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Maple Pecan Pumpkin Scones

Easy Maple Pecan Pumpkin Scones for a Cozy Morning Treat

These Maple Pecan Pumpkin Scones are a delightful treat perfect for any occasion, combining comforting flavors and healthy ingredients.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 8 scones
Course: breakfast ideas
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups white whole wheat flour Provides a rich texture and nutrients
  • 1 tablespoon baking powder Helps the scones rise beautifully
  • ¼ cup packed brown sugar Adds a deep, molasses-like sweetness
  • 1 teaspoon ground cinnamon Infuses cozy warmth
  • ½ teaspoon ground ginger Offers a subtle spiciness
  • ¼ teaspoon ground nutmeg Brings a warm, nutty depth
  • ¼ teaspoon ground cloves Adds a hint of aromatic complexity
  • ½ teaspoon fine salt Balances sweetness and enhances flavors
  • ⅓ cup firm coconut oil or chilled butter Creates a tender texture
  • 1 cup pumpkin puree Makes scones moist and flavorful
  • ¼ cup milk Binds ingredients and adds creaminess
  • 1 teaspoon vanilla extract Enhances the overall flavor
For the Glaze
  • ¼ cup confectioners' sugar Sweetens the scones
  • 5 tablespoon melted coconut oil or butter Adds richness
  • ½ teaspoon vanilla extract Complements sweetness
  • 1 tablespoon maple syrup Enhances the maple flavor
  • Additional fine salt Just a pinch
For Topping
  • ½ cup pecan halves Toast for crunch and flavor

Equipment

  • Baking sheet
  • Mixing Bowl
  • pastry cutter
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C), line a baking sheet with parchment paper, and spread the pecans evenly. Toast pecans for 3 minutes until golden.
  2. In a medium bowl, whisk together flour, baking powder, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Ensure it's well combined.
  3. Cut in coconut oil or butter into dry mixture until it resembles coarse crumbs for a tender scone texture.
  4. Gently stir in pumpkin puree, milk, and vanilla extract until just combined, being careful not to overmix.
  5. Lightly flour your countertop and shape the dough into a 1-inch thick circle. Slice into 8 wedges or use a cookie cutter.
  6. Place the scone wedges on the baking sheet, leaving space between them. Bake for 15-17 minutes until golden and a toothpick comes out clean.
  7. Prepare the glaze by whisking together confectioners' sugar, melted coconut oil or butter, vanilla extract, maple syrup, and a pinch of salt until smooth.
  8. Once slightly cooled, drizzle the glaze over the scones and sprinkle with chopped pecans. Serve warm.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 150mgPotassium: 180mgFiber: 2gSugar: 8gVitamin A: 1000IUCalcium: 50mgIron: 1mg

Notes

Don’t overmix to keep scones tender, use chilled fat for a flaky texture, and opt for pure pumpkin puree.

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