Pumpkin Scones with Maple and Molasses Glaze

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Homemade Pumpkin Scones cooling on a rack

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?

Cutting board with a batch of freshly cut scones ready to be baked
Bowls of maple and molasses glaze for drizzling over homemade Pumpkin Scones

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.

Close up shot of delicious homemade Pumpkin Scones drizzled with Maple Glaze

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.

Batch of Pumpkin Scones with half each drizzled with Maple and Molasses Glazes
Batch of our Pumpkin Scones with Maple and Molasses Glaze

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.

Plate with a Pumpkin Scone drizzled with Maple Glaze
Revealing the flaky interior of one of our homemade Pumpkin Scones

Pumpkin Scones with Maple and Molasses Glaze

A light and flaky scone with a subtle pumpkin flavor that's perfect for a light breakfast or snack + a simple glaze that works two ways: molasses for a heartier taste and maple for a lighter, sweeter touch.
Author Minimalist Baker
Batch of homemade Pumpkin Scones on a cooling rack
4.69 from 19 votes
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 8 scones
Course Breakfast
Cuisine Vegetarian
Freezer Friendly No
Does it keep? 3 Days



  • 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

Maple and Molasses Glaze



  • Preheat oven to 400 degrees (204 C).
  • 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.
  • Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract.
  • Add wet ingredients to the dry and mix until just combined. If it’s still too sticky, add a bit more flour.
  • Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle.
  • 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.
  • 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.

Maple and Molasses Glaze

  • 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.
  • Spoon over cooled scones and serve immediately.
  • Store scones in an airtight container for up to three days, though they are best when fresh.


*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 is a rough estimate calculated with glaze containing molasses and the lower end of the range of almond milk.

Nutrition (1 of 8 servings)

Serving: 1 g Calories: 257 Carbohydrates: 28.3 g Protein: 4.7 g Fat: 14.5 g Saturated Fat: 7.6 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 3.6 g Trans Fat: 0 g Cholesterol: 56.75 mg Sodium: 183.7 mg Potassium: 153.9 mg Fiber: 3.6 g Sugar: 10.7 g Vitamin A: 1022 IU Vitamin C: 0 mg Calcium: 100 mg Iron: 1.6 mg

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My Rating:

  1. Lauralee says

    Yum! I made these, but veganized them. I used Bob’s Red Mill Egg Replacer for the egg and vegan butter. I also made both glazes, though I didn’t have maple extract and used maple syrup instead. The molasses definitely had a better taste. Thanks so much for another great recipe!

  2. Rebecca says

    Looks amazing – and both glazes sound great. I was wondering if you or any of your followers who have made this recipe have veganized it and if so what was used for the egg substitute?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, we haven’t tried this recipe without an egg but we suspect it might work if you simply omit it, and perhaps increase the (vegan) butter by a couple Tbsp. You can always add a splash of water if the dough seems too dry as well. Let us know how it goes!

  3. Amy Johnson says

    These were a hit with the family, with a modification on the glaze: I used cinnamon as we are not fans of maple and didn’t have molasses. It was great. In preparing, I would skip the food processor next time and just cut in the butter by hand to minimize clean up.

  4. ronald says

    I dislike molasses it taste bitter and gross so I used the maple glaze. I feel like molasses and pumpkin do not go together yuck!

  5. Aji says

    Delicious! I was worried they may not be sweet enough, so I used 2 tablespoons of brown sugar instead of 1. I loved the level of sweetness, and enjoy the scones even without glaze. Thank you for another reliable and delicious, recipe. I love your website!

  6. Kelly says

    I made these and they’re great! I followed the recipe exactly, but found I had to add a fair bit of extra flour to them. 22 mins in the oven and they were perfect! I’m giving 4 stars because I didn’t love the glaze. Perhaps my powdered sugar had gone off? It tasted very chemically. I think next time I would try these with a vegan cream cheese frosting and see how it works out!

  7. Elizabeth says

    Would this recipe work if I substituted a gluten free all purpose flour for the wheat flour, or would it just be better to use your blueberry gluten free scone recipe which I love?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, we think for best texture, you should stick to the blueberry gluten-free scones! You could maybe adapt it with the flours in that recipe though?

