Deliciously Cozy Pumpkin Oatmeal Scones with Maple Glaze. A Fall delight! These scones are a delightful fusion of hearty oats, comforting pumpkin, and the irresistible sweetness of maple.
Welcome to the “ber” months! September, October, November, and December!
Fall is my favorite! I love baking and cooking this time of year. The scent of warm spices wafting through my kitchen, fills my soul with happiness! What can I say… “I’m a pumpkin spice girl”! (This is vastly different from THE “Spice Girls”! I tend to resemble a pumpkin a bit more than they do!)
As the leaves start to change and a crisp breeze fills the air, it’s the perfect time to indulge in the flavors of fall. And what better way to welcome the season than with a batch of homemade Oatmeal Pumpkin Scones with Maple Glaze?
Oatmeal Scones embody the flavors and comforts of the season, making them the perfect treat to share with loved ones or savor on your own.
So, roll up your sleeves, gather your ingredients, and let the aroma of pumpkin spice fill your kitchen as you create a batch of autumn-inspired goodness.
Ingredients Needed to Make Easy Oatmeal Pumpkin Scones
- Old-fashioned rolled oats – uncooked. The oats are placed in a food processor and ground into a coarse flour.
- All-purpose flour – You can substitute with cake flour for a lighter fluffier scone, but it’s fine to use everyday all-purpose flour as well.
- Brown Sugar– I recommend light brown sugar.
- Baking Powder and Baking Soda – both used a leavening agent in the dough.
- Spices – Nutmeg and Cinnamon, or you can substitute with Pumpkin Pie Spice
- Salt – A little for the scones and a pinch for the glaze.
- Cold Butter – Butter can be frozen and often works best. Butter will be grated, or cut into small chunks.
- Heavy Whipping Cream – Buttermilk can be used as a substitute, but I love the rich flavor of heavy cream.
- Egg – One large egg, room temperature
- Pumpkin Purée – This is pumpkin purée NOT pumpkin pie filling.
- Powder Sugar – This is standard powdered sugar used for the maple glaze.
- Pure Maple Syrup – I use Crown Maple Bourbon Barrel Aged Syrup for an additional depth of flavor. You can use any pure maple syrup.
- Milk – used to thin the glaze.
- Maple Extract – This ingredient is optional! It really adds an extra punch of flavor to the glaze. You can substitute vanilla extract, but you won’t get the same depth of flavor.
- Cinnamon Sugar – Used to garnish to the top of the scones.
- Pecans – chopped and used to garnish the tops of the scones. You can substitute with walnuts, pistachios, or omit if you’re not a fan of nuts.
How to Make Delicious Oatmeal Pumpkin Scones
Preheat oven to 425° (F). Line a large baking sheet, or cookie sheet, with parchment paper.
In a food processor, add the 2 cups of old-fashioned rolled oats, uncooked. Process until they create a coarse flour.
Place oat flour in a large mixing bowl. Add 2 cups of all-purpose flour, ½ cup of light brown sugar, ½ teaspoon baking soda, 2½ teaspoons of baking powder, ½ teaspoon salt, ¼ teaspoon nutmeg and ¼ teaspoon cinnamon, OR ½ teaspoon of pumpkin pie spice.
TIP: If you’re really “spicy” (You know who you are…LOL) you can add the pumpkin pie spice with the cinnamon and nutmeg!
Using a pastry blender, mix dry ingredients until well combined. I love my old handy dandy wired pastry blender! It’s the same as using a wire whisk without dirtying another utensil!
Cutting Butter into Dry Ingredients
There are several secrets to “quick breads”.
One is to make sure the butter is as cold as possible. It creates a better rise during baking! This is why I like to use frozen butter. It makes it easier to grate, and I have found grating the butter makes it a cinch to cut into the dry ingredients.
Add butter. Use the pastry cutter to “cut” the butter into the dry ingredients. The flour mixture should resemble “coarse sand”.
TIP: You can use your hands, however I have found the heat from your hands tends to melt the butter and warm butter doesn’t give the scones the same rise as the cold butter does.
