Light and flaky pumpkin scones with a rich maple tahini glaze, breakfast on the go, healthyish snack, pumpkin for breakfast, pumpkin recipe, pumpkin spice scones
Sweet Treats

Pumpkin Scones with Maple Tahini Glaze

It’s still pumpkin spice season right? I mean I guess it’s not a season, but it really should be – don’t you think? It’s going strong at our house most recently with these yummy pumpkin scones. They are light, flaky and perfectly pumpkin spiced!

I’ve never really been a big scone person (not a big pastry person in general) but these are different, they’re moist, but not dense, and flaky but not dry. The pumpkin flavour actually comes through and they are just the right amount of sweet. The best part though is the maple tahini glaze. I wanted to do something a little different than the typical pumpkin spice, or cinnamon glaze and tahini and pumpkin are a match made in heaven. Seriously, if you don’t believe me, try these pumpkin tahini bliss balls – they are amazing!

Anyways these can be made in the morning on the weekend so you can have them breakfast fresh from the oven and still warm – the perfect way to eat them.

If you want to make dietary adjustments you can:

If you want to make them vegan: sub vegan butter in place of the real butter, 1/4 cup of apple sauce for the egg, and lastly 2 tbsp of plant based milk and 1 tsp apple cider vinegar for the greek yogurt or vegan yogurt/sour cream

If you want to make it refined sugar free: sub 1/2 cup maple syrup for the brown sugar and decrease the greek yogurt to 2 tbsp.

If you want to make them gluten-free: sub a good gluten-free flour 1:1

Light and fluffy pumpkin scones with a rich maple tahini glaze, breakfast on the go, healthyish snack, pumpkin for breakfast, pumpkin recipe, pumpkin spice scones
Light and flaky pumpkin scones with a rich maple tahini glaze, breakfast on the go, healthyish snack, pumpkin for breakfast, pumpkin recipe, pumpkin spice scones

Pumpkin Scones with Maple Tahini Glaze

Yield: 8
Prep Time: 15 minutes
Cook Time: 18 minutes
Additional Time: 10 minutes
Total Time: 43 minutes

Light and fluffy pumpkin scones with a rich maple tahini glaze are the perfect way to start your day.


  • 2 cups flour
  • 11/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cloves or allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1/2 cup pure pumpkin puree
  • 1/2 cup butter
  • 4 tbsp greek yogurt
  • 1/4 cup tahini
  • 3 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • pinch of salt


  1. Preheat oven to 400F and pop your butter into the freezer.
  2. In a large mixing bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, spices and light brown sugar)
  3. In a small mixing bowl, whisk together the wet ingredients (egg, vanilla, pumpkin and greek yogurt) until smooth.
  4. Take the butter out of the freezer and grate the cold butter directly into the dry ingredients and whisk periodically so it doesn't clump together.
  5. Pour the wet ingredients into the dry ingredients and fold in with your hands. Once you start to feel a dough forming, dump it out onto a large piece of parchment dusted with flour. Gently form it into a circle (incorporating all dry pieces that may be left) that is about 8" in diameter. Pat it down and cut into 8 pieces using a sharp knife or pizza cutter. and spread the pieces out slightly. Slide a rimless pan under the parchment paper gently lifting onto the pan.
  6. Bake 16-18 min, until golden brown. If you push down gently on the top it should feel a little spongy. Remove from the oven and set aside to cool.
  7. While the scones are baking, make the glaze. Whisk all the ingredients together. Depending on the thickness of your tahini you may need to add a bit of water to thin it out.
  8. Once the scones are cooled, drizzle the glaze overtop and serve. Scones are best eaten the day they're made fresh out of the oven, but they will keep for a couple days in an airtight container. I suggest pouring the glaze on when you're ready to eat.


The scones freeze ok or you can freeze the dough and bake from frozen. Once you get to the point where you've cut and separated them, slide them into a rimless baking sheet and put them in the freezer until they're hard. Then simply pop them into a freezer safe bag/container until you're ready to bake. If baking from frozen allow a couple extra minutes (bake for about 18-20 min).

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 413Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 688mgCarbohydrates: 55gFiber: 2gSugar: 20gProtein: 7g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.

These scones are perfect for breakfast, afternoon tea or a little treat before bed; and I won’t judge you if you warm it up and put a scoop of vanilla bean ice cream on it either. You do you!

If you like this recipe, and you’re still on the pumpkin train I have a few more recipes for you to try out:

Old fashioned pumpkin cakies (My Favorite!!!)

Pumpkin spice chia pudding

Warm pumpkin spiced milk

And if you’re looking for more scone recipes, you can try these:

Blueberry vanilla scones

I hope you give these a try, I promise you will not be disappointed. And if you do try them, please let me know what you think. You can comment here or DM me on Facebook. And if you love it as much as I do, please pin it for others to see, share on Instagram and tag me @mysweetmess and hashtag #mysweetmess.

Till the next recipe,

Kristen xo


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