coffee break!

Anyone else doing pumpkin goodies?  Please let me know, and happy pumpkin season, guys, eat up!


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