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Lighter Cinnamon Pumpkin Scones with Easy Maple Glaze

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These lighter pumpkin scones are tender, flaky, and perfectly spiced, with a sweet maple glaze that makes them irresistible. Made with Greek yogurt and real pumpkin purée, they’re a healthier fall treat that comes together in under 35 minutes.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ½ cup (120g) pumpkin purée (canned, 100% pumpkin)
  • ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
  • 3 tablespoons (42g) unsalted butter, cold and cubed
  • 2 tablespoons (30ml) maple syrup (real maple syrup)
  • 1 large egg, room temperature
  • 2 tablespoons (25g) packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • For the Maple Glaze:
  • ¾ cup (90g) powdered sugar
  • 2 tablespoons (30ml) maple syrup
  • 1–2 teaspoons (5-10ml) milk (as needed for consistency)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  3. Add cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs with some pea-sized butter pieces.
  4. In a separate small bowl, whisk together pumpkin purée, Greek yogurt, maple syrup, and egg until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until the dough comes together (it will be sticky; do not overmix).
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a circle about ¾-inch thick (2cm). Use a bench scraper or sharp knife to cut the circle into 8 wedges.
  7. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-16 minutes, until edges are lightly golden and tops spring back when touched.
  8. Transfer scones to a cooling rack and let cool for at least 10 minutes before glazing.
  9. While scones cool, make the glaze: whisk together powdered sugar and maple syrup in a small bowl. Add milk 1 teaspoon at a time until the glaze is thick but pourable.
  10. Drizzle glaze over cooled scones and let set for 5 minutes before serving.

Notes

Keep butter very cold for flaky scones. Do not overwork the dough. For best results, use canned pumpkin purée (not pumpkin pie filling). Scones can be frozen unglazed for up to 3 months. Glaze after thawing and reheating.

Nutrition

Keywords: pumpkin scones, cinnamon scones, maple glaze, lighter scones, fall baking, healthy scones, pumpkin recipes, breakfast treats

Find it online: https://breezybake.com/lighter-cinnamon-pumpkin-scones-with-easy-maple-glaze/