pumpkin scones with maple pecan glaze

I always assumed scones would require a great deal of time and skill to make so I never attempted to create my own. Last weekend I was in the mood to do some fall baking so I sought out to craft my own pumpkin bread recipe with a maple glaze because YUM. I quickly realized what I was really craving was that pumpkin scone from Starbucks so after some experimenting, I created these beauties.

These scones were easy to make and delicious. Think pumpkin bread in scone form – not overly sweet and fluffy on the inside. Pair these with a hot cup of coffee and you’ve found the perfect fall breakfast. Have a great weekend!

For the scones you’ll need:

  • 1 cup raw pecans
  • 2 cups AP flour
  • 1 tablespoon baking powder
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 scant teaspoon cloves
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter (I like to put mine in the freezer for a few minutes)
  • 3/4 cup pumpkin puree
  • 1/4 cup milk (I used 2% but almond milk would work, too)
  • 1/2 teaspoon vanilla

For the glaze you’ll need:

  • 1 cup powdered sugar
  • Pinch of sea salt
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon vanilla
  • 1/2 cup pure maple syrup

To make: 

Preheat oven to 425 degrees.

Place the pecans in a single layer on a baking sheet lined with parchment paper. Toast the nuts until they start to smell amazing, 3-4 minutes. Chop the nuts into fine pieces.

In a medium mixing bowl, combine the flour, a little more than 1/2 of the pecans, baking powder, sugar, spices and salt. Whisk until combined.

Use a pastry cutter to cut the butter into the dry ingredients. If you don’t have a pastry cutter a fork will also work.

Stir in the pumpkin, milk and vanilla extract. Warning: it may seem like you don’t have enough liquid to wet the dough but keep on mixing. Form dough into a circle that’s about an inch deep. Use a knife to cut the circle into 8 even slices. Keep in mind these do not have to look perfect.

Separate the slices and place on the baking sheet lined with parchment paper. Bake for 15-16 minutes, depending on how hot your oven is, or until lightly browned. At this point, your kitchen will smell all kinds of amazing.

While the scones are baking, whisk together all the glaze ingredients until smooth. Drizzle the glaze however you like over the scones after taking them out of the oven. Finish the scones by sprinkling on the rest of the pecans and enjoy!

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