These scones are the very definition of fall.

They are filled with all the warm spices that make your house smell amazing. They gain their pretty orange color from the pumpkin puree and are topped with a maple glaze and sprinkled with toasted pecans. I mean, it really doesn’t get much more seasonal then that!

The minute I saw this recipe I knew I had to try it and then after I took the pictures and fell even more in love, I knew I had to share them with you immediately.

I have been OVERWHELMED by all the support and followers I have been gaining every day! Thank you so much for being so kind and for supporting my quirky hobby. Gaining so many followers each day has put me under pressure to bake and update often! It’s good pressure, I tend to get lazy so the love keeps me in the kitchen.

Let me know if you have any holiday recipe requests! Thanks again for all the support, I’m continually encouraged and inspired by you!

Recipe: Pumpkin Pecan Scones

Makes 8 large or 16 mini scones. Prep time 20 min. Bake time 15 min. Total time 1 hour

1 Cup Pecans

2 Cups Flour (all purpose or whole wheat)

1 Tablespoon Baking Powder

1/4 Cup Brown Sugar

1 Teaspoon Cinnamon

1/2 Teaspoon Ginger

1/4 Teaspoon Cloves or Allspice

1/2 Teaspoon Salt

5 Tablespoons Cold butter (or 1/3 cup solid coconut oil)

3/4 Cup Pumpkin Puree

1/4 Cup Milk (cow, almond, coconut)

1/2 Teaspoon Vanilla Extract

Maple Glaze

1 Cup Powdered Sugar

1/8 teaspoon Sea Salt

1 Tablespoon Butter (or coconut oil) Melted

1/2 Teaspoon Vanilla

1/4 Cup Maple Syrup (the better/purer quality, the better the glaze)

Directions:

Preheat oven to 425 degrees.

Sprinkle pecans onto a baking sheet with parchment paper and bake for about 3 minutes or until browned/fragrant. Remove from oven, let cool and chop into small pieces.

Keep oven preheated to 425 degrees while you finish mixing the scone batter.

To begin, combine flour, 1/2 cup of pecans (you can do up to 3/4 cup, I did less because I don’t love nuts in my scones)  baking powder, sugar, spices and salt in a bowl. Stir to combine.

Using a pastry cutter or a fork, cut the butter (or coconut oil) into the dry ingredients. You want to cut until the butter is about the size of peas or smaller, don’t over do it, you want those chunks of butter to remain, they keep the scones light and fluffy.

Stir in pumpkin puree, milk and vanilla extract into the flour mixture. It will seem like a sticky mess, and I recommend you use your hands because you don’t want to over-mix the dough. The more you mix, the more gluten strands you’re creating (gluten=chewy…great for pizza dough not scones) and the less fluffy your scones will be.

Sprinkle flour onto a hard, cold surface and place your dough on top. Gently form a circle about an inch thick and use a knife to cut it into 8 even slices.

Use a spatula to remove scones from counter and place onto a baking sheet covered with parchment.

Bake for about 15 minutes or until a light golden brown. Remove from oven and let cool completely before glazing.

For the Glaze:

While the scones bake, combine all the ingredients and mix together until creamy. Once the scones have cooled completely you can drizzle or cover scones with glaze. Finally, sprinkle remaining toasted pecans on wet glaze and let harden. OR serve immediately with gooey glaze. Enjoy with a hot cup of coffee or tea!

NOTES: You can make these scones any shape you want, you can use a cookie cutter to cut into shapes or you could make them smaller by cutting them in half to make 16 instead of 8.
You can completely omit the pecans from these scones if you have an allergy/don’t like nuts. You could also substitute the nuts with chocolate (milk, white or dark) and you could also do any type of glaze. You could do a white chocolate glaze, a vanilla glaze (just omit the maple and add more vanilla extract) or even make them plane and then spread jam, clotted cream or cream cheese on them.

This recipe is adapted from Cookie and Kate, via Pinterest.