Adding Wet Ingredients to Create Scone Dough
In a cup… combine 1 cup heavy cream, 1 large egg and pumpkin purée. Using a silicone spatula, or wooden spoon, mix wet ingredients into dry until a soft dough forms.
TIP: Not all the flour will mix in with the wet ingredients. That is okay. It’s important not to over mix the dough. Think of this dough as your persnickety old Aunt Hildegard! You need to handle it with “kid gloves”!
Shaping Scone Dough
Scoop dough onto a lightly floured surface. Shake any remaining oat flour mixture on top of dough. Gently knead in excess flour mixture, being cautious not to over handle the dough.
TIP: Over-handling the dough can cause the scones to be tough! This is a gentle kneading to incorporate any loose or remaining oat flour.
Form the dough into a large disc, about 12 inches in diameter, gently patting it down with your hands, and about 1 inch thick.
Transfer scone dough disc unto large prepared baking sheet. Using a sharp knife, or a bench scraper, cut the circle into 8 triangular scones, but leave in a circle. Try not to cut through the parchment paper.
TIP: Do not separate the individual triangles. This helps hold their shape during baking. (I left the circle myself and lost my shape! It’s a hard thing to get back my friends…so leave them together like they’re BFF’s!)
Finishing touches and Baking Instructions
In a small bowl combine ½ cup of granulated sugar with 1 teaspoon of cinnamon. Mix until combined.
Sprinkle cinnamon sugar on top of each scone. Sprinkle the top of each one with chopped pecans. For best results, gently press pecans into the top of each scone.
Place scones in preheated oven. Bake for 20–25 minutes.
Check scones by gently pressing in the center of the scones. If the dough still feels raw bake an additional 5–10 minutes, or until center feels set. Top should be slightly golden brown. It took 25 minutes of bake time for mine to be completely cooked through.
Remove scones from the oven, and place on wire rack, with the parchment paper, and cool 5 minutes before drizzling with Maple Glaze.
How To Make Simple Maple Glaze
In a medium bowl add 1 cup powder sugar, 1 Tablespoon Pure Maple Syrup, 2 Tablespoons of milk, and ¼ teaspoon maple extract (optional).
Using a fork, or small wire whisk, beat glaze ingredients until smooth and creamy.
Separate the scones by pulling or cutting them apart.
Using a spoon, or whisk, drizzle the maple glaze, back and forth, over the warm moist pumpkin scones. Let the scones sit for 5 minutes so that the glaze has time to set up.
TIP: Keep the scones on the parchment paper to catch the extra glaze that runs off the sides of the scones.
Why I love these scones…
- Fall Flavors: The blend of pumpkin and warm spices captures the essence of Pumpkin season in every bite! Plus…what’s not to love about a carb?!!
- Texture Play: The addition of oats adds a lovely texture and heartiness to the scones.
- Maple Magic: The sweet and silky maple glaze elevates the scones to a new level of deliciousness. If you use the Bourbon Barrel Maple Syrup the flavor is kicked up to an even higher level of happiness!
- Versatile Treat: Enjoy these scones for breakfast, brunch, or as a delightful Mom break in the bedroom closet! We don’t judge at this Nest!
Other Favorite Fall Treat Recipes
- Fried Pumpkin Spice Donuts
- Pumpkin White Macadamia Nut Cookies
- Pumpkin Chocolate Chip Dump Cake
- Pumpkin Walnut Cake with Orange Glaze
- Easy Pumpkin Pie Recipe
- Whole Wheat Pumpkin Cinnamon Rolls from A Red Spatula
Grab a cozy blanket, a hot cup of your favorite beverage, and sink your teeth into these delectable oatmeal pumpkin scones. The combination of the spiced scone and the rich maple glaze is a match made in autumn heaven.
Happy Nesting My Friends!
- 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
- 1 cup powder sugar
- 1 Tablespoon Pure Maple Syrup
- 2 Tablespoons Milk
- ¼ teaspoon maple extract (optional)
- Pinch of salt
- Preheat oven to 475° (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!
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Amount Per Serving: Calories: 686Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 88mgSodium: 401mgCarbohydrates: 112gFiber: 5gSugar: 70gProtein: 8g