Pumpkin Scones With Maple Glaze & Pecans

8 scones
35 min
Pumpkin Scones with Maple Glaze and Pecans is a fall teatime treat!


This pumpkin scone recipe uses 1/2 cup of pumpkin puree so it’s a great way to use leftover canned pumpkin from another recipe. You can bake them and enjoy them fresh the oven; make ahead and reheat, then glaze them; or freeze them unbaked. They can go directly from the freezer to the oven with just a few extra minutes of baking time.

The dough comes together quickly in the food processor. If you don’t have a food processor, use a pastry cutter to cut butter into flour mixture until crumbly. Add pumpkin mixture stirring until combined.


Drizzle with a maple glaze and sprinkle with toasted pecans. Enjoy for pumpkin spice season!

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Pumpkin Scones With Maple Glaze & Pecans
Recipe details
  • 8  scones
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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Ingredients
Scones
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup (1 stick) cold butter, diced
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons half and half
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/3 cup chopped toasted pecans
Maple Glaze
  • 1 cup confectioners’ sugar
  • 5 teaspoons milk or half and half
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon maple extract
Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together the pumpkin, egg, half and half, and vanilla. Set aside.
In the bowl of a food processor, combine flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. Pulse a few times to combine.
Cut cold butter into 1/2-inch chunks. Add to food processor and pulse until the mixture is crumbly with pea-size chunks of butter. Add pumpkin mixture and pulse just until the mixture comes together. (The dough will be very sticky.)
Turn dough out onto floured surface and dust the top lightly with more flour. Gently knead the dough until it comes together and pat into 8-inch circle. (If dough is still too sticky to work with add some additional flour.)
Using a knife dusted with flour, slice each circle into 8 wedges. Place the wedges on the prepared baking sheet.
Bake until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes. Transfer to a wire rack to cool completely.
Drizzle with glaze and sprinkle with *toasted pecans.
Maple Glaze
Whisk all of the ingredients together in a small bowl to make thin glaze. Use immediately.
To toast pecans
Place nuts on a parchment-lined baking sheet in a preheated 350° oven until they are aromatic, 5 - 10 minutes, watching carefully so they don’t burn. Remove from baking sheet and allow to cool.
Tips
  • The scones are best served fresh on the day they are made but will keep in a covered container for a day or two. Freeze any unbaked scones. They can go directly from the freezer to the oven; just add a few extra minutes of baking time.
  • If you don’t have a food processor, use a pastry cutter to cut butter into flour mixture until crumbly. Add pumpkin mixture stirring until combined.
Mary @ Home is Where the Boat Is
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