Could be Better Than Grandma Used to Make! Pumpkin Scones with Maple Pecan Glaze

Could be Better Than Grandma Used to Make! Pumpkin Scones with Maple Pecan Glaze


These are better because they’re sweeter, flakier and more moist, too. It’s a cross between a muffin and a traditional British scone; sort of a California version of it. The richness of fall flavors welcome autumn to your kitchen with this triumph of a breakfast, brunch, or snack. If you don’t think you like scones, you’ve got to try these. They’re shockingly good!

Pumpkin Scones with Maple Pecan Glaze

Prep time:  15 mins Cook time:  17 mins Total time:  32 mins

Serves: 8


Scone ingredients:

1/3C    Raw Pecans

2 C       Whole wheat pastry flour

1 T       Baking powder

1/2 C   Brown sugar, packed

1 t        Ground Cinnamon

½ t       Ground ginger

¼ t       Freshly Ground Nutmeg

¼ t       Ground cloves

½ t       Sea Salt

5 T       Cold unsalted butter, chopped into ¼ “ cubes

¾ C      Pumpkin puree

¼ C      2% Milk (any kind you like)

½ teaspoon vanilla extract

Maple glaze Ingredients:

1 cup powdered sugar

⅛ teaspoon fine grain sea salt

1 tablespoon melted coconut oil or butter

½ teaspoon vanilla

¼ cup good maple syrup, more if needed



Preheat oven to 425 degrees. 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. Chop the nuts into very fine pieces. Set aside to cool.

Chop 5 tablespoons butter into ¼” cubes and place in the freezer for five minutes, until needed.

In a medium mixing bowl, combine the flour, baking powder, sugar, spices and salt and whisk together. Add butter from freezer and gently combine with flour mixture. Set aside.

Stir and combine in a small bowl, the pumpkin puree, milk and vanilla extract. Add to the butter/flour mixture with a spoon, then your hands to combine fully. Dough will be very dry.

Form dough into an 8″ circle, that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.

Separate slices and place on the baking sheet covered with parchment paper. Bake at 425 degrees for 17 to 19 minutes, or until lightly golden brown.

While the scones are cooling, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones. While the glaze is still wet, sprinkle it with the chopped nuts. Serve.

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