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Wholesome Maple Pecan Pumpkin Scones (Best Easy Recipe)

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These wholesome maple pecan pumpkin scones are tender, slightly sweet, and absolutely dunkable in coffee. Made with white whole wheat flour, maple syrup, and toasted pecans, they’re a healthier fall treat that comes together in about 35 minutes.

Ingredients

Scale
  • 2 cups white whole wheat flour
  • 1/2 cup rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, frozen and grated
  • 1/2 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. Toast the pecans: Spread 1/2 cup chopped pecans on a small baking sheet and toast for 5-7 minutes until fragrant. Set aside to cool.
  3. Grate the frozen butter: Take 6 tablespoons of cold unsalted butter straight from the freezer and grate it using the large holes of a box grater. Pop it back in the freezer while you mix the dry ingredients.
  4. Mix the dry ingredients: In a large bowl, whisk together 2 cups white whole wheat flour, 1/2 cup rolled oats, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt.
  5. Add the grated butter: Take the frozen butter shreds and toss them into the flour mixture. Use your fingers or a fork to gently coat the butter pieces with flour.
  6. Mix the wet ingredients: In a separate bowl, whisk together 1/2 cup pumpkin puree, 1/3 cup maple syrup, 1 egg, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth.
  7. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Add the toasted pecans. Stir with a rubber spatula until just combined. The dough will look shaggy and a little sticky.
  8. Shape the dough: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about 3/4 inch thick. Don’t knead it.
  9. Cut the scones: Using a sharp knife or bench scraper, cut the circle into 8 wedges. Transfer each wedge to the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake: Bake for 14-17 minutes, until the scones are golden brown on the bottom and the edges look slightly crisp. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  11. Make the glaze: While the scones cool, whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, 1-2 tablespoons milk, 1/4 teaspoon vanilla, and a pinch of salt. Start with 1 tablespoon of milk and add more until the glaze is thick but pourable.
  12. Glaze the scones: Once the scones are completely cool (or just warm), drizzle the glaze over the top. Let it set for about 10 minutes before serving.

Notes

Keep everything cold for flaky scones. Don’t overwork the dough. Toast pecans for deeper flavor. Let scones cool before glazing. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple pecan scones, healthy scones, fall breakfast, pumpkin recipes, maple glaze, whole wheat scones

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