Pumpkin Pecan Scones With Maple Glaze
These warm and comforting pumpkin pecan scones are the epitome of fall flavors. The subtle spices of cinnamon, ginger, nutmeg, and cloves combine perfectly with the nutty crunch of toasted pecans. Finished with a sweet maple glaze and a sprinkle of more pecans, these scones are a delightful treat for any autumn morning.
— Constant Cookbook
Ingredients
- 1 cup raw pecans
- 2 cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- 1/4 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves or allspice
- 1/2 teaspoon salt
- 1/3 cup solid coconut oil or 5 tablespoons cold butter
- 3/4 cup pumpkin puree
- 1/4 cup milk of choice (almond milk, low fat milk, etc.)
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/8 t fine grain sea salt
- 1 tablespoon melted coconut oil or butter
- 1/2 teaspoon vanilla
- 1/4 cup good maple syrup, more if needed
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
- In a medium mixing bowl, combine the flour, 3/4ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.
- Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
- Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
- Form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.
- Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.
- While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!
Cook Time
16M
Prep Time
PT15M
Yield
8
Nutrition
- Calories: 401 calories
- Sugar Content: 26.3 g
- Sodium Content: 194.4 mg
- Fat Content: 20.5 g
- Saturated Fat Content: 9.8 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 54 g
- Fiber Content: 5.4 g
- Protein Content: 5.4 g
- Cholesterol Content: 0 mg
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