Pumpkin Scones With Maple Yogurt Glaze

Name: Pumpkin Scones With Maple Yogurt Glaze
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 2½ cups white whole wheat flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground cardamom; 1/2 cup dark brown sugar; ¼ cup coconut oil (chilled and solid); ¾ cup pumpkin purée; 1/4 cup plain Greek yogurt; 1 large egg; 2 tablespoons maple syrup; 2 teaspoons vanilla extract; ½ cup full-fat Greek yogurt; 2 tablespoons pure maple syrup; ½ teaspoon vanilla extract; 2 tablespoons toasted pumpkin seeds; Pinch of ground cinnamon

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These Pumpkin Scones are tender, moist, and full of real pumpkin flavor. With warm spices like cinnamon, nutmeg, and cardamom, plus a maple-yogurt drizzle, they’re a delicious fall brunch or snack.

Glazed pumpkin scones with pumpkin seeds on parchment paper.

Scones can have a bad reputation for being dry or flavorless, as many people have experienced when trying one at a coffee shop. They can be incredibly delicious, though; the key is in making them yourself and eating them fresh from the oven (with a pat of butter, if you like!).

These pumpkin scones are full of cozy fall flavor, with a moist, tender texture thanks to the pumpkin puree in the dough. I make them with white whole wheat flour and coconut oil, too, to boost their nutrition. A drizzle of maple-sweetened yogurt and a sprinkle of pumpkin seeds takes them to the next level, adding a delicious tart flavor and some extra crunch.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

22 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Pumpkin Scones. The full quantities can be found in the recipe card further down the post.

White whole wheat flour: Has more fiber than white flour, yet still keeps the scones light and soft. You can use all-purpose or regular whole wheat flour instead if that’s what you have in the pantry.
Pumpkin puree: 100% pure pumpkin puree is what you’re looking for here (not canned pumpkin pie filling). It adds a delicious flavor to the scones, while keeping them super moist.
Ground spices: A combination of cinnamon, ginger, nutmeg, cloves, and cardamom has a warming flavor that tastes like pumpkin pie! If you don’t have these ground spices, you can just use 2 teaspoons pumpkin pie spice mix instead.
Coconut oil: Must be chilled until solid, so you can rub the fat into the dry ingredients. This is what keeps the scones tender and slightly flaky. You may use unsalted butter instead, if you prefer.
Greek yogurt: Adds extra moisture to the scones, giving them a fluffy, tender texture. Use full-fat yogurt for the best results, but lower-fat (or non-fat) Greek yogurt also works.
Dark brown sugar: Lightly sweetens the scones and adds a caramelized flavor. You can swap it out for light brown, granulated, or coconut sugar.
Maple-yogurt drizzle: Yogurt, lightly sweetened with maple syrup, and flavored with vanilla extract creates a flavorful, tangy glaze for drizzling over the scones.

Tips for Making Pumpkin Scones

Keep the coconut oil cold: Since you’re using solid coconut oil, keep it chilled while you work it into the flour. This helps create a tender, flaky texture.

Don’t overmix the dough: Mix just until the ingredients come together. A few small bits of coconut oil throughout the dough are fine.

Don’t add too much flour: The dough may feel a little soft, but adding too much flour can make the scones dry.

Cut the scones evenly: Try to make the pieces similar in size so they bake evenly.

Let them cool before glazing: If the scones are still warm, the yogurt drizzle will melt and run off.

What Can I Use Instead of the Greek Yogurt Drizzle?

Here are a few options you can try instead of the yogurt glaze.

Simple Powdered Sugar Glaze: For a more classic scone topping, whisk together ½ cup powdered sugar, 1-2 tablespoons milk, and ½ teaspoon vanilla extract. Add the milk a little at a time until you get a smooth, drizzleable glaze.
Maple Glaze: You can also make a simple maple glaze with ½ cup powdered sugar, 1 tablespoon pure maple syrup, and 1-2 teaspoons milk. Whisk until smooth and drizzle over the cooled scones.
Cream Cheese Glaze: For a richer topping, mix softened cream cheese with a little maple syrup, vanilla, and milk until smooth enough to drizzle.
Skip the Glaze: The scones are delicious without

How to Make Pumpkin Scones

Before you start: Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, allspice, cardamom, and brown sugar.

