Maple Pumpkin & Oat Scones


I’m loving pumpkin this season.  I mean I love it every season but I am really loving it right now.  And these scones were a nice addition to my pumpkin treats.  Dense and chewy, not too sweet, perfect with a cup of tea or coffee.  Can we say I’m officially in fall mode?

Maple Pumpkin & Oat Scones

Maple Pumpkin & Oat Scones

A healthier scone.. a perfect fall treat! These are great served warmed with a bit of ghee and a drizzle of maple syrup or honey!


  • 1/2 cups flour
  • 3/4 cups rolled oats
  • 1/4 cup maple sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup maple suryp
  • 1/2 cup chopped pecans


  1. In a bowl whisk together the dry ingredients - flour, oats, baking powder, cinnamon, and salt.
  2. In another bowl whisk together the wet ingredients - pumpkin, eggs, milk, and syrup.
  3. Add the wet to dry and mix to incorporate. Lastly mix in the nuts.
  4. Place batter on a greased (I used coconut oil) baking sheet. Wet hands with water (so the batter doesn't stick) and pat down the dough into a circle an inch thick. Using a knife score the batter into 8 triangles cutting 1/2-3/4 way through the dough.
  5. Bake 30-35 minutes until cooked through and lightly browned.


If you don't have maple sugar substitute coconut sugar, sucanat, or cane sugar.

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