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Pumpkin Scones with Maple Cinnamon Icing
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Pumpkin Scones with Maple Cinnamon Icing

Perfect for an Autumn breakfast or afternoon snack with a cup of coffee on a chilly day, these pumpkin scones use pumpkin puree and homemade Pumpkin Pie Spice, and are perfectly finished with a drizzle of Maple Cinnamon Icing - a total cafe copycat at home.

Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Breakfast
Cuisine: Canadian
Keyword: autumn, fall, pumpkin, pumpkin pie spice mix, scones, snack
Servings: 8 scones
Calories: 137kcal



  • Preheat oven to 400 F. Prepare baking sheet with silicone mat or parchment paper.
  • In a large bowl, combine the flours, pumpkin pie spice, baking powder, baking soda and salt. Whisk.
  • In a separate bowl, combine the maple syrup, pumpkin puree, yogurt and vanilla. Whisk.
  • Add the cold shredded butter to the dry ingredients. Mix until just combined, and all butter is covered with flour and in a bit smaller pieces.
  • Add the wet ingredients and mix just to combine.
  • Lay the mixture on a lightly floured counter and flatten into an 8-inch round. Cut it into eight pieces then lay each piece onto the prepared baking sheet.
  • Bake for about 14 minutes, or until just turning light brown on the bottom and fully cooked through.
  • If icing, let cool on a wire rack.
  • If not, serve warm, with butter.


  1. Don't over mix the dough or you'll end up with tough, dry scones.
  2. Grate the cold butter into the dry mixture for nice small pieces of butter that will be easy to coat with flour.
  3. Make an easy icing with a cup or so of powdered sugar, some maple syrup, and a few sprinkles of cinnamon.
*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving.


Calories: 137kcal