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Cozy Maple Pecan Pumpkin Scones with Easy Glaze

maple pecan pumpkin scones - featured image
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These tender, flaky scones combine pumpkin, maple, and toasted pecans for the perfect fall treat. Topped with a simple maple glaze, they’re quick to make and guaranteed to impress.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (66g) granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) pecans, chopped and toasted
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) maple syrup
  • 1–2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toast the chopped pecans on a small baking sheet for 3-4 minutes until fragrant; let cool.
  3. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Cut cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse meal with pea-sized butter pieces.
  5. In a separate bowl, whisk together pumpkin puree, 1/4 cup maple syrup, 1/4 cup heavy cream, and 1 teaspoon vanilla extract until smooth.
  6. Pour wet ingredients into dry ingredients and stir until just combined. Fold in toasted pecans gently. Dough should be shaggy but hold together when pressed.
  7. Turn dough onto a lightly floured surface and pat into a 3/4-inch thick, 8-inch circle. Cut into 8 wedges.
  8. Place wedges on prepared baking sheet, spacing 2 inches apart. Bake for 14-16 minutes until edges are golden and tops are set.
  9. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely (about 20 minutes).
  10. For the glaze: whisk together powdered sugar, 2 tablespoons maple syrup, 1 tablespoon cream, and 1/2 teaspoon vanilla. Add more cream if needed until thick but pourable.
  11. Drizzle glaze over cooled scones. Let set for 10 minutes before serving.

Notes

Keep butter and ingredients cold for flaky layers. Do not overmix dough. Toast pecans for best flavor. Let scones cool completely before glazing. Scones can be frozen unbaked for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple pecan scones, fall baking, pumpkin recipes, scone recipe, maple glaze, autumn breakfast

Find it online: https://cookluma.com/cozy-maple-pecan-pumpkin-scones-with-easy-glaze/