Pumpkin Scones With Maple Glaze


Since The first day of fall was last week, and I have been craving baked goods pretty much everyday for breakfast I decided to go ahead and just make these yummy pumpkin scones. I LOVE scones. The petite vanilla scone from Starbucks is one of my favorite sweet breakfast treats, and I cannot help but get one to accompany my favorite vanilla latte’ every time I get one.

I always think of them as some super-difficult-to-bake fancy pastry. However, they are surprisingly easy. I feel like they are just like baking cookies, or muffins.









Pumpkin Scones With Maple Glaze:
Makes 8

2 cups white whole wheat flour
3 Tbsp. brown sugar
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. salt (1/4 tsp. if butter is unsalted)
1/4 cup butter (half a stick)
1 cup pumpkin puree
1/4 cup milk
1½ tsp. vanilla extract

For the Glaze:
3/4 cup powdered sugar
1 Tbsp. high quality maple syrup
1 tsp. vanilla
1 1/2 Tbsp. milk


1. Place butter in the freezer and preheat oven to 400 degrees F.

2. While oven is preheating go ahead and add all of your dry ingredients (flour, sugar, baking powder & spices) to a large bowl. Mix with a wooden spoon or spatula.

3. Take the butter from the freezer and cut it into chunks, as picture above. You will then add the butter to your bowl of dry ingredients then work it together with a pastry cutter or fork until butter breaks off into small, pea-size pieces.

4. Add pumpkin, milk and vanilla. Stir well with your spatula or wooden spoon. You will likely need to mix it with your hands towards the end.

5. Lay down a piece of wax paper on a flat, hard surface (I used my cutting board). Sprinkle some flour on the wax paper. Pick up scone mixture and mold into a ball with your hands. Put the ball into the wax paper and squish it down with your hands so it becomes more of a really, really think pizza shape.

6. Take a longer knife and cut the dough in half, then in quarters, then into eigths. Place the eight scone dough pieces onto an oiled pan to go into the oven. (I also added some brown sugar in top of each piece before I put them into the oven)

7. Bake in the pre-heated oven for 16-18 minutes. Once they are done, take them out and put them on a cooling rack.

8. While the scones are baking go ahead and add all the glaze ingredients to a smaller bowl and whisk together with a small whisk or fork.

9. When the scones are all cool on the cooling rack, take the same pan you baked the scones on and put it under your cooling rack. Take the glaze and drizzle it over each scone.

They were so yummy right out of the oven. Do you have any favorite fall scone or muffin recipes? Tell/link me to the in the comments below!

If you want another awesome recipe, check out my Baked Blueberry Donuts!

As always, thanks so much for reading! XO

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