  8. Mary says

    Fantastic recipe that I’ve made 3 times now. Used white pastry flour because I couldn’t find whole wheat pastry flour, doubled the oats because I think the white flour made it too sticky to cut without more flour and added chopped pecans. I’ve made probably 25 recipes from this site and feel I need to start rating them to say thank you! The only time they aren’t 5 star is when I have to substitute ingredients to what I have on hand (so my fault). Thanks for easy scone and cookie recipes that are reasonably low in sugar and healthy! This is by far my favorite recipe resource.

  9. Patty Eilers says

    I improvised to make this vegan and also to use more oats and pumpkin because I wanted a heartier scone. They turned out yummy so I thought I would share what I used:

    1 1/2 Cups Spelt Flour (no almond meal) (I was inspired by the Blueberry Scones recipes)
    1/2 Cup Rolled Oats
    2 Tbs Brown Sugar
    2 Dashes of Cinnamon
    1 Stick Earth Balance Butter
    All other dry ingredients the same.
    I mixed the dry ingredients and butter using a pastry blade.

    1/3 Cup Pumpkin Puree
    1 Flax Egg
    All other wet ingredients the same.

    I cooked them for 26 minutes but I live at altitude and have to do this as a normal practice. These turned out moist on the inside and crunchy on the outside…I probably didn’t even need to glaze them so next time I won’t do that…because there WILL be a next time! :O)

    Thanks for all the wonderful recipes.

  10. Camille says

    I love the taste. I followed the recipe pretty closely, however my scones ended up on the dry side. Do you have any recommendations on how to make it less dry?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Camille, sorry to hear that! Did you make any modifications to the flour? We’d suggest more almond milk, pumpkin purée, or butter. Hope that helps for next time!

  11. Taylor says

    Delicious! The scone itself is not very sweet, like a slightly sweet biscuit. I wouldn’t want the scone any sweeter because the glaze is basically pure sugar. They work together nicely. Thanks for another great recipe!

    Ok, so here’s how I made it gluten free:
    – use all Bob’s Red Mill 1-to-1 Gluten Free Flour (sub it for the almond meal and WW pastry flour)
    – subtract 2 tablespoons from the flour total and sub with arrowroot powder or corn starch
    – after gently mixing the wet and dry judge if you need 1-2 tablespoons extra almond milk (I used about 2) and carefully form into a loose ball. Let sit in fridge, loosely covered, for about 20 mins while you clean up and the oven preheats :)

    Follow remaining steps as is.

    Since they turned out perfectly flaky, and not chewy at all, I will try making these completely vegan next time, using a flax egg instead of a traditional egg.

  12. Jordan says

    Thank you for the delicious scone recipe! I will make these many more times to come, and maybe even make them when I need a reset, because “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.” is something I’ve thought so many times. Thank you for sharing so generously, always!

  13. Emilie says

    Hi!! I’m rating this recipe only 2 stars because I just made them and I’m not sure if this was a bit of a fluke or what but my scones came out very, very, very dry and bland, even though the recipe was closely followed. My mother and I think that there was a bit too much flour (I used all wheat flour instead of the almond meal as was an option) and there was not much taste other than flour. Overall the dough was fairly under hydrated, which I realized prior to baking, but I was apprehensive to adding any more wet ingredients. If anyone could help me figure out my baking issues here I would GREATLY APPRECIATE because I am super bummed mine didn’t come out as yummy as the pictures :(

    • kristy says

      Did u happen to use just “whole wheat flour” bc “whole wheat pastry flour” isn’t the same. I didn’t know this at first and it makes a HUGE difference.

  14. Maia choi says

    I made this recipe with some vegan modifications and it turned out great! I used a flax egg and earth balance sticks and the scones turned out light, flavorful, and delicious! I would cut down the salt if using earth balance because they’re pretty salty but I highly recommend this recipe for a nice fall treat

  15. Anna says

    I think we can all agree these look amazing, and I’ll probably try to make a gf, df version of them today (dang celiac). But what I really want to say is, what a beautiful piece of writing and self-reflection. Thank you for sharing a picture into your beautiful spirit, not just your beautiful, tasty food. You’ve added deliciousness to my life many times over the last few years and I’m sure to countless other silent partakers. So thanks :). (And Augustine’s a pretty big favorite in our house too!) Keep following the joy!

  16. Megan says

    I just made these for a Saturday treat to go along with a cup of coffee and they were amazing! I love that they’re not too sweet.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could probably make them up to line 6 in the directions, cut them into the 8 even sections, wrap them in plastic wrap and then store them in a container in the freezer! When you’re ready to bake them, you might want to pull them out when you’re preheating the oven just to take the chill off. We haven’t tried this, so let us know how they turn out!

