Description
These delightful scones combine pumpkin, maple syrup, and pecans for a perfect autumn treat.
Ingredients
Scale
- 1 cup whole pecan halves
- 2 cups white whole wheat or regular whole wheat flour (250 grams)
- 1 tbsp baking powder
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves or allspice
- 1/2 tsp fine salt
- 1/3 cup firm coconut oil or 5 tbsp chilled butter
- 3/4 cup pumpkin puree
- 1/4 cup milk (any kind: dairy or non-dairy)
- 1/2 tsp vanilla extract
- For the glaze: 1 cup confectioners’ sugar
- 1/8 tsp fine salt
- 1 tbsp melted coconut oil or melted butter
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup, more if necessary
Instructions
- Start by preheating your oven to 425°F (220°C). Then, arrange the whole pecan halves on your prepared baking sheet in a single layer and toast them for about 3 minutes.
- In a medium mixing bowl, combine the white whole wheat flour, three-fourths of the finely chopped pecans, baking powder, packed brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves or allspice, and fine salt. Whisk until evenly dispersed.
- Add the firm coconut oil or chilled butter to the flour mixture. Use a pastry cutter or your fingers to integrate the fat until it resembles coarse crumbs. Stir in the pumpkin puree, milk, and vanilla extract gently.
- Form the dough into a circular shape, about one inch thick. Slice into eight equal pieces and place them on the prepared baking sheet. Bake for 15 to 17 minutes until lightly golden brown.
- While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy.
- Once the scones are cooled, drizzle the glaze over each and sprinkle with reserved pecans.
Notes
These scones are best enjoyed fresh for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast
Nutrition
- Calories: 200 kcal per scone
- Sodium: 200 mg
- Protein: 3 g