Skip the crazy Starbucks line and make your own healthier pumpkin scone with a delicious maple brown butter glaze at home. Your taste buds and wallet will thank you!
I have always wanted to try the Starbucks scones, but always opt for a sweet coffee instead. And now that fall is right around the corner, I’ve been craving a pumpkin scone. So into the kitchen I went to make a healthier version.
Let me tell you. I haven’t made scones in years. The last time was probably in baking class in high school. So I was super excited to make these and even more excited when they turned out absolutely delicious. Especially with the delicious maple brown butter glaze I put on top. I made it with half and half, so you know it’s going to be so rich and creamy.
A fall explosion in your mouth = ACHIEVED. These scones have the perfect fluffy texture and perfect balance of sweetness and spice. You’re going to love them. So will your moms and your friends and your roommates and your significant others.
This recipe does use pumpkin puree. Keep in mind that pumpkin puree and pumpkin pie filling are not the same. Pumpkin pie filling has already been spiced with flavors like cinnamon, nutmeg, allspice, and cloves, so you have no control over the taste you want to achieve. This is why I like to use pumpkin puree because I can season it exactly how I want it.
Enjoy your pumpkin scone warm with some butter or keep it plain and dunk it in your morning coffee. I highly recommend enjoying with my homemade pumpkin spice latte. You can also bust one out for a snack or dessert after dinner.
Ingredients You’ll Need
For the scones:
Pancake mix: Pancake mix is extremely versatile in baking. You can use it for a ton of recipes! I used two cups of Kodiak Cakes mix. You can also use two cups of regular all-purpose or gluten-free flour.
Protein powder: I used vanilla protein powder, but if you have pumpkin protein powder, that would also work great. We’ll need 1 1/2 scoops. I like to use PEscience protein powder because the casein/whey blend bakes the best out of any other protein powders I have tried.
Swerve granular sugar: This is a zero calorie sweetener. We’ll use 1/4 cup.
Baking powder: We’ll use one tablespoon to help the scones rise in the oven.
Salt: Salt is so important in baking. It helps balance out the sweetness.
Pumpkin Pie Spice: We’ll use one teaspoon to really add that pumpkin flavor. I love the perfect blend of sweetness and spice!
Whipped butter: Light butter does not work as well because it is too soft for pastry dough. Whipped butter is still lower in calories than regular butter and is dense enough to make a good dough. We’ll use 1/2 cup.
Egg: Grab one egg for this recipe.
Pumpkin puree: This is NOT the same as pumpkin pie filling. Pumpkin puree is pure pumpkin whereas pie filling is already spiced. We’ll use 3/4 cup of pumpkin puree. You can buy this in a can at the store or make your own from a fresh pumpkin.
Vanilla extract: Another ingredient that is super important for balancing out our flavors. We’ll use one teaspoon.
For the brown butter glaze:
Whipped butter: We’ll use three tablespoons.
Half and half: This will make the glaze sooooooo creamy and rich. We’ll also use three tablespoons.
Sugar-free maple syrup: We’ll use one tablespoon.
How to Make A Pumpkin Scone
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the first 6 ingredients through pumpkin spice.
- Next, cut in the butter using a pastry blender or a large fork until you achieve a crumbly mixture.
- In a separate bowl, combine the egg, pumpkin and vanilla.
- Then, pour into the crumbly butter mixture and stir with a large fork.
- Place dough onto a lightly floured surface. You can use pancake mix if you would like, and knead for 10-12 turns.
- Roll into a 6-inch circle and cut into 8 wedges with a pizza cutter.
- Then, arrange on your baking sheet 2 inches apart and bake for 12-15 minutes.
- While the scones are baking, prepare the glaze. In a small saucepan, melt the butter. Once melted, remove from heat and stir in the half and half and maple syrup until thickened.
- Pour over top of the warm scones and enjoy!
You can substitute flour for pancake mix.
If you want to skip the protein powder, add flour in it’s place. Just note that the nutrition information shared at the end of this post will change.
If you don’t have Swerve, any other zero calorie sugar will work fine!
Storing Your Pumpkin Scone
If you top your scones with the glaze, you can store them in the fridge for 4-5 days.
If you do not glaze them right away, you can store the scones at room temperature and the glaze in the refrigerator for up to 1 week.
Here is the nutrition information for one scone with the maple brown butter glaze, this recipe makes 8:
210 calories, 23.4 carbs, 9.8 fat, 12.5 protein
Search HNfit Pumpkin Scones with Maple Brown Butter Glaze in My Fitness Pal
And here is the nutrition information for one scone with no glaze:
185 calories 23.3 carbs, 8 fat, 12.4 protein
Search HNFit Pumpkin Scones in My Fitness Pal
More Fall Treats You Need To Try
- Easy Pumpkin Munchkins
- 4-Ingredient Peanut Butter Apple Dip
- Pumpkin Spice Dark Chocolate Stuffed Cookies
- Pumpkin Cheesecake Truffles
- 2 cups pancake mix, I used Kodiak cakes. You can sub for flour
- 1 1/2 scoops vanilla protein powder, if you have a pumpkin protein powder that will also work great - I use PEscience vanilla, the casein/whey blend bakes the best out of any other protein powders I have tried
- ¼ cup Swerve granular sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ cup whipped butter (light butter does not work as well because it is soft and the scones are made with a pastry dough so cutting in the butter is helpful, whipped butter is still dense enough but lower in calorie)
- 1 egg
- ½ cup pumpkin puree
- 1 tsp vanilla
Brown butter glaze:
- 3 tbsp whipped butter
- 3 tbsp half and half
- 1 tbsp sugar-free syrup
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper
- In a large bowl combine the first 6 ingredients through pumpkin spice
- Cut in the butter using a pastry blender or a large fork until it resembles a crumbly mixture
- In a separate bowl combine the egg, pumpkin and vanilla
- Pour into the crumbly butter mixture and stir with a large fork
- Place dough onto a lightly floured surface, you can use pancake mix if you would like, and knead for 10-12 turns
- Roll into a 6 inch circle and cut into 8 wedges with a pizza cutter
- Arrange on the baking sheet 2 inches apart and bake for 10-12 minutes
- While the scones are baking prepare the glaze. In a small saucepan, melt the butter, once melted remove from heat, stir in the half and half and maple syrup and stir until thickened
- Pour over top of the warm scones and enjoy
Serving Size1 scone
Amount Per Serving Calories 185Total Fat 8gCarbohydrates 23.3gSugar 1.6gProtein 12.4g