Description

A grab-and-go breakfast scone made with pumpkin puree and oats, designed for meal prep. These scones stay moist for up to four days in the fridge or three months in the freezer, featuring a comforting maple glaze.

Ingredients

Scale

2 cups (180g) Old-Fashioned Rolled Oats
2 cups (250g) Self-Rising Flour
1 cup (245g) Pumpkin Puree
½ cup (113g) Unsalted Butter, cold and cubed
¾ cup (150g) Packed Brown Sugar
1 Large Egg
1 tablespoon Pumpkin Pie Spice
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Vanilla Extract
¼ cup (60ml) Pure Maple Syrup (for glaze)
2 tablespoons Heavy Cream (for glaze)

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the self-rising flour, rolled oats, pumpkin pie spice, cinnamon, and nutmeg.
Add the cold, cubed butter to the dry ingredients. Use a fork or pastry blender to cut the butter in until the mixture resembles coarse meal with pea-sized chunks.
In a separate bowl, whisk together the pumpkin puree, brown sugar, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Fold gently with a silicone spatula just until the flour is moistened. Do not overmix or knead.
Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges.
Place wedges on the prepared baking sheet, spacing them 2 inches apart.
Bake for 15-18 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
While scones cool, whisk together the maple syrup and heavy cream to create the glaze.
Let scones cool completely on a wire rack. Drizzle with the maple glaze and let it set for 10 minutes before storing in an airtight container.

Notes

Ensure butter is cold for flaky texture. Do not overmix the dough to avoid tough scones. Cool scones completely before glazing and storing to prevent sogginess. For freezing, freeze unglazed scones individually wrapped for up to 3 months.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 280
Sugar: 24
Sodium: 250
Fat: 11
Saturated Fat: 6
Carbohydrates: 42
Fiber: 3
Protein: 5

Keywords: pumpkin scones, meal prep breakfast, grab and go breakfast, pumpkin oat scones, maple glaze, fall baking, easy breakfast recipe