Pumpkin Scones w. Warm Christmas Spices – Gluten & Sugar Free

I have a treat for you today, packed with goodness and festive flavor.

These gorgeous scones are long gone from my house, but I just had to share the recipe with you.

Not only are they vegetable-packed and gluten- and sugar-free, but they’re also bursting with warm holiday spices.

These scones are perfect for breakfast, a snack, or even an evening treat with a warm mug of mulled wine.

And here’s my secret to not overindulging during the holidays: Incorporate festive flavors into your regular meals instead of just piling everything on.

So for the past four days, I’ve been enjoying these scones for breakfast!

I have a soft spot for soft, moist, and sweet baked goods.

Cinnamon rolls, banana bread, pumpkin bread, croissants, and of course, SCONES!

I’ve created a healthier and just as delicious version of traditional scones filled with butter, sugar, and refined flour.

These scones are made with gluten-free flours packed with whole grains, a generous amount of organic butter, and sweetened with dates.

And, of course, they’re packed with beta-carotene-rich Hokkaido squash.

In short, these scones are a healthy breakfast option. Not only will they nourish your body, but they’ll also bring a little holiday cheer to your taste buds.

So go ahead. Give them a try, and let the festivities begin!

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Pumpkin Scones w. Warm Christmas Spices

Pumpkin Scones with Warm Christmas Spices – Gluten & Sugar Free
Course Breakfast
Servings 10 scones
Calories 114kcal


  • 350 g gluten free flour (I mixed buckwheat + rice flour) alternative use corn flour, oat flour, quinoa flour.
  • 1 tbsp corn starch
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • ½ tsp cloves
  • ½ tsp ground vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • A generous pinch of salt

Wet ingredients

  • 50 g cold soft butter in cubes
  • 1 egg whisked
  • ¾ cup neutral yoghurt
  • 250 g grated hokkaido pumpkin (with the skin)
  • 8 soft dates mashed with a fork (add a little boiling water if the dates are to chewy)


  • Preheat oven to 200   ºC / 400   ºF (with fan).
  • In a large bowl mix all the dry ingredients. Add the cold butter and use your hands to crumble it into the flour, as fast as possible.
  • Add date paste and eggs and use a fork to  mix everything together. (alternatively use a food processor for every step up until now).
  • At last add yoghurt and pumpkin and assemble the dough into a slightly sticky ball.  Transfer dough to a lightly floured surface and pat into a circle (around 3-4 cm/1,25-1,50 inch thickness). Cut into 8 wedges and transfer to a parchment-lined baking sheet. Make sure there is space between the wedges otherwise it is difficult to get them baked all the day through. Bake in the oven for 18-20 min (maybe less, depends on your oven). Enjoy warm straight from the oven with some cold butter or a dollop of wiped cream, cream cheese or creme fraiche.


Calories: 114kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 104mg | Potassium: 11mg | Fiber: 3g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg