Pumpkin Scones
Prep time
Cook time
Total time
Serves: 8
  • 2 cups whole wheat flour
  • ⅓ cup light brown sugar, packed
  • 1 tsp. cinnamon
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ½ tsp. nutmeg
  • ½ tsp. cloves
  • ¼ tsp. ginger
  • 6 tbsp. unsalted butter (cold & cut into cubes)
  • ½ cup pumpkin puree
  • 3 tbsp. almond milk*
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup confectioners sugar
  • 2 tbsp. almond milk*
Spiced Glaze
  • 1 cup confectioners sugar
  • ¼ tsp. cinnamon
  • pinch of cloves
  • pinch of nutmeg
  • 1 tbsp. almond milk*
  1. Preheat oven to 425 degrees.
  2. Line a cookie sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, salt, nutmeg, cloves & ginger. Work the cubed cold butter into this mixture with either a pastry blender or your hands. I like to leave the butter in pea sized chunks (they do not have to be fully mixed into the dry ingredients). The "dough" should resemble a crumble.
  4. In a medium bowl, mix together the pumpkin puree, almond milk, egg & vanilla extract until smooth.
  5. Add the wet ingredient to the dry ingredients. The dough will be sticky- feel free to place it on a floured surface to knead with your hands until combined.
  6. Pat the dough into a circle (about 8 inch in diameter) & place on the baking sheet. Pre-cut the dough into 8 equal triangles.
  7. Bake the scones for 18-20. Cool for at least 20 minutes before glazing them.
  1. Make the glazes in two separate bowls (just combine ingredients together listed under each glaze).
  2. Take a pastry brush & brush on white glaze first all over each scone. Let that dry for about 10 min.
  3. Take a spoon & drizzle on the spiced glaze. Let dry before serving.
*I used Trader Joe's pumpkin flavored almond milk for this recipe to make it extra pumpkin tasting, but you can certainly use regular almond milk!
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/pumpkin-scones/