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Whole-Wheat Pumpkin Scones - Cozy, Hearty, and Perfect for Fall

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups whole-wheat flour (white whole-wheat flour works great)
  • 1/2 cup all-purpose flour (helps keep the texture light)
  • 1/3 cup brown sugar (light or dark)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves (optional but nice)
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 2 tsp vanilla extract
  • 3 tbsp milk or cream (plus more for brushing)
  • 2–3 tbsp maple syrup (for the dough and/or glaze)
  • Optional add-ins: 1/2 cup chopped pecans or walnuts, or 1/2 cup chocolate chips

Method
 

  1. Preheat and prep. Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Cut in the butter. Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work it in until you have pea-sized bits. Keep some larger flakes for extra flakiness.
  4. Stir the wet ingredients. In a separate bowl, whisk the pumpkin puree, egg, vanilla, milk or cream, and 1 tablespoon maple syrup.
  5. Combine gently. Pour the wet mixture into the dry. Stir with a spatula until the dough comes together. If it seems dry, add 1–2 teaspoons more milk. If using nuts or chocolate, fold them in now.
  6. Shape the dough. Turn the dough onto a lightly floured surface. Pat it into a round about 1-inch thick and 7–8 inches across. Don’t overwork it; a few cracks are fine.
  7. Slice and chill. Cut the round into 8 wedges. Place them on the baking sheet, spaced apart. For best texture, chill the tray for 10–15 minutes to re-firm the butter.
  8. Brush and bake. Brush the tops with a little milk or cream. Bake 16–20 minutes, until the edges are set and the tops feel slightly firm. A toothpick should come out mostly clean.
  9. Cool briefly. Let the scones cool on the sheet for 5 minutes, then move to a rack. They’ll finish setting as they cool.
  10. Optional glaze. Stir 2 tablespoons maple syrup with 1/2 cup powdered sugar and 1–2 teaspoons milk until smooth. Drizzle over cooled scones. For less sweetness, brush warm scones lightly with plain maple syrup instead.