Go Back
healthy pumpkin scones | vegan scones | pumpkin scones recipe

Healthy pumpkin scones

Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 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

Maple glaze

  • 1/2 cup icing sugar
  • 2 tsp pure maple syrup
  • 2 tsp milk of choice


  1. Preheat oven to 425F.  Mix the flour, baking powder, ginger, and cinnamon in a medium bowl.

  2. 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.

  3. 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.

  4. 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.

  5. Bake for 15-17 minutes until lightly browned.  Let cool and then glaze.

Maple Glaze

  1. 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.