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Pumpkin Scones

A pumpkin treat with subtle spices perfect to start a crisp fall morning. This recipe can be made using a food processor, which makes it even easier. But no worries. If you don’t have a food processor you can use anything from pastry cutter to your own two hands.

I was going through some of my Fall recipes and just realized I hadn’t added some of my earlier recipes onto my website yet. So I’ll have to work on getting those up.

In revisiting this recipe, I recalled the first thing one of my co-workers said to me. “Is that bacon?” She was referring to the chopped pecans on top of the spiced maple glaze. Well, that was a great idea. I tried it with crumbled bacon and loved the salty balance it brings. It’s so breakfast. So right. 🙂


Pumpkin Scones with Spiced Maple Glaze

2 cups of flour
1/3 cup of brown sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1 1/2 pumpkin spice
1 stick of cold butter
1/2 cup of pumpkin puree
1/4 cup of milk
1 egg
1 teaspoon of vanilla extract

Maple Glaze
1 cup of powdered sugar
1/2 teaspoon of pumpkin spice
2 tablespoons maple syrup
1 tablespoon milk
chopped pecans or crumbled bacon (optional)

For the Scones

  • Preheat oven to 400F.
    In food processor fitted with metal blade, add 2 cups of AP flour, brown sugar, baking powder, salt, and pumpkin spice. Pulse a couple of times until dry ingredients are just mixed.
  • Add cubed butter, pulse about a dozen more time until the mixture resembles cornmeal.
    (Note: if you do not have a food processor, you can use pastry cutter, two forks, two knives or your two hands to mix the dry ingredients and the butter)
  • In small bowl, mix pumpkin puree, egg, milk and vanilla extract. Add pumpkin mixture to dry ingredients and pulse until dough forms into a ball.
  • Turn dough onto floured surface and shape into circle. Cut into 8 wedges and place on parchment lined baking sheet.
  • Bake for 12-15 minutes. Until the scones are golden brown.

For Spiced Maple Syrup Glaze

  • Whisk powdered sugar, pumpkin spice, maple syrup and milk.
  • Dip slightly cooled scones in the glaze or drizzle it on top with a spoon. Sprinkle with the chopped nuts or crumbled bacon.
  • Let cool completely and enjoy.

4 thoughts on “Pumpkin Scones

  • Sofya

    Hello, Is it possible to substitute milk with almond milk?

    Thank you

    • Meng

      Hello. Yes. You can sub almond milk for milk using a 1:1 ratio. But keep an eye on it while baking as bake time may change due to water and protein content changes. Hope that helps.

      • Sofya

        I ended up using regular milk and scones turned out delicious! Thank you for the recipe.

        • Meng

          You’re welcome. I’m glad you like them!


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