Maple Glazed Pumpkin Scones

Wednesday is the only day of the week that I don’t have to run all over town.  It’s not my turn to carpool, we don’t have any lessons or sports, and I do my very best not to schedule anything on Wednesday so it can be my Home day.  If I had my choice, I think six out of seven days a week would be Home days because at heart, I’m a real homebody.
Since we are home on Wednesday mornings without any rush, I normally make something special for breakfast.  These Maple Glazed Pumpkin Scones feel very indulgent, even though they only take about twenty minutes to mix up.  

These scones are a particular favorite of my four year old.  When I asked her why she liked them so much, she explained that when she tastes them she thinks of the Honor of Gray scone.   I tried to explain to her that what She-Ra really says in those vintage cartoons is the Honor of Gray skull, but she didn’t buy it.  Oh well.  It’s a shaky endorsement, but she always eats the whole scone and asks for seconds, which feels like an honor to me. Good enough.

Maple Glazed Pumpkin Scones


1/3 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
8 tablespoons unsalted butter, frozen
1/2 cup pumpkin puree
3 tablespoons plain greek yogurt
1 large egg

For the Glaze

3 tablespoons pure maple syrup
2 oz cream cheese, softened
2 tablespoons butter, softened
1/4 teaspoon pumpkin pie spice


Preheat oven to 400 degrees Fahrenheit.

In a medium bowl, sift together flour, baking powder, baking soda, salt.  Whisk in sugar and spices.

Using largest holes on a box grater, grate frozen butter into flour mixture and mix until it resembles coarse meal.

In a small bowl, combine egg, pumpkin, and yogurt and mix well.   Stir yogurt mixture into flour mixture.  Using hands, shape dough into a ball, making sure to fold in all the loose clumps.

When dough is well combined and sticks together in a large ball, turn out onto a lightly floured surface.  Shape into a 7 inch circle, approximately 3/4 inch thick, and cut into 8 equal pieces.   With space between each triangle, place on a parchment covered baking sheet.  (Alternatively, you can use a scone pan.  I have this one.)  Bake for approximately 15 minutes, or until golden.   Allow scones to cool and prepare glaze.

In a small bowl, combine all of the glaze ingredients and whisk until smooth.   Drizzle glaze over cooled scones.  Eat and enjoy.

Recipe adapted from My Baking Addiction

Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and  ” 


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