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
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.
Recipe compliments of Home Chef Sarah Biddle and OPL Community Member