Pumpkin Scones with Maple and Molasses Glaze

There are certain things about my personality that I will forever want to change but simply cannot. For instance, I will never shake my inability to become a night person no matter how late I rise. I will never be able to focus on what anyone else is saying unless it’s about food, coupons or something I said earlier. I hate that I cannot recall details for anything or remember once and for all that bangs are not for me. Greasy foreheads and fringe cuts don’t mix, seriously.

I don’t like that I turn up my nose at criticism, that I have no self control around cake and ice cream (no literally, none), and rush through things often overlooking the details. But the one thing that really bugs me about myself (did I really just say that?) is that I have to be reminded far too often of what I’m working toward in life, what I’m passionate about, and what I’m good at. It’s like if someone (usually my husband) doesn’t come along and hit my ‘reset’ button, I go straight into couch potato mode perceiving myself as incapable of doing anything right and consequently never leaving my pajamas and moping audibly most hours of the day.

Seriously, what is wrong with me?

OK, I know. This is awkward and I’m being too hard on myself. It’s like you’re sitting in on my own personal roast. But I’m getting somewhere, because one of the things that I do like about myself is my ability to look inward, see yucky stuff and want to purge it and make a change. Sure, that may be an ability that many people have, but when you actually do it it feels so good that you just have to share about it to remind yourself and maybe others of how healthy the act is. How healthy it is to say I don’t have it all right, I mess up a lot, and I am the epitome of imperfection. But, but-tutut, I can do some things right and others really well. I just have to remember that from time to time or else Mopey McPj Pants re-emerges and sucks the life and creativity right out of me. Egh, I hate that chick; so inconsiderate.

Mmmm, what does that have to do with scones? A lot really. Because these scones came to be the day after I had one of these mini realizations. They, in themselves, represent my cognitive ability to turn on the light bulb when things are getting dim. And, not to mention, they’re pretty dang tasty, too.

This all ties in (sort of) with a little quote I jotted down earlier this week while reading Augustine’s Confessions (yes, this is my idea of light reading). Even though it’s taken a bit out of context, it still applies here. That even if no one notices what you’re doing you should focus on finding joy in the things you love to do. For me, this week, it was making these scones no matter how feeble an accomplishment they may be. Because they were something – a delicious, delicious something – of which I am very proud of.

5.0 from 5 reviews
Pumpkin Scones
 
Prep time
Cook time
Total time
 
A light and flaky scone with a subtle pumpkin flavor that's perfect for a light breakfast or snack.
Author:
Recipe type: Breakfast
Serves: 8 scones
Ingredients
  • 1 1/4 cup whole wheat pastry flour
  • 1/4 cup almond meal (or sub 1/4 cup more flour)
  • 1/4 cup old fashioned oats
  • 1/2 Tbsp baking powder
  • 1 Tbsp brown sugar
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 stick cold butter, cubed
  • 1/2 tsp vanilla extract
  • 1/4 cup almond milk (or whole milk, cream or buttermilk)
  • 1/4 cup pumpkin puree
  • 1 egg
Instructions
  1. Preheat oven to 400 degrees.
  2. Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized.
  3. Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract.
  4. Add wet ingredients to the dry and mix until just combined. If it's still too sticky, add a bit more flour.
  5. Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle.
  6. Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top.
  7. Remove from the oven and let cool on a cooling rack for at least 5 minutes before applying the glaze - they should be only slightly warm to the touch.
Notes
*I've included two glaze recipes. I much preferred the maple over the molasses and would personally recommend that. But those who appreciate the heartier flavor of molasses should opt for that one.
Nutrition Information
Serving size: 8 scones; per scone: Calories: 216 calories Fat: 14 g Saturated fat: 7 g Carbohydrates: 19 g Sugar: 1.6 g Sodium: 170 mg Fiber: 1.5 g Protein: 4 g

 
5.0 from 5 reviews
Pumpkin Scones with Maple and Molasses Glaze
 
Prep time
Total time
 
A simple glaze that works two ways: Molasses for a heartier taste and maple for a lighter, sweeter touch.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1/2 cup powdered sugar
  • 1 Tbsp molasses OR 1/2 tsp maple extract
  • 1-2 Tbsp unsweetened almond milk
Instructions
  1. Once you've decided which glaze you prefer (I much preferred the maple, but I'm a maple lover at heart) stir the ingredients together in a small bowl until well mixed.
  2. Spoon over cooled scones and serve immediately.
  3. Store scones in an airtight container for up to three days, though they are best when fresh.

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Comments

  1. says

    The last pumpkin scones I made were amazing, but these definitely have a healthier ingredient list! Can’t wait to give them a try. I used a molasses ginger glaze on mine…I love molasses!

