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Soft and tender pumpkin scones with a lightly crisp crust, natural sweetness from maple syrup, and a light maple-yogurt glaze. Ready in about 45 minutes and perfect for fall mornings.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat or gluten-free* flour (measured carefully)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, chilled
  • ½ cup pumpkin purée (use plain pumpkin purée, not pumpkin pie filling)
  • 8 teaspoons maple syrup (8 tsp for dough + 1/8 tsp reserved for brushing)
  • 10 teaspoons nonfat milk, divided (10 tsp for dough + ½ tsp for brushing)
  • 1 tablespoon plain nonfat Greek yogurt
  • 1 ½ teaspoons maple syrup (for glaze)
  • *Gluten-free flour blend: 1 cup (120g) millet flour, ¼ cup (35g) brown rice flour, ¼ cup (30g) tapioca flour, plus 1 ½ teaspoons xanthan gum.

Instructions

  1. Preheat oven to 425°F and line a baking sheet with foil; spray foil with nonstick cooking spray.
  2. Measure and whisk together flour, baking powder, cinnamon, and salt.
  3. Cut chilled butter into the flour mixture using a pastry cutter or fork until mixture resembles coarse crumbs.
  4. Stir in pumpkin purée, 8 teaspoons maple syrup, and 10 teaspoons milk; mix gently just until the dough comes together, avoiding overworking.
  5. Reserve 1/8 teaspoon maple syrup and ½ teaspoon milk for brushing the tops.
  6. Divide the dough into 8 equal pieces, shape each into a ball, place on prepared baking sheet, and gently press down to form scone shapes.
  7. Mix reserved maple syrup and milk; brush onto scone tops just before baking.
  8. Bake at 425°F for 12 to 14 minutes until tops are light golden brown; let scones rest on pan for 5 minutes, then transfer to wire rack to cool completely.
  9. Mix Greek yogurt and 1 ½ teaspoons maple syrup until smooth; pipe or drizzle glaze over cooled scones.

Notes

Measure flour accurately using a kitchen scale or spoon-and-level method to avoid dense scones., Keep butter chilled and work quickly to maintain tender texture., Do not over-mix dough to prevent toughness., Brushing tops with maple syrup and milk before baking helps develop a crisp, sweet crust., For gluten-free versions, add xanthan gum to help scones hold together., Add mix-ins like chocolate chips, pecans, or dried cranberries for variation., Scones can be made vegan by substituting vegan butter, plant-based milk, and nondairy yogurt., Store cooled scones in airtight container at room temperature for 1-2 days or refrigerate up to 4 days., Freeze baked scones wrapped tightly for up to 2 months; bake from frozen adding a few minutes to baking time., Raw shaped dough balls can be frozen and baked later, adding a few minutes to bake time.

Nutrition

Find it online: https://cookingcrumbs.com/maple-pumpkin-scones/