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Pumpkin Scones & Maple-Nutmeg Glaze

These soft, buttery scones are the perfect pumpkin treat to enjoy on a cool crisp morning. Topped with a drizzle of maple-nutmeg glaze, these make for the most irresistible treat!
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Course: Breakfast
Cuisine: American
Keyword: maple, nutmeg, pastry, pumpkin, scone
Servings: 12 scones
Author: Rachel Alexandra


  • 3 Tbs skim milk
  • ¼½ tsp apple cider vinegar
  • 2 cups whole wheat pastry flour
  • ¼ cup sugar
  • 1 Tbsp + ¼ tsp baking powder
  • ½ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • 7 Tbsp cold butter
  • ¾ cup pumpkin purée
  • 3 Tbsp pure, dark maple syrup


  • 1 ⅓ cup powdered sugar
  • 2 Tbsp pure, dark maple syrup
  • 1 Tbsp skim milk
  • ½ tsp pure vanilla extract
  • Pinch ground nutmeg


  • Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium sized bowl, stir the milk and apple cider vinegar together. Set aside as this will make a “buttermilk” after 10-15 minutes.
  • In a large bowl, whisk the flour, sugar, baking powder, salt, and spices. Cut in the butter, breaking it into pea-size pieces by hand or with a pastry blender, as you mix it with the other dry ingredients.
  • Turn out half the dough onto a well floured surface and form it into a circle about six inches in diameter. If the dough is still pretty sticky, add some extra flour.
  • Cut the circle into six pieces and place the scones on the baking sheet. Repeat with the rest of the dough.Bake for about 15 minutes or until a toothpick comes out clean.
  • Once the scones are cool, whisk all the ingredients for the glaze in a small bowl and drizzle over the top. Enjoy!


Instead of using skim milk and apple cider vinegar, regular buttermilk will work as well.
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