    And you also have the ability to take mouth-watering pictures! I’m drooling over here…

  2. Gaby says

    NOMNOMNOM. Haven’t made pumpkin scones in over a year, and even back then they didn’t have glaze. Musttrymusttrymusttry.

  3. says

    HOLY SMOKES! Now this is a beautiful site…thanks for the blog! I’m going to share it with my wife…or maybe surprise her with some scones some morning? She’d appreciate that, I’m sure. I just started a blog of my own this month…random and strange at this point..but your blog helps me see what directness looks like. Thanks again…Peter Rorvig I found your blog through an article by Joshua Becker

  4. says

    What beautiful photos and I love the two glaze options. I really like that you don’t use any white flour, either–so much healthier than your average scones. I look forward to trying these! Thanks!

    • Dana says

      Thanks, Julia! Are you Alina’s sister? You two look just alike. Funny you like my blog design because I ADORE yours! We should meet up sometime and talk blog and life things. Are you in Wichita?

      • says

        This is makes me laugh. Alina and I have been told we look alike A LOT, but we aren’t related….just friends! :) I live right outside of Wichita. I think getting together is a wonderful idea!

        • Dana says

          It’s amazing how similar you two look! Seriously, could be sisters. How lovely you live near Wichita! Perhaps we could meet up after Christmas sometime when things slow down a bit. Let’s be in touch!

  5. Belinda says

    Love this post! You are so talented and creative!! Emails from you are like surprise treasures in my inbox. Thanks for sharing your genius! Can’t wait to try this latest recipe!

  6. De says

    These look great. I’ve only recently started to try pumpkin things and I think I like them! Could these be made with regular whole wheat flour or do you think pastry flour is best?

  7. Meredith Wheeler says

    One more query: I looked for pastry flour at Dillons, but was unable to find it. Do you have to go somewhere special for this? What is the difference in texture with regular flour and pastry?

    Sidenote: I have been dying to make these by the way. I have fresh pumpkin with this recipe’s name on it! :)

    • Dana says

      Haha, so glad you’re excited to make these! They’re quite tasty (especially with the maple glaze).

      To answer your questions, 1) whole wheat pastry flour has more nutritional value than all purpose flour (it’s closer to its natural state, less processed), but has a finer texture than plain whole wheat flour, which has a more sand-like texture and can make baked goods too dense. That’s why WW pastry is a great healthy alternative for baked goods.

      As for where I get it, I went to Natural Grocer’s as dillon’s seemed to be lacking any. I got a giant bag for like $4. Not a bad deal considering it’ll last me a while. Hope that helps!

  8. Megan says

    Hi! These look fantastic and I’m hoping to make them tomorrow. However, I have a couple of questions about potential substitutions – Can I substitue AP flour for WW pastry? Or perhaps I can do a combination of WW (regular) and AP? Second question: I don’t have maple extract. Can I use real maple syrup? If so, would I change the amount?

    Thanks for your help!

    • Dana says

      Megan, you can easily use all purpose in place. As for adding regular whole wheat, I would limit it to 1/3 cup at most because of its dense sometimes sandy texture. As for the maple syrup, yes you can add it in just make sure it’s pure maple syrup and not the fake stuff. I’d limit it to a few tablespoons and them compensate by cutting back on liquid OR adding more flour : ) Just play with the texture until it works. Hope that helps!

  9. Jacqueline Halliday says

    love your blog! question, i can’t have wheat so could i just sub the wheat pastry flour for gluten free all purpose flour or could i do like brown rice flour with tsp of xanthan gum? thanks!

  10. Frances Hoffmann says

    Just wanted to let you know how much I enjoyed your writing in this post, humorous, honest, sharing, and uplifting! Thanks. Love the concept of the recipe but am trying to eat vegan, so may try an adaptation. Love your photography too.

  11. Ethel says

    These are delicious! I made them vegan by using a flax egg and Earth Balance. Question: I don’t have a food processor, so I just mixed everything by hand, but it occurred to me that a processor may have turned the oats into a flour type of consistency – was that what you had in mind? If that’s the case, I’ll try next time with actual oat flour. Thanks for a great recipe!

  12. says

    Re: “what’s wrong with me?” I know this is random but sounds like you need iodine(Lugol’s)(or Iodoral) Molasses by the spoonful and/or fresh lemonade. Made four dinners this past week for the first time in two years (poisoned by old root canals) These items have given me hope (I soak the lemon rinds in boiling water and drink that too…) Sweeten with stevia.

  13. Briana says

    We must be kindred Mopey McPj Pants girls because these scones were perfect for my stress-baking yesterday. I needed to just get up and make something and these were delicious! Thanks for a great recipe — all of the ingredients were already in my pantry, so I’ll definitely make this again. Although, after reading Augustine’s Confessions, you’d think a pear recipe would be more appropriate. ;)

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