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We love scones for tea time and beyond. For breakfast, a mid-day snack, even after dinner munching are all appropriate times to dig into this baked delight. While there are a multitude of flavors to make a scone, we’re leaning into the season with a winter squash variety. Pumpkin purée, butternut purée, or any other funky winter squash you have left over from harvest that can be puréed can all be used in this recipe. Maple pairs favorably with winter squash, and the pure maple glaze that weaves atop the winter squash scone is further proof of this robust and delicious combination.



Prep time


Cook time



  • 2 1/4 cups all-purpose flour​
  • 1/4 cup maple sugar​
  • 1 teaspoon cinnamon​
  • 1/8 teaspoon nutmeg​
  • 3 teaspoons baking powder​
  • 1/2 teaspoon salt​
  • 8 tablespoons unsalted butter, cold and cubed​
  • 2/3 cups pumpkin purée​
  • 1 large egg​
  • 1 teaspoon Dark Robust maple syrup​
  • 2 tablespoons milk​


  • 1 1/2 cups powdered sugar​
  • 2 tablespoons maple syrup​
  • 1-2 tablespoons milk​


  1. In a large mixing bowl, combine the flour, maple sugar, cinnamon, nutmeg, baking powder and salt.
  2. Add the cubed butter to the bowl. Smush the butter between your palms to create flattened pieces. This will make it easier to crumble the butter into pea size pieces by hand. Once all the butter is flattened, rake your hands through the contents of the bowl, crumbling the butter and flour across your fingertips until most of the butter is pea sized.
  3. In another bowl, whisk the pumpkin purée, egg, maple syrup and milk together.
  4. Pour the liquids into the flour-butter mixture and stir with a rubber spatula until it comes together. Gently knead, pushing the dough out away from you to elongate the pieces of butter.
  5. Pat the dough into a circle, about 1″ thick. Slice into 6 wedges with a sharp knife or bench scraper. Place the wedges on a rimmed baking sheet fitted with parchment paper and freeze for 20 minutes.
  6. As the scones chill, preheat the oven to 425°F.
  7. Bake the scones for 22-24 minutes.
  8. While the scones bake, make the glaze. In a bowl, whisk together the powdered sugar, maple syrup and milk until it’s a smooth, thick glaze. Add more maple or milk for a runnier glaze.
  9. Once the scones are cooled, about 15 minutes, glaze and enjoy!



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