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🎃🍁 Half Fresh‑Milled Flour Pumpkin Scones with Maple Glaze (Cozy Fall Homestead Baking)

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These Half Fresh‑Milled Flour Pumpkin Scones are tender, flaky, and full of cozy fall flavor. Made with a blend of freshly milled soft white wheat and all‑purpose flour, real pumpkin, warm spices, and topped with a sweet maple glaze, they’re the perfect homestead‑style treat for crisp autumn mornings.

  • Author: Monica
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 8 1x

Ingredients

Scale

Dry Ingredients

  • 135g soft white wheat berries (milled fresh)
  • 135g all‑purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin spice
  • 1/2 tsp salt
  • 1/2 cup frozen butter (1 stick), grated

Wet Ingredients

  • 1/3 cup heavy cream
  • 2 TBSP heavy cream (for brushing)
  • 1 egg
  • 1/2 cup pumpkin purée
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract

Maple Glaze

  • 2 TBSP butter
  • 1/4 cup maple syrup
  • 1 cup confectioners’ sugar
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Weigh and mill 135g soft white wheat berries using your grain mill.
  3. In a large bowl, whisk together the fresh‑milled flour, all‑purpose flour, baking powder, cinnamon, pumpkin spice, and salt.
  4. Grate the frozen butter and add it to the flour mixture.
  5. Use a pastry cutter to work the butter into the dry ingredients until it forms pea‑sized crumbs.
  6. In a small bowl, whisk together 1/3 cup heavy cream, egg, pumpkin purée, brown sugar, and vanilla.
  7. Pour the wet mixture over the flour mixture and stir until everything is moistened and a soft dough forms.
  8. Turn the dough out onto a floured surface. Flour your hands and shape the dough into a rough ball, then press it into a circle about 8 inches in diameter.
  9. Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
  10. Place the wedges 2 inches apart on the prepared baking sheet.
  11. Brush the tops with the remaining 2 TBSP heavy cream.
  12. Bake for 20–23 minutes, or until lightly browned.
  13. While the scones bake, prepare the maple glaze:
  14. Add butter and maple syrup to a small saucepan.
  15. Heat and stir until the butter is fully melted.
  16. Remove from heat and whisk in the confectioners’ sugar and pinch of salt until smooth.
  17. Once the scones finish baking, drizzle generously with the warm maple glaze.

Find it online: https://duttonhomestead.com/%f0%9f%8e%83%f0%9f%8d%81-half-fresh-milled-flour-pumpkin-scones-with-maple-glaze-cozy-fall-homestead-baking/