Pumpkin Pecan Scones with Maple Glaze
Vegan (or not), whole wheat pumpkin pecan scones topped with a delightful maple glaze. This healthy pumpkin scone recipe will be a hit with your family and friends!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Reserve the parchment paper for later, and chop the nuts into fine pieces.
In a medium mixing bowl, combine the flour, three-fourths of the chopped nuts (reserve the remaining nuts for topping), baking powder, sugar, spices, and salt in a bowl. Whisk to combine.
Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
Stir in the pumpkin puree, milk, and vanilla extract. At first, it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
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Continue Reading at Cookieandkate →Chef's Notes
Recipe adapted from my blueberry lemon scones . Glaze and chopped nut combination was inspired by Laura’s gorgeous baked maple doughnuts.
Change it up: You can modify this recipe by omitting the nuts altogether and/or adding chopped dark chocolate. If you want a heartier, less sugary topping option, try serving the scones with pecan butter and maple syrup instead of the glaze.
*Coconut oil note: The scones turn out their flaky best when you cut solid coconut oil (or cold butter) into the ingredients (melted oil would not have the same effect). Coconut oil hardens at temperatures under 77 degrees Fahrenheit, so I hope your oil is good to go. If it’s liquid, refrigerate the amount needed just until it turns opaque and solidifies, but not until it’s rock hard.
Recipe adapted from my blueberry lemon scones . Glaze and chopped nut combination was inspired by Laura’s gorgeous baked maple doughnuts.
Change it up: You can modify this recipe by omitting the nuts altogether and/or adding chopped dark chocolate. If you want a heartier, less sugary topping option, try serving the scones with pecan butter and maple syrup instead of the glaze.
*Coconut oil note: The scones turn out their flaky best when you cut solid coconut oil (or cold butter) into the ingredients (melted oil would not have the same effect). Coconut oil hardens at temperatures under 77 degrees Fahrenheit, so I hope your oil is good to go. If it’s liquid, refrigerate the amount needed just until it turns opaque and solidifies, but not until it’s rock hard.
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Reviews from the Original Source
This is an amazing recipe! I used white flour and almond milk in my preparation, as well as butter instead of coconut oil. Believe it or not I forgot to add the chop nuts to the batter, but to be honest, it didn’t affect the taste one bit. I did not melt the butter fully for the glaze. I put mine to almost melted, so it was very soft and it spread much nicer and I used more nuts on the top since I had extra lol!!
Thank you, Kate for a recipe that my husband said to make sure that I put on repeat!
As soon as this recipe landed in my inbox, I knew I had to make them! Unfortunately, this first time I make them, it’s for the funeral service of a friend‘s mom. But they are delicious. I will be making them again. They made my South Florida kitchen smell like fall even though it’s not cool outside.
yum yum yum! I love the pecan and pumpkin fusion, it's full of fall flavours, plus the maple glaze too (I actually used a cream cheese frosting cuz I had leftover). The scones came out very fluffy, flaky and soft, perfectly browned. It feels so cozy. I love this recipe, will definitely use again! :))
I love this recipe but want some that have a spring flavor. What would you recommend swapping out the puréed pumpkin for if I were to make blueberry scones? Do you think yogurt would work?
I made your whole wheat pumpkin pancakes and I had pumpkin left over, so I looked through your other pumpkin recipes and found the scones. So glad I did! They were so yummy. I will definitely make this recipe a keeper.
Best and easiest scones I have ever made. And they’re beautiful too! Will return to this recipe annually!
I prepped these and froze before baking in preparation for guests coming in a few weeks... then decided I should try them too...so made another batch. I used pumpkin pie spice (2tsp) in place of the cinnamon, ginger and cloves. I added cinnamon chips and cut them so I had 16 mini scones.They are outstanding! My guests will be lucky if the ones I prepped and froze make it until they visit!
We were looking for something different for breakfast and found this recipe. We didn't have pumpkin so we used a cooked sweet potato instead. Also substituted Myokos cultured vegan butter for the fat. The scones cooked faester (11-12 minutes) in our oven. Delicious!
These are my husband’s new favorite scone. So happy to find a recipe that reduces or completely eliminates dairy for his dairy sensitivity. I didn’t have any powdered sugar so I sprinkled the top with some brown sugar. Delicious. Thanks for sharing!
Oh WOW I finally made these. Followed recipe, used more 1 and 3/4cup whole wheat pastry flour and 1/4c whole wheat flour and coconut oil as that is what I had. Super moist!!! I know ww flour absorbs more moisture than all purpose flour, not sure how much ww pastry flour absorbs, maybe less and that is why it was so moist Kate? I love sweet glaze and will try using only 1/2 the maple glaze next time. As per someone's suggestion, I made in my food processor and it was easy to use. Not sure if using the food processor made the batter more sticky, but was able to make the suggested shape. Can't wait to make more and impress my friends!
Everyone loved them. Tks
Great recipe: on the healthier side and not too sweet! I mixed all the pecans into the batter by mistake, but it was all good in the end. These guys got huge, so I think I'll make round scones next time. We enjoyed them without the glaze, although I'd like to try it next time. A keeper!
I only now stumbled upon this recipe - these are INCREDIBLE!
I’ve made these a number of times and they are always delicious. I add more of the spices because we like that. These can be whipped up impromptu if a guest stops by like today. I sent her home with the rest of the entire batch. I form two disks and cut them each into eight pieces. Thank you for a wonderful recipe!
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