Description
Tender, flaky pumpkin scones made with whole wheat flour and oats for a fiber-rich, steady-energy breakfast. Paired with a simple maple glaze, these scones offer the cozy flavors of autumn without the sugar crash.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/2 cup (40g) old-fashioned rolled oats, finely ground
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup (113g) unsalted butter, very cold and cubed
- 1/2 cup (120g) 100% pure pumpkin puree
- 1/4 cup (60ml) real maple syrup
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (for glaze)
- 2 tablespoons maple syrup (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, ground oats, baking powder, salt, and pumpkin pie spice until no lumps remain.
- Add the very cold, cubed butter to the dry ingredients. Using a pastry blender or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a separate small bowl, whisk together the pumpkin puree, maple syrup, beaten egg, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a spatula or hands until the dough just comes together; it should look shaggy and slightly sticky. Do not overmix or knead.
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Cut the circle into 8 wedges and place them on the prepared baking sheet, leaving 2 inches between each.
- Bake for 18-20 minutes until golden brown on top and firm to the touch.
- While scones bake, make the glaze by warming 2 tablespoons of butter and 2 tablespoons of maple syrup in a small saucepan over low heat until smooth.
- Let scones cool on the pan for 5 minutes, then drizzle with the warm glaze.
Notes
Keep butter very cold to ensure flaky texture. Handle dough gently to avoid tough scones. For best results, let shaped scones rest in the fridge for 10-15 minutes before baking. These do not freeze well once baked; freeze unbaked dough wedges if needed.
- Prep Time: 18 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 18
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 3
- Protein: 5
Keywords: pumpkin scones, fall baking, fiber-rich breakfast, maple glaze, healthy scones, autumn recipes, easy baking