Step 2. Using your fingertips, work the chilled coconut oil into the flour until the mixture resembles coarse crumbs. The flour should stay in small pea-sized pieces when you hold it between your fingers.

Step 3. In a separate bowl, whisk together the pumpkin purée, Greek yogurt, egg, maple syrup, and vanilla.

process shot to mix dry ingredients then the pumpkin wet ingredients in another bowl.

Step 4. Pour the wet ingredients into the dry ingredients and gently mix just until a soft dough forms. Do not overmix.

Step 5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle about 8 inches wide.

Step 6. Cut into 8 wedges and place them on the prepared baking sheet, leaving a little space between each scone.

process shot to make the pumpkin scone dough in a bowl.

Step 7. Bake for 18-22 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.

Step 8. Allow the scones to cool for 15 minutes.

Step 9. Meanwhile, whisk together the Greek yogurt, maple syrup, vanilla, and enough milk to create a drizzle consistency.

Step 10. Drizzle over the cooled scones and sprinkle with toasted pumpkin seeds and a pinch of cinnamon.

process shot to cut the dough, bake it, and top with a yogurt glaze.

Recipe Notes

Dairy-free: Use a soy-based, dairy-free, Greek-style yogurt in place of the Greek yogurt, in both the dough and the drizzle.
Gluten-free: Use a pre-mixed gluten-free flour blend (choose one that’s designed for baking) from the grocery store, in place of the white whole wheat flour.
Mix-ins: For added texture and flavor, try mixing a couple of handfuls of chocolate chips, chopped pecans, or pumpkin seeds into the dough.
Storage: Store cooled, unglazed scones in an airtight container at room temperature for up to 4 days. If glazed, store in the fridge for up to 5 days. Unglazed scones may be frozen until solid, transferred to an airtight container, then stored in the freezer for up to 2 months (thaw at room temperature before eating).
Reheating: Warm unglazed scones in an oven at 350F for 10-15 minutes

Pumpkin scones on parchment paper drizzled with glaze and sprinkled with pumpkin seeds.

Questions I Get Asked a Lot

How do you keep scones fresh?

Scones are always best the day they’re made. Store leftover scones, unglazed, in an airtight container at room temperature (for up to 4 days). Storing them in the fridge will dry them out.

Can I make the dough ahead of time?

Yes, you can make the dough, shape the scones, then store (for up to 12 hours) in the fridge before baking from chilled. This is a great option if you want to serve them for breakfast, since you can prep them the night before.

Can you freeze scones?

Yes, scones freeze well, both baked and unbaked. For unbaked scones, freeze on a baking sheet until firm, then transfer to an airtight container and store in the freezer for up to 2 months. When ready to bake, transfer to a lined baking sheet and bake as usual, adding 2-4 minutes to the bake time.

Why are my scones tough?

Scones can become tough if you overwork the dough. Especially when the dough has less fat and more liquid, it’s easy to overmix it and develop the gluten too much. This leads to dense or gummy scones. For the best success, make sure all your ingredients are cold, and work the dough as little as possible when mixing and shaping.

Easy Variations

Add Chocolate Chips: Fold in ½ cup of chocolate chips for a sweeter pumpkin scone.
Add Pecans: Chopped pecans pair really well with pumpkin and the warm spices.
Add Dried Cranberries: Add a handful of dried cranberries for a little sweetness and tartness.
Make Them Extra Spiced: Add a pinch more cinnamon or ginger if you love a stronger pumpkin-spice flavor.

pumpkin scones laid out on a parchment paper. topped with yogurt glaze and pumpkin seeds.

More Pumpkin Recipes

Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.