  17. Nancy says

    I made these scones this morning, following the recipe exactly. They didn’t rise much for me. Any suggestions? Thanks

      • Jo says

        These were fan-freaking-tastic. I made them vegan with a flax egg and Miyoko’s vegan butter, and used a dash of maple syrup in the glaze as I didn’t have maple extract. They were shockingly good, and they have the great benefit of leaving the majority of a can of pumpkin behind which forces me to make more. Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Jo. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Nicole Tavarez says

    Reading this was like stumbling across my inner voice in somebody else’s words (while looking for scones). Everything from my perpetual desire for bangs to the intermittent couch potato days everytime my goals aren’t crystal-clear. I have learned that this is who I am. I have also learned that keeping a full schedule, cooking and exercising are vital if I want to avoid a TV binging relapse. Thank you for your honesty. It’s nice to know that I’m not the only one that is perplexed by my own odd complexity.

  19. Angelica says

    Saints and pumpkins…The perfect combination. Man cannot live on bread alone. Sometimes he needs an encouraging word and a scone! :)

  20. Lauren says

    I made these today and they turned out soo tasty- and they’re perfect for the autumn season :) They’re delicious both fresh out of the oven and re heated in the microwave, I’m in love :P

  21. Andrea says

    These are on point.

    I added a tad more brown sugar and left off the glaze and it was amazing! I might experiment with oat flour and almond flour exclusively for the next edition.

  22. Jill says

    For the glaze I did 1TBS almond milk, 1Tbs vegan butter, 1/2tsp almond extract and a quick sprinkle of cardamom. The cardamom is an amazing addition and fun replacement of sorts to cinnamon. If you like Arabic food, you will love this spice in sweets. These scones were fun to make. The dough was softer than I could initially handle so I added a bit more almond meal, drying it up a little and making the scones a little more crumbly which was just fine.
    thank you for this recipe.

  23. Asha says

    Could you substitute margarine for the butter? I know it’s not as hard as the butter, but if you are unable to eat diary, would it still be a possible option?

  24. Katherine says

    I came here for a scone recipe and left impressed you are reading St. Augustine’s confessions. They made a movie, restless heart, after that book. As a faithful Catholic, I look to all Saints for inspiration and encouragement! Thanks for the recipe will be trying it tomorrow!

  25. Sue says

    have you tried a vegan version of this with a flax egg? I’ve tried a few vegan scone recipes but can’t seem to get the top crusty like a good scone.

  26. 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. ;)

  27. Reba 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.

  28. 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!

  29. 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.

  30. 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!

  31. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  32. Lauren {The Talking Kitchen} says

    I just made these (my first ever scone) and they are amazing. Great texture and flavor and so easy to make! Thanks for the recipe, next time I’ll have to double it. :)

  33. 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! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  34. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      regular or whole wheat flour would be fine! I just had whole wheat pastry on hand and prefer its texture best.

  35. 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!

  36. Julia says

    These look amazing! Scones are my weakness, so I will definitely be making these soon!

    Love your blog! The design is fantastic. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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?

      • Julia 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!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  37. Vespa Woolf 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!

  38. Peter Rorvig 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

  39. Gaby says

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

  40. Maggie @ A Bitchin' Kitchen says

    I just stumbled over here from Foodgawker, and I’m so glad I did! These scones look amazing, and your photos are gorgeous! I just love pumpkin anything :)

  41. Kim of Mo'Betta 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…

    • Melissa Fraga says

      I am so going to try this recipe ! I took the basic recipe from your rosemary blueberry scones and made maple oat scones. :) I all whole wheat flour and 1/4 of walnut meal (just grind them up) along with 1/4 cup of rolled oats as well chopped pecans. Goodness! I am one of those people that NEEDS to have something kind of sweet and slightly dense with my a.m. coffee (also, because it keeps me full until lunch time with no need for a snack inbetween) I’ll post when make these pumpkin scones! Btw, Just bought your book-LOVE! Thank you for your work.

    • Viktoreya Edwards says

      Mine didn’t rise! What did I do wrong ??

      Is it possible I over mixed it after adding the butter? Or something was wrong with my flax egg?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi! One of the biggest culprits of scones not rising is over-mixing so I am thinking that may have been the case.. Better luck next time!