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Healthy Pumpkin Scones with Maple Glaze

Deliciously spiced pumpkin scones that are flaky and soft with perfectly crumbly edges. 
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: baking, snacks
Servings: 8 scones


  • 2 cups all-purpose flour
  • 1/3 cup natural cane sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 cup frozen, unsalted dairy-free butter, grated on large holes of a box grater, plus 1 tablespoon, melted
  • 2 tablespoons dairy-free milk plus more for brushing
  • 1 large egg room temperature
  • 1/3 cup canned unsweetened pumpkin puree
  • 1/2 cup confectioners' sugar
  • 2-3 tablespoons pure maple syrup


  • Preheat the oven to 375 degrees F. In a bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, and nutmeg. Stir in grated butter.
  • In another bowl, whisk together cream, egg, and pumpkin. Mix in the flour mixture just until a dough forms.
  • Pat into a 6-inch round on a parchment-lined baking sheet. Brush with dairy-free milk. Using a knife or bench scrape, cut dough into 8 wedges. Pull the wedges 2 inches apart.
  • Bake for about 20 minutes, rotating halfway through. Let cool completely on the baking sheet on a wire rack.
  • After the scones have cooled, make the glaze. In a small bowl, stir together the melted butter, confectioners' sugar, and maple syrup. Add more maple syrup if the glaze is too thick.
  • Drizzle the glaze on the cooled scones and allow the glaze to set for 30 minutes before serving.