Pumpkin Scones with Maple and Molasses Glaze



1 1/4 cup whole wheat pastry flour

1/4 cup almond meal (or sub 1/4 cup more flour)

1/4 cup old fashioned oats

1/2 Tbsp baking powder

1 Tbsp brown sugar

1/4 tsp salt

1 tsp pumpkin pie spice

1 stick cold butter, cubed

1/2 tsp vanilla extract

1/4 cup almond milk (or whole milk, cream, or buttermilk)

1/4 cup pumpkin puree

1 egg

Maple/Molasses Glaze:

1 cup powdered sugar (use ½ cup for molasses glaze and ½ cup for maple glaze)

1 Tbsp molasses

1/2 tsp maple extract

1-2 Tbsp unsweetened almond milk ((or whole milk, cream, or buttermilk)


Preheat oven to 400 degrees (204 C). Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized. Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract. Add wet ingredients to the dry and mix until just combined. If it's still too sticky, add a bit more flour. Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle. Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top. For the molasses glaze, mix milk and ½ cup powdered sugar with molasses and stir until desired consistency. Make maple glaze in similar manner using ½ cup powdered sugar and maple extract. Remove from the oven and let cool on a cooling rack for at least 5 minutes before applying the glaze - they should be only slightly warm to the touch.


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Pumpkin Scones with Maple and Molasses Glaze