Description
These Tasty Maple Pecan Pumpkin Scones are a delightful fall treat combining warm spices, nutty pecans, and rich pumpkin puree. Perfectly tender and lightly golden, these scones feature a sweet maple glaze topped with toasted pecans for an irresistible finish. Ideal for breakfast, brunch, or a cozy snack, they’re easy to make and bursting with seasonal flavors.
Ingredients
Scale
Scones:
- 1 cup whole pecan halves
- 2 cups white whole wheat or regular whole wheat flour (250 grams)
- 1 tbsp baking powder
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves or allspice
- 1/2 tsp fine salt
- 1/3 cup firm coconut oil or 5 tbsp chilled butter
- 3/4 cup pumpkin puree
- 1/4 cup milk (any kind: dairy or non-dairy)
- 1/2 tsp vanilla extract
Glaze:
- 1 cup confectioners’ sugar
- 1/8 tsp fine salt
- 1 tbsp melted coconut oil or melted butter
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup (more if necessary)
Instructions
- Toast the Pecans: Preheat your oven to 425°F (220°C). Spread the whole pecan halves in a single layer on a rimmed baking sheet lined with parchment paper. Toast them for about 3 minutes until fragrant. Remove from the oven and finely chop the pecans, reserving the parchment paper and setting aside a quarter of the pecans for topping.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, three-fourths of the chopped pecans, baking powder, brown sugar, cinnamon, ginger, nutmeg, cloves or allspice, and salt until evenly combined.
- Cut in the Fat: Add the firm coconut oil or chilled butter to the dry mixture. Use a pastry cutter to cut the fat into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in the pumpkin puree, milk, and vanilla extract. Gently knead the dough if needed to fully combine and incorporate any loose flour.
- Shape and Cut the Dough: Form the dough into a circle about one inch thick. Using a chef’s knife, cut the dough into 8 even wedges.
- Arrange and Bake: Carefully separate the scone wedges and place them on the reserved parchment paper on the baking sheet. Bake at 425°F (220°C) for 15 to 17 minutes until lightly golden brown on top.
- Prepare the Glaze: While the scones bake, whisk together the confectioners’ sugar, melted coconut oil or butter, vanilla extract, salt, and maple syrup in a small bowl until smooth and creamy.
- Glaze and Serve: Let the scones cool on a rack until just warm. Generously drizzle the maple glaze over each scone and sprinkle with the reserved chopped pecans. Serve fresh and enjoy!
Notes
- Use firm coconut oil chilled to ensure proper texture when cutting into the dough.
- Whole wheat flour gives a nuttier flavor, but all-purpose flour can be substituted.
- Pumpkin puree can be homemade or canned, just make sure it’s plain pumpkin, not pumpkin pie filling.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- For a dairy-free option, use coconut oil and non-dairy milk in the recipe and glaze.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
