Pumpkin Scones with Maple Glaze and Pecans

Celebrate pumpkin spice season with this fall teatime treat!

Pumpkin Scones with Maple Glaze and Pecans are a delicious fall treat for teatime!

Perfect to pair with this adorable pumpkin teapot with sculpted leaves

found at my favorite pumpkin patch. . .  HomeGoods. ;)

Note: This post was originally posted in 2016, but somehow was deleted. It’s been restored with updated photos.

This pumpkin scone recipe uses 1/2 cup of pumpkin puree so it’s a great way

to use leftover canned pumpkin from another recipe.

 You can bake them and enjoy them fresh the oven; make ahead and reheat,

then glaze them; or freeze them unbaked.

They can go directly from the freezer to the oven with just a few extra minutes of baking time.

Pumpkin Scones with Maple Glaze & Pecans,

recipe adapted from Southern Lady Magazine

Make 8 Servings

Ingredients

2 cups all purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup firmly packed brown sugar

2 teaspoons pumpkin pie spice

1/2 cup (1 stick) cold butter, diced

1/2 cup pumpkin puree (not pumpkin pie filling)

3 tablespoons half and half

1 large egg

2 teaspoons vanilla extract

1/3 cup chopped pecans

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, whisk together the pumpkin, egg, half and half, and vanilla. Set aside.

In the bowl of a food processor, combine flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. Pulse a few times to combine.

Cut cold butter into 1/2-inch chunks. Add to food processor and pulse until the mixture is crumbly with pea-size chunks of butter. Add pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky.

(If you don’t have a food processor, use a pastry cutter to cut butter into flour mixture until crumbly. Add pumpkin mixture stirring until combined.)

Turn dough out onto floured surface and dust the top with more flour. Gently knead the dough until it comes together and pat into 8-inch circle. If dough is still too sticky to work with add some additional flour.

Using a knife dusted with flour, slice each circle into 8 wedges. Place the wedges on the prepared baking sheet. Place individual scones in freezer to firm up, then wrap each individually well and return to freezer to bake from frozen if desired.

Bake until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes. Transfer to a wire rack to cool completely.

Drizzle with glaze and sprinkle with toasted pecans.

Maple Glaze

1 cup confectioners’ sugar

5 teaspoons milk or half and half

1/4 teaspoon pumpkin pie spice

1/4 teaspoon maple extract

Whisk all of the ingredients together in a small bowl to make thin glaze. Use immediately.

To toast pecans, place them on a parchment-lined baking sheet in a preheated 350° oven until they become aromatic, 5 – 10 minutes, watching carefully so they don’t burn. Remove from baking sheet and allow to cool.

Looking for more fall teatime treats?

You might like:

 Apple Cinnamon Scones

A taste of fall in a tender, flaky scone, filled with diced apple, spice, and a sweet and crunchy cinnamon topping

 or Pumpkin Loaf with Maple Glaze

An easy one-bowl, no-mixer, Pumpkin Loaf Quick Bread;

 moist, full of pumpkin spice flavor and topped with a sweet Maple Glaze

Celebrate fall with a round up of pumpkin recipes, worthy of a second helping, HERE!

You’ll find 19 pumpkin recipes to satisfy your pumpkin spice cravings.

Thank you for your visit, I’m joining:

 Metamorphosis Monday