Pumpkin Scones with Diana’s Sprouted Granola (Fall Baking Favorite!)

If you’re looking for the perfect cozy fall recipe that brings together warm spices, nourishing ingredients, and a delightfully crumby texture, these Pumpkin Scones topped with Diana’s Sprouted Granola are your new go-to!

Made with simple ingredients and topped with our Original Sprouted Nut & Seed Granola, this recipe is ideal for anyone who loves gluten-free baking, fall comfort food, or wholesome fall treats that still deliver incredible flavor!

These scones are crisp on the outside, soft on the inside, and loaded with pumpkin, spices, and sprouted goodness! Whether you’re hosting a fall brunch, prepping Thanksgiving breakfast, or just craving a warm bakery-style treat, this is the recipe you’ll want to save.

Jump to Recipe

Why Sprouted Granola Makes These Scones Even Better

Diana’s Sprouted Granola is grain-free, gluten-free, and made from sprouted nuts and seeds—which means it’s easier to digest, rich in nutrients, and unbelievably crunchy. Pressing the granola into the top of the scone dough adds:

• A sweet, nutty, caramelized crunch

• Extra healthy fats and protein

• A beautiful bakery-style finish

• A signature “Diana’s Sprouted” twist that you won’t find in any other pumpkin scone

  
  

This simple addition transforms a basic scone into a nutrient-dense, gourmet baked good.

Pumpkin Scones with Sprouted Granola Crumble

(Gluten-Free Optional)

Bake at 400°F for 16 minutes

Best mixed in a stand mixer

Dry Ingredients

• 2 cups flour (or gluten-free flour of choice)

• 1 Tbsp baking powder

• 1/2 tsp salt

• 1/2 cup brown sugar

• 1/2 cup (1 stick) cold butter, cut into small cubes

  
  

Mix these ingredients in your stand mixer until the texture resembles coarse cornmeal.

Wet Ingredients

In a separate bowl, whisk together:

• 1 egg

• 1/4 cup half & half

• 1/2 cup pureed pumpkin

• 1 tsp cinnamon

• 1 tsp pumpkin pie spice

• 1/2 tsp ground ginger

• 1/4 tsp allspice

• 1 tsp vanilla extract

  
  

Optional: Add 2/3 cup dried cranberries. If needed, soften them in warm water and drain before mixing in. Fold the wet mixture into the dry ingredients until just incorporated. Avoid overworking the dough for the best texture.

Shape the Dough

On a lightly floured surface, shape the dough into a log about 1½ inches thick.

Sprouted Granola Topping

Mix together:

• 1 cup chopped Diana’s Sprouted Original Granola

• 1/4 cup brown sugar

• 1/2 tsp cinnamon

• 1 Tbsp maple syrup

  
  

Press this mixture onto the top of the shaped dough. Cut into 8 wedges. Place the scones on a parchment-lined baking sheet (no oil needed).

Bake & Enjoy

Bake at 400°F for 16 minutes until golden, fragrant, and lightly crisp. Serve warm with butter or your favorite fall beverage.

These scones freeze beautifully—making them perfect for meal prep or holiday brunch menus!

Perfect for Fall, Loved All Year

This recipe is everything we love about autumn baking: cozy spices, nourishing ingredients, and the signature crunch of sprouted nuts and seeds.

Why You’ll Love These Scones

Let’s be real! Who doesn’t love a warm, flaky scone? They’re perfect for breakfast, an afternoon snack, or even dessert! Plus, with the added crunch of sprouted granola, you’re not just indulging; you’re nourishing your body too!

Whether you’re gluten-free or just someone who appreciates real food made with care, these pumpkin scones bring out the best of the season—and the best of sprouted nuts!

If you try this recipe, tag us on Instagram @dianas_sprouted so we can share your delicious creation!

Final Thoughts

So, what are you waiting for? Grab those ingredients and start baking! You’ll be amazed at how easy it is to whip up these delightful scones. They’re sure to impress your friends and family, and you might just find yourself making them all year round!

Happy Baking!