If you’re on the hunt for a perfect blend of cozy autumn flavors wrapped in a tender, flaky pastry, then this Tasty Maple Pecan Pumpkin Scones Recipe is the answer to all your cravings. Imagine the comforting aroma of toasted pecans, fragrant spices, and pumpkin coming together, highlighted by a luscious maple glaze that turns every bite into a sweet, nutty hug. These scones are not only irresistibly delicious but also simple enough to whip up on a relaxed weekend morning or whenever you want to treat yourself to a little seasonal magic.
Ingredients You’ll Need
Getting the ingredients ready for this Tasty Maple Pecan Pumpkin Scones Recipe is a breeze, and each component plays a vital role to bring out the wonderful texture, flavor, and seasonal flair of the scones.
- Whole pecan halves: Toasting these boosts their nutty flavor and adds that delightful crunch.
- White whole wheat or regular whole wheat flour (2 cups): This forms the hearty, wholesome base with a touch of nuttiness you’d love.
- Baking powder (1 tbsp): For that perfect rise and light, fluffy texture.
- Brown sugar (1/4 cup packed): Adds sweetness and a subtle molasses richness.
- Ground cinnamon (1 tsp): Infuses warmth and classic spice notes.
- Ground ginger (1/2 tsp): Brings a gentle, zesty kick to the mix.
- Ground nutmeg (1/4 tsp): Offers a cozy undertone that perfectly complements pumpkin.
- Ground cloves or allspice (1/4 tsp): Adds complexity and depth to your spice blend.
- Fine salt (1/2 tsp): Balances the sweetness and enhances all those flavors.
- Firm coconut oil or chilled butter (1/3 cup or 5 tbsp): Gives the scones their tender, flaky structure.
- Pumpkin puree (3/4 cup): Moistens the dough with a subtle earthiness and a vibrant hue.
- Milk (1/4 cup): Keeps the batter soft and lends richness—dairy or non-dairy works great.
- Vanilla extract (1/2 tsp): Adds a sweet aromatic touch that complements the spices beautifully.
- Confectioners’ sugar (1 cup) for the glaze: For the divine sweet topping that melts on your tongue.
- Fine salt (1/8 tsp) in glaze: Just a pinch to cut through the sweetness nicely.
- Melted coconut oil or butter (1 tbsp) for glaze: Makes the glaze silky and smooth.
- Maple syrup (1/4 cup): The star ingredient that sets this glaze apart with its rich, caramel-like flavor.
How to Make Tasty Maple Pecan Pumpkin Scones Recipe
Step 1: Toast and Chop the Pecans
Begin by preheating your oven to 425°F (220°C). Spread the whole pecan halves evenly on a parchment-lined rimmed baking sheet. Toast them in the oven for about 3 minutes until fragrant—this step really unlocks their bold nutty flavor. Remove from the oven, then chop the pecans finely, reserving about a quarter for topping later.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the white whole wheat flour, most of the chopped pecans, baking powder, brown sugar, cinnamon, ginger, nutmeg, cloves or allspice, and salt. This spice-packed dry mix is the fragrant foundation that will make your scones practically irresistible.
Step 3: Cut in the Fat
Add the firm coconut oil or chilled butter to your dry ingredients. Using a pastry cutter or your fingers, cut the fat into the mixture until it resembles coarse crumbs. This step is essential to achieve that flaky, tender crumb we all adore in good scones.
Step 4: Incorporate the Wet Ingredients
Stir in the pumpkin puree, milk, and vanilla extract. Gently knead the dough just until everything comes together—avoid overworking to keep the texture light and soft.
Step 5: Shape and Slice the Dough
Form the dough into a circle about one inch thick. Using a chef’s knife, carefully cut the dough into 8 evenly sized wedges. This classic scone shape will give you perfectly sized treats that bake evenly and look charming.
Step 6: Bake the Scones
Separate the wedges on the parchment-lined baking sheet and bake them at 425°F (220°C) for 15 to 17 minutes until they’re lightly golden brown and have that inviting aroma that promises pure comfort.
Step 7: Prepare the Maple Glaze
While your scones bake, whisk together confectioners’ sugar, melted coconut oil or butter, vanilla extract, salt, and maple syrup until the glaze is smooth and creamy. This luscious drizzle will be the perfect finishing touch on your Tasty Maple Pecan Pumpkin Scones Recipe.
Step 8: Glaze and Garnish
Once the scones are just warm to the touch, generously drizzle the maple glaze over each one and sprinkle with the reserved chopped pecans. Now, it’s time to enjoy the fruits of your labor—these scones are best served fresh and warm!
