Pumpkin Pecan Scones with a Cinnamon Maple Glaze are a perfect afternoon treat! Serve them with tea or your favorite hot beverage. They also make a festive light breakfast during the holidays.
Total Time: 2 hours (includes cooling time)
Yield: 8 servings
Ingredients:
- ½ cup canned pumpkin puree
- ¼ cup heavy cream, plus more for brushing tops
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 3 ounces chopped pecans (3/4 cup)
- 1 cup confectioners’ sugar
- 4 tablespoons pure maple syrup
- Pinch of cinnamon
- Turbinado sugar for sprinkling
Instructions:
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together the pumpkin puree, heavy cream, vanilla and egg.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and salt.
- Using a pastry blender (or two forks), cut the butter into the flour mixture.
- Add the pecans and toss to combine. Use a fork to stir in the pumpkin mixture just until you have rugged dough. Do not over mix.
- Tip the dough out onto the prepared baking sheet and pat it into a 6-inch circle.
- Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. (Once they’re frozen, you could transfer them to an airtight container and keep them frozen for up to a month.)
- Spread the scones out on the baking sheet and brush with a bit of cream.
- Bake the pumpkin pecan scones until a toothpick inserted into the center comes out clean, about 20 to 25 minutes.
- Transfer to a rack to cool completely, about 1 hour.
Instructions for the Maple Glaze:
- In a medium bowl, stir together sifted confectioners’ sugar, maple syrup and cinnamon. Cover the mixture with a damp towel until you are ready to use.
- Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the turbinado sugar and let the glaze set.
Recipe compliments of Home Chef Sarah Biddle and OPL Community Member
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
