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Cozy Maple Pecan Pumpkin Scones – Easy Family Recipe

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These cozy maple pecan pumpkin scones are a happy accident turned family tradition. Flaky on the outside, tender on the inside, and drizzled with a sweet maple glaze, they’re perfect for fall mornings or cozy weekends.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • ⅓ cup (66g) granulated sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) cold unsalted butter, cubed
  • ¾ cup (170g) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) heavy cream, plus extra for brushing
  • 3 tablespoons (45ml) maple syrup (real maple syrup)
  • 1 teaspoon vanilla extract
  • ½ cup (55g) chopped pecans, lightly toasted
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) maple syrup (real maple syrup)
  • 1–2 tablespoons (15-30ml) heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 ½ cups (312g) all-purpose flour, ⅓ cup (66g) granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon salt.
  3. Add the cold, cubed butter (½ cup, 113g) to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until it resembles coarse crumbs with some pea-sized butter pieces remaining (about 2-3 minutes).
  4. In a separate small bowl, whisk together ¾ cup (170g) pumpkin puree, ¼ cup (60ml) heavy cream, 3 tablespoons (45ml) maple syrup, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a fork or rubber spatula just until combined. The dough will look shaggy and a little dry. Fold in ½ cup (55g) chopped pecans gently. Avoid overmixing.
  6. Turn the dough out onto a lightly floured surface. Pat it into a circle about ¾-inch thick (2cm). Use a bench scraper or sharp knife to cut the circle into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  7. Brush the tops of the scones with a little extra heavy cream. Bake for 15-18 minutes, or until the edges are golden and the tops are firm to the touch. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  8. While the scones cool slightly, whisk together 1 cup (120g) sifted powdered sugar, 2 tablespoons (30ml) maple syrup, and 1-2 tablespoons (15-30ml) heavy cream. Add the cream slowly until you get a thick, drizzly consistency. Stir in a tiny pinch of salt.
  9. Drizzle the glaze over the warm scones. Serve warm or at room temperature.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. For best results, chill the shaped wedges on the baking sheet for 15 minutes before baking if your kitchen is warm. The scones can be frozen unbaked for up to 3 months; bake from frozen, adding a few extra minutes.

Nutrition

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

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