Description
These Pumpkin Scones with Maple Yogurt Glaze offer a perfect balance of warm spices, tender texture, and a sweet, tangy glaze. Using whole wheat flour and pumpkin purée, these scones are hearty and moist, making them a fantastic fall treat for breakfast or brunch.
Ingredients
Dry Ingredients
- 2½ cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ cup dark brown sugar
Wet Ingredients
- ¼ cup coconut oil (chilled and solid)
- ¾ cup pumpkin purée
- ¼ cup plain Greek yogurt
- 1 large egg
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
Maple Yogurt Glaze
- ½ cup full-fat Greek yogurt
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- Milk (to drizzle consistency, about 1-2 tablespoons)
- 2 tablespoons toasted pumpkin seeds
- Pinch of ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, thoroughly whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, cardamom, and brown sugar to evenly distribute all the spices and leavening agents.
- Incorporate Coconut Oil: Using your fingertips, work the chilled, solid coconut oil into the flour mixture until it resembles coarse crumbs with small pea-sized pieces, which will help create a tender, flaky scone texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, plain Greek yogurt, egg, maple syrup, and vanilla extract until smooth and well blended.
- Form Dough: Pour the wet ingredients into the dry mixture and gently mix just until a soft dough forms. Be careful not to overmix to avoid tough scones.
- Shape Dough: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle about 8 inches in diameter, preparing it to cut into wedges.
- Cut and Arrange: Cut the dough circle into 8 equal wedges and place them spaced slightly apart on the prepared baking sheet.
- Bake: Bake the scones for 18-22 minutes, or until they are lightly golden and a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool: Remove the scones from the oven and allow them to cool on the baking sheet for about 15 minutes to set their shape and texture before glazing.
- Prepare Glaze: While the scones cool, whisk together the full-fat Greek yogurt, maple syrup, vanilla extract, and enough milk to create a drizzle-able consistency for the glaze.
- Glaze and Garnish: Drizzle the glaze over the cooled scones, then sprinkle the toasted pumpkin seeds and a pinch of ground cinnamon on top for added texture and flavor.
Notes
- For best results, keep the coconut oil chilled and solid before incorporating it to ensure a flaky texture.
- Do not overmix the dough to prevent the scones from becoming dense or tough.
- Use white whole wheat flour for a balance of nutrition and lightness; you may substitute with all-purpose flour if preferred.
- The glaze can be adjusted in thickness by adding more or less milk depending on your preference.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.