Pumpkin Scones with Maple Nutmeg Icing Recipe #SundaySupper

Pumpkin Scones with Maple Nutmeg Icing-2Well, it’s another #SundaySupper and the theme was squash. I’m going to be honest here… I don’t like squash. Sorry! However, pumpkin is technically a squash and I can bake a ton of tasty treats with that! Just can’t appreciate it savory, go figure.

Pumpkin Scones with Maple Nutmeg IcingI had a hard time deciding on what to create.  I obviously have scones on my mind as I just made another recipe on Thursday but they went too fast. I’ve been making a lot of pumpkin creations but I haven’t had pumpkin scones in a while. I figured a nice scone with some icing would be perfect. Most scones have egg or egg replacer, I just used a bit of extra pumpkin. These turned out so nice! I was pretty proud to bring these to work, but also a little bummed because I had to share them. I guess I’ll just make more.

Pumpkin Scones with Maple Nutmeg Icing-4I like to make smaller scones and this recipe gives me 12. More than enough to share. The drizzle is so easy and the pinch of nutmeg really does stand out!

Pumpkin Scones with Maple Nutmeg Icing

5 from 1 vote


  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 cup brown sugar
  • 4 Tbsp cold shortening
  • 4 Tbsp cold margarine
  • 3/4 cup cooked or canned pumpkin
  • 1/4 cup maple syrup
  • 1 Tbsp almond milk for brushing on the scones, not the mix

Maple Nutmeg Icing Ingredients:

  • 1 cup powdered sugar
  • 2 Tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1 Tbsp almond milk
  • Pinch of nutmeg


  • Preheat the oven to 350. Line a baking sheet with parchment paper.
  • Mix the dry ingredients together (down to the brown sugar) in a large mixing bowl.
  • Add in the cold shortening and margarine until the mixture gets crumbly.
  • Add in pumpkin and other wet ingredients. Combine gently.
  • Separate the dough into 2 disks, and cut each into 6 wedges. Separate and place on the baking sheet.
  • Brush the tops gently with almond milk.
  • Bake until the scones are firm and slightly golden- about 20 minutes. Cool scones on a wire rack and make the icing.
  • Adjust the consistency of the icing accordingly. Use only a little liquid at a time. If it gets too thin, add more powdered sugar. Drizzle over cooled scones,

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes


Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

(Visited 345 times, 1 visits today)

About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


  1. Pingback: Vegan Pumpkin Scones with Maple Nutmeg Icing Re...
  2. Mmmmm….love this idea!!! I wish I had a pumpkin scone for my breakfast!

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

  3. I love Scones, and the fact that the scones are vegan makes them more attractive. They look great.

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

  4. Pingback: Spaghetti Squash Shrimp Scampi for #SundaySupper

Leave a Comment

Recipe Rating

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.