Ingredients
• 2 cups all-purpose flour (or gluten-free 1:1 blend)
• ¼ cup brown sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ½ cup cold butter, cubed (or coconut oil)
• ⅓ cup canned pumpkin puree (unsweetened)
• ¼ cup milk (dairy or plant-based)
• 1 egg
• 1 tsp vanilla extract
For the maple glaze (optional):
• ½ cup powdered sugar
• 1–2 tbsp pure maple syrup
• ½ tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- In another bowl, mix pumpkin, milk, egg, and vanilla until smooth.
- Add wet ingredients to dry and stir just until dough forms (do not overmix).
- Turn onto a floured surface and gently shape into a circle about 7 inches wide.
- Cut into 8 wedges (like a pizza). Place on the baking sheet.
- Bake 18–22 minutes, until golden and firm.
- Cool slightly before glazing.
Make the glaze:
10. Whisk powdered sugar, 1 tbsp maple syrup, and vanilla. Add more syrup for thinner consistency. Drizzle over warm scones.
✨ Serve warm—they’re best fresh from the oven!
💡 Make ahead: Freeze unbaked scones. Bake from frozen (+2–3 mins).
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 8 scones , Calories : 180 per scone , Net Carbs: 22g , Fats: 8g , Protein: 3g