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Oatmeal Pumpkin Scones close up with maple glaze drizzled on top.

Oatmeal Pumpkin Scones with Maple Glaze

Deliciously Cozy Oatmeal Pumpkin Scones. These scones are a delightful fusion of hearty oats, comforting pumpkin, and the irresistible sweetness of maple.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 15 minutes
Servings 8 scones
Calories 686 kcal

Ingredients
  

  • 2 cups Old-Fashioned Rolled Oats uncooked
  • 2 Cups All-Purpose Flour
  • ½ Cup Brown Sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cinnamon
  • ½ cup butter cold, grated or cut into small pieces
  • 1 cup heavy whipping cream
  • ¼ cup pumpkin purée
  • 1 large egg
  • ½ Cup granulated sugar for cinnamon sugar
  • 1 teaspoon cinnamon

Glaze

  • 1 cup powder sugar
  • 1 Tablespoon Pure Maple Syrup
  • 2 Tablespoons Milk
  • ¼ teaspoon maple extract optional
  • Pinch of salt

Instructions
 

  • Preheat oven to 425° (F). Line a large baking sheet with parchment paper and set aside.
  • Place oatmeal in a food processor and pulse until coarse flour is created. In a large bowl add oatmeal flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Mix until well combined.
  • Add cold butter. Cut in with a pastry blender until a coarse sand texture.
  • Add heavy cream, pumpkin, and egg. Mix with silicone spatula, or wooden spoon, until dough begins to form. Note not all the flour will mix in during stirring.
  • Place dough, and any remaining flour mixture in the bowl, onto a lightly floured surface. Gently knead into a ball until all the remaining flour mixture has been incorporated. Being careful to not over work the dough.
  • Flatten dough into a disc about 12 inches in diameter and 1 inch thick. Place disc on top of parchment paper on prepared baking sheet. Using a sharp knife cut into 8 large triangles being careful not to cut through parchment paper. Do not separate scones, they should remain together during baking. This helps them hold their shape.
  • In a small bowl combine ½ cup sugar and 1 teaspoon of cinnamon. Stir until mixed. Sprinkle cinnamon sugar on top of each scone. Sprinkle pecans on top of scones and lightly press into the top of each scone.
  • Place scones in preheated oven. Bake 20–25 minutes until center of each scone is set and no longer doughy.
  • Remove scones from oven and place on wire rack to cool. While scones are cooling in a small bowl combine glaze ingredients. Powder sugar, pure maple syrup, milk, maple extract (optional), and a pinch of salt. Stir until combined. Separate each individual scone and drizzle Maple glaze over the top of each scone. Wait 5 minutes for glaze to set and serve!

Nutrition

Serving: 1gCalories: 686kcalCarbohydrates: 112gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 88mgSodium: 401mgFiber: 5gSugar: 70g
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