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Tender and moist fall breakfast scones with pumpkin purée and a lightly crisp crust, topped with a simple maple-yogurt glaze. Made with wholesome ingredients and adaptable to whole wheat or gluten-free flour.

  • Total Time: 45 minutes
  • Yield: 8 scones 1x

Ingredients

Scale
  • 1 ½ cups (180 grams) whole wheat or gluten-free flour (measured carefully)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, cold
  • ½ cup pumpkin purée (not pumpkin pie filling)
  • 8 teaspoons pure maple syrup (divided)
  • 10 teaspoons nonfat milk (divided)
  • 1 tablespoon plain nonfat Greek yogurt
  • 1 ½ teaspoons pure maple syrup (for glaze)
  • 1 cup (120 g) millet flour
  • ¼ cup (35 g) brown rice flour
  • ¼ cup (30 g) tapioca flour
  • 1 ½ teaspoons xanthan gum

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with foil or parchment; lightly spray with nonstick spray.
  2. Measure 1 ½ cups (about 180 g) flour using spoon-and-level method or kitchen scale.
  3. Whisk together flour, baking powder, ground cinnamon, and salt until evenly mixed.
  4. Cut 2 tablespoons cold unsalted butter into dry mixture with pastry cutter, two knives, or fork until coarse crumbs with pea-sized bits.
  5. Stir in ½ cup pumpkin purée, 8 teaspoons maple syrup, and 10 teaspoons milk; mix gently until combined without overmixing.
  6. If dough is sticky or too wet to shape, chill in refrigerator for 10 to 15 minutes.
  7. Divide dough into eight equal pieces, roll each into a ball, place on baking sheet, and press down slightly to form rounded discs.
  8. Mix remaining 1/8 teaspoon maple syrup with ½ teaspoon milk and brush lightly over scone tops.
  9. Bake for 12 to 14 minutes at 425°F (220°C) until tops are light golden brown.
  10. Let scones cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  11. Whisk together 1 tablespoon plain nonfat Greek yogurt and 1 ½ teaspoons pure maple syrup until smooth.
  12. Spoon glaze into a small zip-top bag, snip corner, and drizzle glaze over cooled scones.

Notes

Measure flour carefully using spoon-and-level or kitchen scale to avoid dryness., Keep butter cold to create a tender crumb., Mix just until combined to avoid toughness., Use plain pumpkin purée, not pumpkin pie filling with added sugars and spices., For neater glaze drizzles, use a zip-top bag with a small corner snipped off., To make vegan: substitute butter with plant-based spread, milk with non-dairy milk, and yogurt with non-dairy yogurt., Optional mix-ins: About 1/3 cup of chopped toasted pecans, walnuts, or dark chocolate chips., Optional spice additions: ¼ teaspoon nutmeg and ⅛ teaspoon ground ginger for pumpkin pie spice flavor., Flour substitutions: all-purpose flour can be used weighed carefully, but the texture will be lighter., Store in airtight container at room temperature up to 2 days, refrigerated up to 5 days, or freeze unglaed scones up to 2 months., Bake frozen scones at 325°F for 10 to 15 minutes before adding glaze.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Breakfast

Nutrition

  • Serving Size: 1 scone
  • Calories: ~150 calories per scone (estimate)
  • Fat: Approx. 5 g per scone
  • Carbohydrates: Approx. 25 g per scone
  • Protein: Approx. 3 g per scone