Te Bułeczki dyniowe are easy, healthier pumpkin scones made with wholesome ingredients, no eggs, no butter, and dairy-free. They are delicious served with a maple glaze.
I love baking with pumpkin. Not only does it add a delicious taste to these scones, but it also makes the whole house smell like Autumn. These are the reasons why I go nuts with pumpkin, like I did with my Ciasto dyniowo-bananowe, Zdrowe ciasteczka owsiane z dynią, Kawałki dyni.
These (American) scones are super easy to make and are the perfect breakfast to celebrate fall.
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
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Bułeczki dyniowe
Skład
- 2 kubki Mąka samorosnąca - (notatka 1)
- ½ kubek Puree z dyni - cold from the fridge (note 2)
- ½ kubek Krem kokosowy - cold from the fridge (note 3)
- 2 łyżka stołowa Oliwa z oliwek o łagodnym smaku - (notatka 4)
Opcjonalnie – zalecane do smaków
- 2 łyżeczki do herbaty Przyprawy do ciasta dyniowego
- ¼ kubek brązowy cukier - recommended if you don't glaze the scones
Maple Glazing
- ¼ kubek Syrop klonowy
- ½ kubek Cukier puder
Instrukcje
- Rozgrzej piekarnik do 200°C (400°F). Wyłóż dużą blachę do pieczenia papierem pergaminowym. Lekko spryskaj papier olejem w sprayu. Odstaw.
- In a large mixing bowl, add self-rising flour, pumpkin puree, cream, olive oil, pumpkin pie spices, and sugar – if used.
- Stir with a fork, then use your fingers to rub the ingredients together and form a smooth dough. If it's too sticky, add a little more flour. If it's too dry, add a little more cream to bring together.
- Place the dough ball in front of you, press it to flatten it, and then roll it into an 8-inch disc using a rolling pin.
- Use a knife to cut the disc into 8 equal triangles.
- Place the scones on the prepared baking sheet two thumbs apart so they don't touch each other.
- If you like, brush a bit of cream on top before baking.
- Bake the scones for 20 minutes in the center rack of the oven at 400 °F (200 °C) until golden brown and crispy on the edges and top.
- Cool down on a cooling rack at room temperature before glazing.
- In a small mixing bowl, stir the icing sugar and maple syrup until creamy and smooth.
- Drizzle the icing on top of the cooled scones.
Komentarz
Odżywianie
Składniki i zamienniki
- Mąka samorosnąca – Choose a high-quality self-rising flour for best results. For a homemade version, mix all-purpose flour with baking powder as per the notes in the recipe card. For a gluten-free option, use my konwerter bezglutenowy, ale nie zapomnij o proszku do pieczenia.
- Puree z dyni – Use pure pumpkin puree, not pumpkin pie filling. Domowe puree works well too. For variety, try butternut squash or baby boo puree.
- Krem kokosowy – I prefer full-fat coconut cream for richness. Alternatives include soy cream or rice cream for different flavor profiles.
- Oliwa z oliwek Light – Choose a light olive oil for its neutral flavor. Other options include melted coconut oil or sunflower oil. I don’t think it would work well with oil replacers like applesauce.
- Przyprawy do ciasta dyniowego – Use a premade blend or create your own with cinnamon, nutmeg, ginger, and cloves.
How to Make Pumpkin Scones
This is an easy recipe to make with the recipe card further down but I’ve included below pictures of key steps.
Place all the ingredients in a mixing bowl.
Stir with a fork initially before using your hands to combine the dough.
Form a large, uniform dough ball that isn’t sticky.
Place the dough ball on a baking dish lined with parchment paper and flatten it into a thick disc.
Cut the dough disc into eight equal triangles.
Bake the pumpkin scones at 400 °F (200 °C) for 20 minutes.
Porady Carine dotyczące pieczenia
Beyond what I’ve written in the recipe card, I’ve included below some more tips to make the best scones!
- Zimne składniki – Keep the pumpkin puree and cream cold for flakier scones.
- Minimal Mixing – Handle the dough as little as possible to avoid tough scones.
- Proper Shaping – Roll the dough to an even thickness for uniform baking. If some parts are thicker, they might not be baked.
- Technika cięcia – Use a sharp knife for clean cuts, pressing straight down without sawing. Or even better, use a cake slicer like in the picture above.
- Rozstaw zębów – Leave enough space between scones on the baking sheet for even browning.
- Szczotkowanie – For a golden top, brush with a little plant-based milk before baking.
- Chłodzenie – Allow the scones to cool completely before glazing to prevent the glaze from melting.
- Konsystencja glazury – Adjust the glaze thickness by adding more icing sugar or maple syrup as needed.
I don’t understand the nutrition facts as posted for the recipes. 1 gram equals 445 calories and 27 grams of sugar?
Nutrition panel is for one scone, it was a typo from the nutrition software – I didn’t write ‘scone’ in the field and it automatically fill the field with gram!
Made this one …absolutely wonderful.
Dziękuję bardzo!
This is one of the best recipies i’ve made in 2025. Really incredible. Thanks ! It’s so versatile, i even managed a few tweaks to drop the saturated fat levels, add extra flavour :
– use T150 flour (integral) to boost fiber intake
– use half coconut cream and half soy yogurt. It does the trick!! Cut the saturated fat in half
– instead of brown sugar use blackstrap molasse and skyrocket the iron in each scone 🙂
– before and after the oven use coffee as glazing. It’s not enough to stop the iron to be absorbed but it adds wonderful colour and taste.
(just think of eating vit C richt food for the iron absorption)
The taste is so close to the original it’s worth trying
Thank you so much! I love how you tweak the recipe to make it even more nutritious for all of us!
Have not cooked it yet,,,but will post when I do,,,looks delish ….
Dziękuję Ci!
Is there any substitute for the brown sugar . Honey or maple syrup?
Any crystal sweetener works, like sugar, coconut sugar, date sugar. Liquid sweetener will make the dough a bit more gummy and dense.
I probably wouldn’t recommend using your own purée. I made some using butternut pumpkin and left it in the fridge to cool. Followed all the measurements and cooking temps/times and they turned out terrible. They didn’t rise at all and the only thing I can think causing it was the homemade puree.
Pumpkin puree is not the same as butternut pumpkin. Butternut has way more fibers and it would explain the dryness of the scones, but they still should rise due to the baking powder present in self-rising flour.
Can I refrigerate or freeze the dough after I make it to cook later?
I haven’t try that but I wouldn’t recommend this option, I am not sure it will bake well afterwards. I usually freeze baked goods, not unbaked dough.
Thank you, great site!!
Can’t wait to make these. Sweetened or unsweetened coconut cream?
I use unsweetened. In general, I prefer to use only unsweetened ingredients to make it easier to balance the sweetness.
Hello! Delicious!!! Can freeze these??
Absolutnie!