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Published on October 28, 2015

Pumpkin pecan scones with maple glaze recipe

Makes 8 servings


  • ½ c. pecans, chopped
  • 2 c. whole wheat flour
  • 1 Tbsp. baking powder
  • ¼ c. brown sugar, packed
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves or allspice
  • ½ tsp. salt
  • 5 Tbsp. cold butter
  • ¾ c. canned pumpkin puree
  • ¼ c. milk
  • ½ tsp. vanilla extract

For the glaze:

  • 1 c. powdered sugar
  • ⅛ tsp. salt
  • 1 Tbsp. melted butter
  • ½ tsp. vanilla
  • ¼ c. real maple syrup


Preheat oven to 425° F. In a mixing bowl, combine flour, ¾ of the pecans, baking powder, sugar, spices and salt and whisk together.

Use a pastry cutter to cut in the butter. Mix it into the flour.

Stir in pumpkin puree, milk and vanilla extract. Might need to use hands to knead the dough until flour is completely mixed in.

Form dough into a circle that's about an inch deep all around. Use a knife to cut the circle into 8 even slices like a pizza. Separate slices and place on baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.

While scones are baking, whisk together the glaze ingredients in a bowl until smooth and creamy. Drizzle glaze over the scones, and sprinkle with remaining nuts while glaze is still wet.

Nutrition analysis per serving: 300 calories, 7 g fat, 340 mg sodium, 5 g dietary fiber, 5 g protein, 57 g carbohydrate

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