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Pumpkin Scones with Maple Nutmeg Icing


  • 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,