Protein Packed Pumpkin Scones

 in Kitchen

No matter the politics, lifestyle choices and other things happening in life, I think there is one tradition from the United States that a lot of people can agree on. Pumpkin patches!
The act of going to a patch and picking out the pumpkin you are going to carve that year was a quintessential good memory from childhood. Some even had a corn maze or a farm store to make the trip even better. 

All the way until high school my favorite color was orange (I only changed my favorite color because orange was the school colors and I didn’t think it was so cool to like orange anymore). Throughout my childhood, I would constantly search for the next orange thing in my life and when pumpkins came out each October I was over the moon. Even today pumpkins and squash of all shapes and sizes continue to be my favorite food. 

When the joy of picking and carving pumpkins passed, the new wonder of cooking them took me over. I love to open and oven roast sweet pumpkins filling my house with the earth sweet aroma.  It’s also clearly my favorite because, a quick analysis showed me I have more recipes on this blog using pumpkin than any other vegetable.

How to Roast pumpkins

For starters today learn how to roast whole pumpkins and squash to use for this recipe. Lots of varieties are edible and will add different textures and flavors to your dishes. 


These scones are made with 2 seeds known for their protein powerhouse potential. (can you tell I am fond of alliteration, like the recipe title?) 

Pumpkin seeds are packed with protein along with healthy fats and essential vitamins and minerals. I also add Hemp seeds for another protein and mineral rich source. It’s always best to eat two plant based protein sources at a time to get a full panel of amino acids. 

Recipe Notes

This recipe is great for breakfast because it uses a very limited amount of sugar. If you add all the recommended seeds it becomes as healthy as most packaged energy bars. We love to eat these as snacks and they keep well in the fridge all week. 

Notes you can swap the oat flour for white if you choose.
You can also make this without the whole-wheat but it will lose a lot of it’s healthy fiber content. 

Protein Packed Pumpkin Scones Recipe

100 g (½ cup) sugar
315 g (2 1/2 cups) whole wheat flour
125 g (1 cup) almond or oat flour
½ teaspoon baking powder
3 teaspoons ground ginger powder
3 teaspoons ground cinnamon powder
400 g (2 cups) pumpkin puree
80-120ml (½-¾) cup plant milk of choice (or water)
½ cup hemp seeds
½ cup pumpkin seeds
½ cup chocolate chips of choice (optional)


In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, spices and seeds).
You can reserve some seeds for the tops.
Add pumpkin and begin to combine, when starting to come together slowly add the milk a little at a time, until all the ingredients are combined but a stiff dough has formed. It should not stick to your hands, if it does add some chia seeds or flour to soak up the extra moisture.

On a lightly floured surface, knead dough a few times, pushing it into a large circle, 1-2 inches thick.

Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.
Or form into rounds if that is easier for you. 

Bake at 425 degrees for 12-15 minutes, or until done.

Eat warm, store in the fridge for 1 week or the freezer for 3 months. 

Other Pumpkin Recipes To Try:

Pumpkin Soup
Pumpkin Mac-No-Cheese 
Pumpkin Pie
Pumpkin Seed Cream
Pumpkin Seed Pesto
Pumpkin Seed Oat Pie Crust

Recommended Posts

Leave a Comment