Soft, fluffy, slightly crisp pumpkin scones that are perfect for fall!
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Pumpkin Scones with Maple Glaze and White Chocolate Drizzle
Moist, fluffy pumpkin scones that are perfect for fall! Topped with a homemade maple glaze and a white chocolate drizzle for some added sweetness!
Servings: 8 scones
Calories: 376kcal
Ingredients
For the pumpkin scones:
- ½ cup toasted walnuts chopped (toast at 425°F for 3 minutes)
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ cup light brown sugar packed
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- ¼ tsp salt
- 3 tbsp unsalted butter room temperature
- ½ cup pumpkin puree
- ⅛ cup unsweetened almond milk
- ½ tsp vanilla extract
For the maple glaze:
- ⅔ cup powdered sugar
- 1 pinch salt
- ½ tsp vanilla extract
- 2 tsp coconut oil melted
- 1 tsp almond milk
- ⅛ cup real maple syrup
For the white chocolate drizzle:
- ⅙ cup white chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 425 degrees Fahrenheit and prep a baking sheet with parchment paper.
- For the pumpkin scones: mix the walnuts, flour, baking powder, brown sugar, cinnamon, ginger, cloves, nutmeg and salt in a large mixing bowl with a silicone spatula until evenly combined.
- -Cut the butter into small pieces and add to the bowl. Use the spatula to work the butter into the dry ingredients mixture. Next, add the pumpkin puree, almond milk, and vanilla extract. Use the spatula to knead everything together until homogenous. The mixture may look a bit dry at first, but keeping kneading until all the dry ingredients have incorporated with the wet ingredients. The dough should look something like this!
- On a cutting board, form the dough into the shape of a circle that's between 1 inch or 1 1/2 inches thick. Cut into 8 even slices like a pizza. Gently place the pieces on the baking sheet and make sure they each have enough room on all sides.
- Bake for 10 minutes until the outside is firm and lightly golden brown. I typically break one in half to make sure the inside is still soft and fluffy and not undercooked.
- For the maple glaze: Combine all the ingredients together in a mixing bowl. Whisk until thoroughly combined. Gently pour over the pumpkin scones.
- For the white chocolate drizzle: Melt the chocolate chips and coconut oil in the microwave for 30 seconds. Gently stir the contents, and microwave for an additional 30 seconds until everything has melted and the texture is smooth.
- After coating the scones with the maple glaze, use a fork to drizzle the white chocolate mixture over the tops of the scones. (You may have some extra chocolate leftover.) Enjoy!
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