Whole Wheat Pumpkin Scones

I must apologize for being a no-show for the past week. I never dreamed that morning sickness would last 24 hours a day.

But, thank goodness that I got ahead of myself before I started feeling sick and baked up these yummy scones!

I just modified my recipe for whole wheat lemon blueberry scones to make these beauties. 🙂

I didn’t get a chance to try them….bad aversion to pumpkin (and any baked good for that matter). So, I sent them on to my husband’s coworkers. They got rave reviews. And I would take that as meaning that these are a winner!

Oh, and they freeze wonderfully.

What is your favorite pumpkin baked good?

Whole Wheat Pumpkin Scones

adapted from Chocolate & Carrots


  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 3 tablespoons cane sugar
  • 1/8 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 5 tablespoons cold unsalted butter, cut into tiny pieces (1/4 inch or smaller cubes)
  • 1/2 cup canned pumpkin
  • 1/2 cup plain 0% fat Greek yogurt
  • 1/2 cup skim milk
  • 1 1/4 tablespoons skim milk (glaze)
  • 1 cup powered sugar (glaze)


  1. Preheat oven to 425°.
  2. Combine flours, baking powder, sugar and salt in a bowl and mix with a knife until well blended.
  3. Add butter to dry ingredients and mix until butter is spread throughout.
  4. Gently mix in pumpkin, milk, and yogurt until you’re able to switch to kneading it with your hands.
  5. Form dough into an 8 inch circle and cut into eight slices.
  6. Separate slices and place on a baking sheet covered in non-stick foil.
  7. Bake for 20-25 minutes or until light brown.
  8. Once the scones have cooled completely, mix up the glaze, and drizzle it over them.

Servings: 8 scones


  1. I’m already a huge fan of your whole wheat blueberry scones so I’m sure these are amazing! I love that first picture. 🙂

    An aversion to pumpkin is really sad. My favorite pumpkin baked good, or any baked good (at the moment), is baked whole grain pumpkin donuts. I’m obsessed with them. I hope you’re feeling at least a little better soon!

  2. It seems like everyone is in a pumpkin craze! I haven’t had time to make any pumpkin desserts yet, but this will definitely be on the list. Gorgeous pictures, but the way.

  3. Aw, I know exactly what you mean about morning sickness and food aversions. I hope it doesn’t get too bad or last too long for you! Don’t be afraid of or feel bad about taking some time “off”. Your scones look gorgeous. I don’t make scones often(I don’t know why, I love them!) but I’ve really been wanting to make pumpkin ones. I’ll use your recipe for sure when I do make some – love all that whole wheat flour 😀

  4. Caroline… these are beautiful. I’m not sure how you’re managing to cook during 1st trimester. I basically veg’d on the sofa with both pregnancies during that time #Blech

    As an aside I launched a new food photo sharing site today w/a fellow RD that’s totally dedicated to healthy food. If you have a minute, we would love for you to share these! http://www.healthyaperture.com

    Hang in there. It DOES get better!

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