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Cozy Maple Pecan Pumpkin Scones – Best Easy Glazed Recipe

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These tender, cake-like scones are packed with pumpkin, toasted pecans, and a sweet maple glaze. They come together in about 35 minutes with no chilling required, making them the perfect cozy fall breakfast or crowd-pleasing treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (66g) granulated sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) heavy cream
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup (85g) chopped pecans, toasted
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toast the pecans: In a small dry skillet over medium heat, toss chopped pecans for 3-5 minutes until fragrant and lightly browned. Set aside to cool.
  3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Combine wet ingredients: In a separate bowl, whisk together melted butter, pumpkin puree, heavy cream, maple syrup, and vanilla extract until smooth.
  5. Bring dough together: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula. When flour starts to disappear, add toasted pecans. Mix until a shaggy, sticky dough forms. Do not over-mix.
  6. Shape dough: Turn dough onto a lightly floured surface. With floured hands, pat into a circle about ¾-inch thick. Do not use a rolling pin.
  7. Cut scones: Use a sharp knife or bench scraper to cut the circle into 8 wedges. Place wedges on prepared baking sheet, spacing about 2 inches apart.
  8. Bake: Bake for 14-17 minutes, until golden brown on the bottom and edges are set. Tops will be pale. A toothpick inserted in center should come out clean or with a few moist crumbs.
  9. Cool: Let scones cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make glaze: While scones cool, whisk together powdered sugar, maple syrup, and 1 tablespoon heavy cream. Add second tablespoon of cream for thinner glaze. Stir in pinch of salt. Glaze should be thick but pourable.
  11. Glaze and serve: Once scones are completely cool or just slightly warm, drizzle glaze over tops. Let set for about 10 minutes before serving.

Notes

Do not overwork the dough; it should be shaggy and slightly sticky. Check that your baking powder is fresh for proper rise. Toast pecans for best flavor. Let scones cool before glazing to prevent glaze from melting off. For a nut-free version, omit pecans or substitute with toasted pumpkin seeds.

Nutrition

Keywords: pumpkin scones, maple pecan scones, fall breakfast, easy scone recipe, glazed scones

Find it online: https://dinadishes.com/cozy-maple-pecan-pumpkin-scones-best-easy-glazed-recipe/