Healthy Pumpkin Scones Recipe with Maple Glaze hits that sweet spot between cozy café treat and feel-good breakfast. I lean on pumpkin puree, warm spices, and a light maple drizzle, so every bite tastes like fall without a sugar overload. I’ve baked many batches for weekend coffee dates at home, and the plate always empties faster than I plan. You can mix the dough in one bowl, keep the butter cold, and pull off bakery-style scones with ease.
Easy Healthy Pumpkin Scones with Maple Glaze
I pack these scones with real pumpkin, Greek yogurt, and whole grains, so you get fiber and protein with your pastry. The maple glaze tastes rich and cozy, and you only need a quick drizzle to finish. I keep the sugar modest inside the dough, then let the glaze carry the sweetness. You mix, chill, slice, and bake no special tools, no drama.
I designed this dough to stay tender, not cakey. Cold butter and a hot oven give you lift and flaky edges. Pumpkin, yogurt, and a little maple keep things moist for days. You get that coffee-shop flavor without the coffee-shop line.
Ingredients You’ll Need
Dry ingredients
- 1 3/4 cups (220 g) whole wheat pastry flour or white whole wheat flour
- 1/4 cup (25 g) oat flour or more whole wheat pastry flour
- 1/3 cup (65 g) coconut sugar or light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
Cold fat
- 6 tbsp (85 g) unsalted butter, cold and diced
Wet ingredients
- 3/4 cup (180 g) pumpkin puree (not pie filling)
- 1/3 cup (80 g) plain Greek yogurt or full-fat coconut milk
- 3 tbsp pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
Optional toppers
- 1 tbsp milk for brushing
- Coarse sugar or pepitas for crunch
Maple glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp pure maple syrup
- 1–2 tsp milk or more maple syrup, to thin
- Pinch of fine sea salt
- 1/4 tsp vanilla extract (optional)
How to Make Healthy Pumpkin Scones with Maple Glaze
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Whisk the dry ingredients in a large bowl. Dice the cold butter and toss it into the bowl.
- Cut in the butter with a pastry cutter or your fingertips until you see pea-size bits. Keep some larger flakes for lift. Slide the bowl into the fridge while you mix the wet ingredients.
- Whisk pumpkin, Greek yogurt, maple syrup, egg, and vanilla in a separate bowl. Pour the wet mixture into the flour-butter mixture. Fold with a spatula until the dough comes together with no dry pockets.
- Turn the dough onto a lightly floured surface. Pat it into a 6 1/2–7 inch disc about 3/4–1 inch thick. Slide the disc onto the lined sheet and chill it for 15 minutes in the freezer or 30 minutes in the fridge.
- Slice the chilled disc into 8 wedges. Space the wedges on the sheet. Brush the tops with milk and sprinkle coarse sugar or pepitas if you want a little crunch.
- Bake for 14–18 minutes until the tops look golden and the centers feel set. Let the scones cool on a rack for 10 minutes while you mix the glaze.
- Whisk powdered sugar, maple syrup, a pinch of salt, and vanilla. Adjust with milk or more maple syrup until the glaze drips in thick ribbons. Drizzle over warm scones and serve.
Substitutions & Variations
- Flour swaps: Use all-purpose flour if you want a lighter crumb. Try a 1:1 gluten-free baking blend if you need gluten-free scones.
- Dairy-free path: Swap butter for cold plant butter and Greek yogurt for full-fat coconut milk. Keep everything cold for the same lift.
- Sweetener options: Use maple sugar for deeper flavor. Honey works in the dough, though it adds more moisture, so keep the dough slightly tacky, not sticky.
- Spice mood: Go bolder with extra cinnamon or ginger. Add cardamom for a cozy twist.
- Add-ins: Fold in 1/2 cup chopped toasted pecans, walnuts, or dark chocolate chips. Dried cranberries also play well with pumpkin.
- Glaze tweaks: Add a splash of espresso to the glaze for a mocha vibe. Whisk in a pinch of cinnamon for a spiced finish.
Pro Tips
- Grate the butter on a box grater and freeze it for 10 minutes. You’ll fold it in fast and keep the dough cold.
- Weigh the flour if you can. Accurate measurements keep the crumb tender.
- Chill before you bake. Cold dough plus a hot oven gives you height and flaky edges.
- Use a sharp knife or bench scraper to slice the disc. Clean cuts help the wedges rise.
- Keep the dough slightly tacky. A touch of stickiness means moisture and tenderness after baking.
Serve
I pour a strong coffee or a maple oat latte and call it breakfast. A chai tea or cinnamon rooibos also fits the vibe. Pair a warm scone with Greek yogurt and berries for extra protein. Serve a platter with soft-scrambled eggs if you host brunch.
Make-Ahead and Storage
These pumpkin scones hold up well, so I bake extra for easy fall breakfasts and snacks.
Make-Ahead: Mix the dough, shape the disc, and freeze it for 15–20 minutes, then slice and freeze the raw wedges on a sheet. Move the frozen wedges to a zip-top bag and keep them for up to 2 months; bake straight from frozen and add 2–3 minutes to the time. You can also bake the full batch, cool, and glaze later.
To Refrigerate: Store cooled scones in an airtight container at room temp for 1 day, then move them to the fridge for up to 3 more days. Keep the glaze separate if you want the tops to stay crisp.
Freezing: Freeze unglazed baked scones for up to 3 months. Wrap each one tightly, then place them in a freezer bag. Freeze leftover glaze in a small container or mix a fresh batch when you need it.
To Reheat: Warm scones in a 325°F oven or toaster oven for 6–10 minutes until the centers feel warm. Use an air fryer at 320°F for 3–5 minutes. Use the microwave in 10–15 second bursts, then add the maple glaze.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the whole wheat flour, baking powder, cinnamon, ginger, nutmeg, salt, and coconut sugar.
- In a separate bowl, whisk together the pumpkin puree, almond milk, melted coconut oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
- Transfer the dough to a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
- Place the wedges onto the prepared baking sheet and bake for 18-20 minutes, until lightly golden.
- Let the scones cool on a wire rack.
- For the glaze, whisk together the powdered sugar, maple syrup, and 1-2 teaspoons almond milk until smooth.
- Drizzle the maple glaze over the cooled scones before serving.