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
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 (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.
