Published on September 26th, 2014 | by Kristen Swain0
Pumpkin Pecan Scones with Maple Cinnamon Glaze
Fall is here!
Fall is here!
Fall is time for cinnamon, pumpkin and all those delicious flavors we love.
I love pumpkin spice coffee, but I don’t allow myself to have it much.
Somehow, I have to get my pumpkin fix somewhere.
Enter Pumpkin Pecan Scones with Maple Cinnamon Glaze…
I have a new love with scones. I found a recipe for basic pumpkin scones and added the pecans and glaze.
What we have here, is heaven in a bite.
2½ Cups of flour
1/3 Cup sugar
1 Tbsp. baking powder
½ tsp salt
1½ teaspoon pumpkin pie spice
In a separate bowl, whisk ¾ Cup of pumpkin, 3 Tablespoons cream, and 1 egg.
In your flour mixture, add 6 Tablespoons of cool butter. Cut the butter in using a pastry blender, or a fork, or a food processor.
You want to see the butter in small piece all throughout the flour.
Add 1 Cup of pecan pieces to the pumpkin mixture, then add to the flour.
Just use a spoon and continue mixing the batter until most of the flour is mixed in. I ended up using about a ¼ Cup flour to get it firm enough to pat out. You may need more or less.
Place the dough on sheet pan with parchment paper.
Pat it into a round and cut it with a pizza cutter into 8 pieces. You may want to cut more than that. They are big fluffy pieces.
Bake at 425 degrees for about 15 minutes. Then, pull the pieces apart using a knife or spatula, and allow the edges to bake for about 10 more minutes.
While they are cooking, make the glaze.
Add 1 Cup confectioners sugar to a bowl, then 1 teaspoon cinnamon and start adding 1 tablespoon of maple syrup at a time, and stir it in.
Continue stirring until you have a thick paste, and set aside.
When you pull the scones out of the oven, put the glaze on top immediately, and allow it to melt down over the scones.
Let it melt a bit, then use the back of a spoon to smooth it out across the scone.
Allow them to cool, and enjoy!