Pumpkin Pecan Scones with a Cinnamon Maple Glaze are a perfect Autumn-inspired afternoon treat served with tea, or to have on hand for a light breakfast during the Holidays.

Total Time: 2 hours (includes cooling time)

Yield: 8 servings

  • 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
Pumpkin Puree Image
Pecans and Eggs Image


Preheat oven to 400 degrees F. 

Line 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 until a toothpick inserted into the centers comes out clean, 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 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 set. 

Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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