This pumpkin scones recipe is vegan and has a delicious maple glaze that I want to put on everything. These healthy pumpkin scones are a perfect healthy snack, breakfast, brunch or dessert.
This post may contain affiliate links. Please read my disclosure for more info.
Oh yes my friends, pumpkin season is here. I look forward to pumpkin season all year. Sweater weather. Pumpkin spice lattes. Perfect outdoorsy weather to go for hikes and camping. Baking bread from scratch. Socks. Not sure why that last one is something to get excited about but wearing thick cozy socks makes me happy.
With pumpkin season in full swing, I had to add my own recipe.
It’s healthy pumpkin scone time!
And not just any recipe! Flaky healthy pumpkin scones with a non-optional maple glaze.
Okay, you can leave off the glaze if you really want to. Sometimes I do on the scones I give to my toddler. She’s already a little tornado and does not need any additional help in the high energy department. But I love the glaze and the scones themselves aren’t very sweet so the drizzle adds that extra oomph. Yup, oomph.
More scone recipes:
These vegan scones are made with canned pureed pumpkin (not pumpkin pie filling) and are lightly sweetened. If you like your scones sweeter you can add another two tablespoons of maple syrup.
I really like to use a pastry cutter to mix the butter (or vegan butter) into the flour. It’s one of the kitchen tools I used all the time when I had a commercial bakery and use in my home kitchen all the time. A fork will work instead if you don’t have one but I highly recommend picking one up if you want to make scones or pies.
The glaze works best if you can wait until the scones fully cool. I couldn’t, so I waited until they were cool-ish and then drizzled the glaze on. Oh and that fork in the first pic? All for show, I totally eat scones with my hands.
Turn your oven on and let’s make these healthy pumpkin scones!
Healthy pumpkin scones
- 2 cups unbleached wheat flour
- 1 tbsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 cup butter or vegan butter chopped into cubes
- 1/4 cup pure maple syrup
- 1/2 cup pumpkin puree
- 2-3 tbsp milk of choice
- 1/2 cup icing sugar
- 2 tsp pure maple syrup
- 2 tsp milk of choice
Preheat oven to 425F. Mix the flour, baking powder, ginger, and cinnamon in a medium bowl.
Using the pastry cutter or the back of a fork, cut in the butter so the cubes mix in with the flour. You want the butter pieces to be around pea-sized.
Add the pumpkin puree, maple syrup, and 2 tablespoons of milk. Mix together and then use your hands to knead it together 4 or 5 times. If it's too dry add another tablespoon of milk.
Pat it out into a circle about 3/4 inch thick on your baking sheet (I usually line mine with parchment paper). Slice into 8 wedges.
Bake for 15-17 minutes until lightly browned. Let cool and then glaze.
In a small bowl mix together the icing sugar, maple syrup, and milk. I use a fork or a whisk and don't bother with an electric mixer. Drizzle over the cooled scones with a spoon.
And if you’re looking for a gluten-free pumpkin scones recipe, check this one out!