Wholesome Pumpkin Maple Scones


Gone is summer and the over abundance of zucchini.  On to my favorite season and everything pumpkin.  Seriously, I very well could prove that a person can live specifically off pumpkin and all its orangey goodness.  Just like it’s relative the zucchini, pumpkin can pretty much be put into any recipe.  Sweet or savory, it holds its’ own.  I love anything pumpkin (just look at my Pinterest page, its got its’ own board), with the exception of pumpkin pie.  No clue why, just not a pie person.   I think we have already established that I am odd, so please no saying, “but you haven’t tried mine.”  It’s not yours, and it’s not the filling, I really am not a {insert any type here} pie fan.  Sorry!  Bring on anything else pumpkin though!


As I have stated before, I LOVE SCONES!  One of my favorites has always been Starbucks, pumpkin scones but at 450 calories, they don’t fit into my eating plan very nicely. Side note: I do not drink Starbucks coffee.  I only go in there for the pastries.  Sad, I know.

When most people see a scone recipe, they automatically think complicated and time consuming.  Not so!  They also think of scones as dry, crumbly,  fat-filled pastries. These healthy ones are anything but! They’re made from only wholesome ingredients—nothing refined or processed at all.


One thing to remember when stirring everything together to make ANY type of scone is: DO NOT OVER-MIX THE DOUGH! Over-mixing does two things to scones: (1) it over-develops the dough, making the scones tough and chewy, and (2) it warms up the frozen butter, which ruins the light airy texture and turns the scones dense instead. Yuck! Just mix till the ingredients are barely incorporated.

Although they look really impressive, these Maple Pumpkin Scones are really easy to make! In just 30 minutes, start to finish, you’ll have the perfect snack for weekend brunches or treat to satisfy any sweet carb craving.

These little beauties are a must to make and bake!

Serving Size: 1 Scone

Wholesome Pumpkin Maple Scones

Full of warm fall flavors, these wholesome spiced breakfast treats are perfect for chilly mornings with a cup of coffee!

15 minPrep Time:

15 minCook Time:

30 minTotal Time:

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  • Scones:
  • 1 ½ cups whole wheat flour (measured correctly)
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 tbsp unsalted butter, frozen
  • ½ c pumpkin purée (not pumpkin pie filling)
  • 8 tsp pure maple syrup
  • 10 ½ tsp nonfat milk, divided
  • For the Glaze:
  • 1 tbsp plain nonfat Greek yogurt
  • 2 tsp pure maple syrup


  1. Preheat the oven to 425°F and cover a baking sheet with parchment paper or a Silpat mat.
  2. Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl.
  3. Mix in the frozen butter with a pastry cutter or the back of a fork or shred the butter with a shredder until the mixture resembles a fine meal.
  4. Add in the pumpkin purée, maple syrup, and 10 teaspoons of milk, mixing until just incorporated.
  5. Divide the dough into 8 equal portions, and shape each into a ball.
  6. Place onto the prepared baking sheet, and flatten slightly.
  7. Brush over the tops of the scones the reamining ½ teaspoon milk.
  8. Bake at 425°F for 12-14 minutes, or until light golden brown on top.
  9. Cool on the pan for 5 minutes before removing to a wire rack.
  10. Once the scones have cooled, stir together the yogurt and maple syrup in a small bowl.
  11. Add to a small zip-topped bag, snip off the corner, and drizzle over the cooled scones.


21 Day Fix= 1 Yellow




Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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