Pumpkin Spice Scones
Prep time
Cook time
Total time
A sweet, healthy, 100 calorie pumpkin flavored scone filled with cranberries and sprinkled with sugar. I was told they taste like Starbucks Scones!
Serves: 16 Scones
  • ½ cup Greek yogurt, plain 0% fat
  • ⅔ cup pumpkin, canned (not pumpkin pie filling)
  • ¼ cup egg substitute or 1 egg
  • 1 tsp. vanilla extract
  • 2 cups white whole wheat flour
  • ½ cup sugar (I used Presweet Tagatose)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ⅛ tsp. salt
  • ¼ tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 6 tbsp. margarine or butter (I used Brummel and Brown)
  • ⅓ cup dried cranberries
  • 2 tbsp egg substitute
  • 1 tsp. non-fat milk
  • ½ tbsp. turbinado
  1. Preheat the oven to 350 degrees
  2. Line a baking sheet with parchment paper; set aside
  3. In a small bowl, whisk together yogurt, pumpkin and egg; set aside
  4. In a large bowl mix together the flour, sugar, baking powder, pumpkin pie spice and cinnamon until combined. Add butter and mix until crumbly, using a fork or your hands ( I used my hands). Stir in cranberries.
  5. Add the yogurt mixture to flour mixture; fold with spatula until just combined.
  6. Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Divide dough in half and form each piece of dough into a circle, about an 1" thick, and maybe 6 - 8" wide.
  7. With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges; making 16 wedges total.
  8. Transfer to prepared baking sheet.
  9. In a small bowl, add 2 tablespoons of egg substitute and 1 teaspoon of milk, mix together and brush over scones. Sprinkle scones with turbinado sugar.
  10. Bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
  11. Optional Topping: After scones are cooled, you can add a spice glaze over the top. To do, in a small bowl, add ½ cup powdered sugar, ¼ tsp. pumpkin spice, ½ tsp. vanilla extract and just enough milk to make it the consistency you like, about a tablespoon. I didn't glaze mine because I froze my scones. I just warm back up in the oven for a minute or so.
Calories per scone using Presweet Tagatose: 103, Fat: 2.2, Cholesterol: 0, Sodium: 136, Potassium: 80, Carbs: 24, Fiber: 2.6, Sugar: 2.2, Protein: 3.3

Calories per scone using Sugar: 113, Fat: 2.2, Cholesterol: 0, Sodium: 136, Potassium: 80, Carbs: 21, Fiber: 2.6, Sugar: 8.4, Protein: 3.3
Nutrition Information
Serving size: 1 Scone
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/09/24/pumpkin-spice-scones-starbucks-copycat-maybe/