Description
Deliciously flavored pumpkin scones made with maple syrup and topped with a creamy glaze featuring toasted pecans.
Ingredients
Scale
- 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
- For the 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
- 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, just until they become fragrant. Remove from the oven, reserve the parchment paper for later use, and chop the pecans into fine pieces.
- In a medium mixing bowl, combine the white whole wheat flour, three-fourths of the finely chopped pecans (save the other quarter for topping), baking powder, packed brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves or allspice, and fine salt. Whisk these ingredients together until they are evenly distributed.
- Add the firm coconut oil or chilled butter to the dry mixture. Using a pastry cutter, cut the fat into the dry ingredients until the mixture forms coarse crumbs.
- Stir the pumpkin puree, milk, and vanilla extract into the bowl with the flour and fat mixture. Knead the dough gently if necessary to work in any remaining loose flour.
- Form the finished dough into a circle about one inch thick. With a chef’s knife, cut the dough circle into 8 even slices.
- Carefully separate the 8 scone slices and arrange them on the reserved parchment paper lining the baking sheet. Bake the scones at 425°F (220°C) for 15 to 17 minutes, or until they are lightly golden brown.
- While the scones are baking, whisk together the confectioners’ sugar, melted coconut oil or melted butter, vanilla extract, fine salt, and maple syrup in a small bowl until smooth and creamy.
- Allow the baked scones to cool on a rack until they are just warm to the touch. Generously drizzle the glaze over each scone and sprinkle with the reserved chopped pecans. Enjoy your scones fresh!
Notes
- Best enjoyed fresh with coffee or chai.
- If the glaze is too thick, add more maple syrup.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg