Pumpkin Maple Scones

Perfect Fall treat, drenched in maple-pumpkin syrup

The spicy-sweet scent of pumpkin infiltrating coffee shops, bakeries, and homes around America signifies the inauguration of Fall. Just a whiff of the masterful blend of cinnamon, nutmeg, cloves, ginger, allspice, and cardamom seems to fill our hearts with warmth and our stomachs with desire.

I especially love the combination of maple and pumpkin. A dash of maple syrup in pumpkin pie, pumpkin-walnut muffins, or pumpkin scones, in my opinion, elevates the entire experience.

Growing up on a farm in Southwestern Ontario, maple syrup was not simply another condiment stacked in the fridge.  Instead, it was an anticipated experience, we would savor each Spring.

The moment our trees were tapped in late March-early April, the fun began.  I can remember getting off the school bus excited to check the buckets attached to the maple trees that lined our laneway.  Lifting up every buckets’ lid and dipping my finger in for a taste, I would make mental note of each tree’s progress.

Once the trees ran dry, the waiting process began.  How many weeks would we have to wait for bottles of fresh “liquid gold” to magically arrive at our door?  Upon its eventual arrival, my mom would usually let us celebrate with a pancake feast for dinner.  For some reason, pancakes consumed at dinner always taste so much better… especially when you are a kid!

However, if you don’t share my enthusiasm for this sweet treat, I won’t hold it against you.  Instead, I have provided a syrup substitute you may consider using – an Orange or cherry Reduction (you could also use orange or cherry liqueur).

To make your reduction, simply take 3 cups of juice and place it in a saucepan over medium-high heat.  Gently boil the juice until it has reduced to about half a cup, and is nice and syrupy.


Pumpkin Maple Scones

Vegan, organic pumpkin scones with a pumpkin-maple syrup are a perfect Fall treat. Easy to make and delicious to enjoy with a cup of tea.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 6
Calories: 447kcal



  • 2 cups spelt flour
  • ¼ cup maple syrup
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla bean paste
  • Pinch salt
  • 6 tbsp coconut oil hardened
  • ¾ cup pumpkin puree
  • ½ cup almond milk

Pumpkin Maple Glaze

  • 1 tbsp almond milk
  • ½ cup maple syrup
  • 2 tbsp pumpkin puree
  • ½ cup powdered sugar



  • Preheat over to 425 degrees F.  I always like to line my baking sheets with parchment paper for easy removal of my baked goods and it reduces the amount of oil used.
    In a large bowl mix the dry ingredients – flour, sugar of choice, baking powder, pumpkin pie spice.
    I a separate medium sized bowl mix the wet ingredients – vanilla bean paste, coconut oil, pumpkin puree and milk.
    Add the wet ingredients to the dry ingredients – mix until well blended – then knead until an even dough is formed.
    Place dough on a lightly floured surface (I like kneading my doughs on a pastry sheet or parchment paper, as it makes the clean up much easier… you can just fold up the parchment paper and toss it out vs cleaning up a sticky, floured counter). Sprinkle the top of your dough with flour and pat your dough into an 8-9 inch circle or you can divide up your dough into
    individual portions (which is what I decided to do this time around).  If you decided to go with one large scone – pre-score your scone… meaning, gentle divide your scone into 6 slices by
    cutting no more than ¼ inch into the dough.
    Bake your scones for about 15-18 minutes or until lightly golden and a toothpick comes out clean. Before transferring to your cooling rack, let the scones cool for about 10 min.  Another clean up tip:  I like to place parchment paper under my cooling racks when drizzling an item with a sauce or glaze. 

Pumpkin Maple Glaze

  • Mix all glaze ingredients together – powdered sugar, maple syrup, milk, pumpkin puree.  Your glaze should be thick and have a delicious maple flavor.
    Glazing your scones: Make sure your scones are completely cooled before glazing or else your glaze will dribble right off the scone.

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