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Easy Maple Pecan Pumpkin Scones: Best Glazed Recipe

maple pecan pumpkin scones - featured image
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These quick maple pecan pumpkin scones are tender, flaky, and topped with a sweet maple glaze. Perfect for fall gatherings, they come together in about 35 minutes with simple pantry ingredients.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
  3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together the pumpkin puree, maple syrup, egg, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry mixture and stir with a spatula or wooden spoon until just combined. Do not overmix. Fold in the chopped pecans gently.
  6. Turn the dough out onto a lightly floured surface. Bring it together with your hands, being careful not to knead it too much. Pat it into a circle about 3/4-inch thick.
  7. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
  8. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-16 minutes, or until the edges are golden brown and the tops look set.
  9. Transfer the scones to a cooling rack and let them cool completely before glazing.
  10. While the scones cool, whisk together the powdered sugar, maple syrup, and a pinch of salt. Add milk or cream one tablespoon at a time until you reach a thick but pourable consistency.
  11. Drizzle the glaze over the cooled scones. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. Toast pecans for extra flavor if time allows. Double the glaze for a thicker layer. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple pecan scones, fall breakfast, easy scone recipe, glazed scones

Find it online: https://ovenmila.com/easy-maple-pecan-pumpkin-scones-best-glazed-recipe/