Cinnamon Pumpkin Scones


One of life's great mysteries is WHO decided scones had to be dry and crumbly?! I love the idea of something between a cake and a biscuit, but I don't think that equals a baked good that crumbles the minute you bite into it. These pumpkin scones are unlike any other. They have a soft spiced inside, with a crunchy toasty outside. They are the PERFECT morning treat, simple to make, and I promise they will become a holiday morning tradition.



  • 1/3 c +2 Tbsp pumpkin puree
  • 2 TBSP non dairy milk
  • 1/4 c maple syrup
  • 3 TBSP non dairy butter, cubed
  • 1 tsp vanilla extract
  • 3/4 c white ap flour
  • 1/2 c whole wheat + more for kneading
  • 3/4 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp cinnamon
  • Salt

Preheat the oven to 410F

In a large bowl whisk together the flour, baking powder, pumpkin pie spice, cinnamon and salt. Using a fork or pastry cutter, cut the cubed butter into the dry ingredients until well distributed. In another bowl, mix together all of your wet ingredients. Pour the wet ingredients into the dry and combine until a dough starts to form. If your dough is sticky, you can always add a little more flour before kneading. 

Place your dough onto a flat, floured surface and knead the dough for about 30 seconds or until it is able to be formed into a ball. Roll out the dough to a 1/2 inch thick round disk. Cut into 6 triangles and place on a parchment covered sheet pan. Bake for 15 mins. Let cool before topping with glaze.

Cinnamon Glaze

  • 1/2 c powdered sugar
  • 1/8 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 TBSP + 1/2 tsp milk

Whisk all ingredients together and top scones. Let the glaze set before transporting. 

Kim Corbett