How to Serve Tasty Maple Pecan Pumpkin Scones Recipe
Garnishes
Besides the classic maple glaze and toasted pecan topping, you can sprinkle a little extra ground cinnamon or powdered sugar for an elegant touch. A few flakes of sea salt on top of the glaze also create a delightful contrast to the sweet flavors.
Side Dishes
Pair your scones with a cup of warmly spiced chai, a robust coffee, or creamy hot chocolate. For a light breakfast, serve alongside fresh fruit or a dollop of Greek yogurt to balance out the richness of the scones.
Creative Ways to Present
For a festive fall brunch, arrange the scones on a rustic wooden platter lined with autumn leaves or a cozy linen napkin. You can also serve these scones with small bowls of whipped cream, pumpkin butter, or extra maple syrup for guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
These scones keep wonderfully in an airtight container at room temperature for up to two days. Make sure they are completely cooled before storing to maintain their perfect texture.
Freezing
If you want to save some for later, freeze the unglazed scones in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container once solid. They’ll last up to three months and are great for quick breakfasts or snacks.
Reheating
Reheat frozen or stored scones in a 350°F (175°C) oven for about 10 minutes until warmed through and lightly crisp on the outside. Add the maple glaze after reheating so it stays fresh and decadent.
FAQs
Can I use canned pumpkin puree for the scones?
Absolutely! Canned pumpkin puree works perfectly in this Tasty Maple Pecan Pumpkin Scones Recipe and keeps the scones moist and full of that classic pumpkin flavor.
What can I substitute for coconut oil?
Chilled butter is a great alternative to coconut oil and will give you the same tender, flaky scone texture with a slightly richer taste.
Are these scones gluten-free?
This particular recipe uses whole wheat flour, which contains gluten. For a gluten-free version, you would need to substitute with a gluten-free flour blend and adjust baking time accordingly.
Can I make the glaze without maple syrup?
While the maple syrup is what makes the glaze truly special, you can substitute with honey or a mild corn syrup in a pinch, though the flavor will be slightly different.
How do I keep the scones moist but still flaky?
The key is not to overmix the dough and to use cold butter or coconut oil. This creates pockets of fat that steam during baking, giving you that perfect flaky, tender texture along with moisture from the pumpkin.
Final Thoughts
There’s something so comforting and joyful about pulling these Tasty Maple Pecan Pumpkin Scones Recipe fresh from the oven. The balance of warm spices, sweet maple glaze, and crunchy pecans makes this recipe a must-try for anyone craving cozy, homemade baked goods. Whether for breakfast, a snack, or an autumn-inspired treat, these scones will quickly become a beloved favorite in your kitchen too. Go ahead and make a batch today—you won’t regret it!
Print
Tasty Maple Pecan Pumpkin Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 8 scones
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously tender maple pecan pumpkin scones with warming spices and a sweet maple glaze, perfect for fall mornings or afternoon tea. These scones combine pumpkin puree and whole wheat flour with toasted pecans to create a moist, nutritious treat topped with a rich maple glaze.
Ingredients
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 (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 Pecans: Preheat your oven to 425°F (220°C). Arrange the whole pecan halves in a single layer on a rimmed baking sheet lined with parchment paper. Toast them in the oven for about 3 minutes until fragrant. Remove, reserve parchment paper, and chop pecans finely.
- Mix Dry Ingredients: In a medium bowl, whisk together white whole wheat flour, three-fourths of the chopped pecans (reserve rest for topping), baking powder, brown sugar, cinnamon, ginger, nutmeg, cloves or allspice, and salt until well combined.
- Cut in Fat: Add firm coconut oil or chilled butter to the dry mix. Using a pastry cutter, cut the fat into the flour until mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in pumpkin puree, milk, and vanilla extract. Gently knead if needed to incorporate any remaining loose flour into a cohesive dough.
- Shape Dough: Form dough into a 1-inch thick circle. Using a chef’s knife, cut into 8 equal slices.
- Bake Scones: Separate slices carefully and place on reserved parchment on baking sheet. Bake at 425°F (220°C) for 15-17 minutes until lightly golden brown.
- Prepare Glaze: While baking, whisk confectioners’ sugar, melted coconut oil or butter, vanilla extract, salt, and maple syrup together in a small bowl until smooth and creamy.
- Glaze and Serve: Let scones cool until just warm. Drizzle glaze generously over each scone and sprinkle with remaining chopped pecans. Serve fresh and enjoy!
Notes
- Use chilled butter or firm coconut oil to achieve the perfect flaky texture.
- Whole wheat flour adds nuttiness and fiber, but you can substitute all-purpose flour for a lighter texture.
- Adjust maple syrup quantity in the glaze to your preferred sweetness.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Warm scones slightly before serving to enhance flavor and texture.
