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Pumpkin Scones with Maple Drizzle

Pumpkin Scones with Maple Drizzle

Pumpkin Scones with Maple Drizzle

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Pumpkin Scones with Maple Drizzle
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Course: Breads and Rolls, Breakfast, Halloween Cookies & Treats, Thanksgiving CookiesDifficulty: Easy



This classic scone recipe is redolent of pumpkin pie spice and a touch of maple sweetness. Great for holiday mornings! Be sure to check out the variations in the notes below, for Pumpkin Cranberry or Pumpkin Pecan scones!


  • For the scones
  • 1/2 cup canned pumpkin

  • 1 large egg

  • 3 tablespoons plain full-fat yogurt

  • 1 tablespoon molasses

  • 2 teaspoons real vanilla extract

  • 2 cups all-purpose flour

  • 1/4 cup plus 2 tablespoons dark brown sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2-1/4 teaspoons pumpkin pie spice

  • 1/2 cup unsalted butter, cut into 1/2-inch chunks and kept cold

  • see variation ideas in the notes, below

  • For the drizzle
  • 1/2 cup powdered sugar

  • 1 tablespoon maple syrup

  • 1 tablespoon milk


  • Make the scones
  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • In a medium mixing bowl, whisk together the pumpkin, egg, yogurt, molasses, and vanilla.
  • In another, large mixing bowl or the bowl of a stand mixer, combine the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  • Cut the cold butter into ½-inch chunks. Mix until crumbly with small chunks of butter. Do NOT over-mix!
  • Add the pumpkin mixture and stir just until the mixture comes together. The dough should be sticky, with small clumps of butter still visible.
  • Lightly flour your work surface. Pour out the dough and dust that lightly with a bit more flour. With your hands, knead the dough until it comes together into a smooth ball. Divide the dough ball in half. Add a bit more flour to your work surface and form each half into a 5-inch round about ¾-inch (2 cm) thick. Using a sharp knife dusted with flour, slice each round into 6 wedges. Place the wedges on the prepared baking sheet.
  • Bake for 12 to 15 minutes until bottoms are slightly browned. Let the scones cool on the baking sheet for about 15 minutes.
  • Make the drizzle
  • While the scones are cooling, prepare the drizzle. Whisk together the powdered sugar, maple syrup and milk until smooth and well combined.
  • Drizzle over the cooled scones (they will still be a bit warm). The drizzle will set as it cools.
  • These are really the best eaten the same day, but they’ll keep for up to 3 days at room temperature. They also freeze well if placed in an airtight container.


  • Variation: add 1/2 cup dried cranberries for Pumpkin Cranberry Scones
  • Variation: add 1/2 teaspoon pumpkin pie spice, or cinnamon, to the glaze
  • Variation: add 1/2 cup chopped pecans for Pumpkin Pecan Scones
  • Variation: dust the tops of the scones with cinnamon sugar before baking


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