Pumpkin pie flavor in a flaky, tasty scone with or without chocolate chips! A little indulgent yes, wonderful on occasions, yes again! A few more calories and fat than I normally post, but well worth it my friends, your family will love these!
This recipe is a little adaption from my Clean Eating Strawberry scones. I've eliminated the sucanat sweetener all together so these are simple with stevia. If you don't have stevia then go ahead and use the 1 cup of sucanat like in the strawberry scone recipe.
Mix up the dough, flatten as above, use an oiled pizza slicer to make 8 triangles then separate with a spatula, easy peasy. And they bake in only about 15-20 minutes!
My family LOVED these! I think your will too!
Pumpkin Chocolate Chip Whole Wheat Scones: No Sugar Added
Ingredients
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 teaspoons pumpkin pie spice
- 1 tablespoon stevia powder
- 5 tablespoons cold butter cut in ¼ inch pieces
- 1 teaspoon vanilla extract
- ½ cup plus 1 tablespoon milk of choice I used 1%.
- 1 cup pure pumpkin
- ½ cup chocolate chips I use sugar-free by the brand Lily's
Instructions
- Heat oven to 425 degrees.
- Line a baking sheet with parchment paper.
- Combine flour, baking powder, salt, pumpkin pie spice, nutmeg and stevia in a large bowl.
- Using two butter knives, cut the butter in the flour mixture until pieces of butter are coated with flour the size of peas.
- Make a well in the flour mixture and mix the milk and vanilla extract in a small bowl then pour into the well.
- Stir in pumpkin till combined.
- Gently add in chocolate chips if using.
- Gently stir the dough and form a ball.
- Flour your hands and dust your clean counter surface with flour.
- Place the dough on the floured surface and knead a few times.
- Transfer the dough to the lined baking sheet and shape it into about an 8 inch circle.
- Using as oiled pizza cutter, slice the dough into 8 triangles.
- Use a spatula to separate the wedges.
- Bake the scones until they are golden brown about 15-18 minutes.
- Let them cool on the baking sheet for a few minutes then carefully slide them on to a wire rack to cool for another 10 minutes before serving.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Angela
I made these tonight with coconut oil instead of butter and they turned out wonderfully! Thanks, I just love your site!
Kelly
Tried this...couldn't get the dough to be firm....it was sticky and runny. I added flour, but the dough still didn't take shape.
Jackie Thomson
I am looking forward to trying this recipe. May I use honey instead of stevia?
Brenda
yes you could, about 1/2 cup.
Jackie Thomson
Well, I don't think that worked out so well, substituting the honey for the stevia. The dough was like cookie dough! I couldn't knead it or shape it. Put it in a loaf pan and will try to salvage it as pumpkin chocolate chip bread! Maybe the honey made it too moist? Still looking forward to eating it though; it sure looks yummy. Just curious of your thoughts on the honey thing.
Brenda
sorry about that, maybe 1/2 cup of honey was too much, hope you could salvage it. In my strawberry scones I used about 1/4 cup honey and they were delicious.
Tiffany
I also substituted the stevia but with sugar and the dough turned out the same way. Then I realized 'pure pumpkin'. I pureed my pumpkin before adding it to the recipe and I'm certain this was the issue. Thanks to these comments, we also made it into pumpkin chocolate chip bread! 🙂
Lisa
Could you please tell me where you are finding the "Grain sweetened" chocolate chips. I used to buy Sunspree brand at my local Whole Foods but they no longer have them. I contacted the manufacturer and they said they are out of stock but that was over 6 month's ago!
Brenda
I had bought quite a few bags from Whole Foods. They are out of stock apparently but should be back on shelves in Dec 2012. Another great option I've used and like is carob chips sweetened with brown rice syrup found at Whole Foods as well.
Artis
I was wondering if liquid chocolate stevia or even the vanilla liquid would work in this receipe. If so, what would be the measurement adjustment?
Brenda
you could use either and may need anywhere from 4-6 teaspoons. 4 would be only slightly sweet, my guessitmate anyway.