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Easy Maple Pecan Pumpkin Scones: Best Fall Recipe

maple pecan pumpkin scones - featured image
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These maple pecan pumpkin scones are tender, flaky, and packed with warm fall flavors. A happy accident turned into a beloved recipe, they feature a double maple punch and a crunchy pecan topping.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree
  • 1/3 cup heavy cream (plus extra for brushing)
  • 1 large egg
  • 1 teaspoon maple extract
  • 1/2 cup chopped pecans, toasted
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.
  3. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
  4. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized butter pieces.
  5. In a separate bowl, whisk together pumpkin puree, heavy cream, egg, and maple extract until smooth.
  6. Pour the wet mixture into the dry mixture and stir gently until just combined. Fold in the toasted pecans.
  7. Turn the dough onto a lightly floured surface and pat into a 3/4-inch thick circle. Cut into 8 wedges.
  8. Place wedges on the prepared baking sheet, brush tops with extra cream, and bake for 15-18 minutes until golden.
  9. Transfer scones to a cooling rack and let cool completely.
  10. For the glaze, whisk together powdered sugar, maple syrup, and 1 tablespoon milk/cream. Add more liquid as needed to reach a drizzling consistency. Stir in a pinch of salt.
  11. Drizzle glaze over cooled scones and let set for 10-15 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overwork the dough. Toast pecans for best flavor. Scones can be made ahead and refrigerated unbaked overnight. For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin scones, maple pecan scones, fall baking, pumpkin recipes, easy scones

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