These soft and flaky pumpkin oat scones are a perfect welcome to Autumn. An easy recipe with warm spices and a decadent maple syrup glaze. These pumpkin oat scones are a delicious addition for fall morning brunch or an afternoon snack.
If you are looking for a healthy treat to have for breakfast, brunch or simply a snack in the middle of the afternoon, these pumpkin scones flavoured with cinnamon, cloves, ginger and nutmeg. They are moist and the rich buttery flakiness is enjoyed with each bite with the crunchy pecans sprinkled on each scones before baking. The aroma of pumpkin circulating throughout the kitchen has me thinking of the wonderful autumn flavours that I have so grown to enjoy and appreciate it!
Do you know pumpkin is one of those healthy superfood we don’t seem to get enough of. It is rich in antioxidants, Vitamin A, C and E, your B vitamins and helps to stabilize blood sugar levels and regulars blood pressure as well. It will boost our immune system which we all need it this time.
INGREDIENTS
flour: all purpose flour is all you need for this recipe. I have made this recipe with spelt flour and the reasons were excellent. When I can I like to use spelt flour since it is easier to digest, it also boosts immune system, helps to build strong bones along with other benefits.
Quick Oats: has a slight nutty flavour, gluten free, healthy choice
Spices: I added these wonderful warm autumn spices to these scones cinnamon, nutmeg, ginger and cloves
Salt: enhances the flavours
Butter: adds so much flakiness to the scones and I like to use unsalted, that way I can control the amount of salt
Pumpkin puree: choose a puree not the pumpkin pie filling, those had added ingredients
Brown sugar: has added molasses for flavour and sweetness
Milk: I used almond milk and other options are oat milk for a dairy-free option or dairy milk can be used
INSTRUCTIONS
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Dry Ingredients: in a large bowl, whisk flour, oats, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves and salt.
Using a pastry cutter or grater, cut or grate the cold butter into the dry ingredients until it appears crumbly. Note: Place the butter in the freezer for 15 minutes before grating for flakier scones.
Wet Ingredients: in a medium bowl, whisk pumpkin puree, egg, milk and vanilla extract. Then add pumpkin mixture to the dry ingredients and mix until well combined. Work the dough gently with your hands until it comes together and forms a ball.
Transfer dough on to a lightly dusted flour surface. Shape the dough into an 8 inch circle to about 3/4 to 1 inch thickness. Using a chef’s knife or bench scraper, cut into 8 equal wedges and place 2 inches apart on prepared baking sheet.
Bake for 20 minutes, or until golden in colour. Allow to cool in pan for about 10 minutes, then place on cooling rack.
Maple Glaze: In a medium bowl, mix together powdered sugar, milk and maple syrup until it becomes smooth and there are no lumps. Once the scones have cooled down, drizzle the glaze of the scones.
These rustic sweet treats has beautiful fall flavours and every time I make these delicious pumpkin oat scones, they don’t last! They are a huge hit in my home!! Enjoy every bite!
FAQ
How to get my scones to be flaky? It is simple, first make sure your butter is placed in the freezer for 15-20 minutes before grating. Also, once you place your cut scones on the baking sheet, place in the refrigerator for 15 minutes before baking. This will give you flaky scones! The step I highly recommend is placing the butter in the freezer before baking.
Can I use all-spice for this recipe instead of measuring all of the spices? Yes you can, all-spice consists of cinnamon, nutmeg and cloves, so I would add 1 teaspoon of all-spice to replace these spices.
Did you make this recipe…..I would love to hear your feedback with a comment and rating. Thank you, Rose 🙂
Pumpkin Oat Scones with Maple Glaze
Ingredients
Equipment
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk flour, oats, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves and salt.
- Using a pastry cutter or grater, cut or grate the cold butter into the dry ingredients until it appears crumbly. Note: Place the butter in the freezer for 15 minutes before grating for flakier scones.
- In a medium bowl, whisk pumpkin puree, egg, milk and vanilla extract. Then add pumpkin mixture to the dry ingredients and mix until well combined. Work the dough gently with your hands until it comes together and forms a ball.
- Transfer dough on to a lightly dusted flour surface. Shape the dough into an 8 inch circle to about 3/4 to 1 inch thickness. Using a chef’s knife or bench scraper, cut into 8 equal wedges and place 2 inches apart on prepared baking sheet.
- Bake for 20 minutes, or until golden in colour. Allow to cool in pan for about 10 minutes, then place on cooling rack.
- Maple Glaze: In a medium bowl, mix together powdered sugar, milk and maple syrup until it becomes smooth and there are no lumps. Once the scones have cooled down, drizzle the glaze of the scones.
- Once the glaze has set, serve and enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!