Pumpkin Pecan Scones

Ingredients

  • 1 cup raw pecans

  • 2 cups whole wheat flour

  • 1 Tbsp baking powder

  • 1/4 cup packed brown sugar

  • 1 tsp cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp nutmeg

  • 1/4 tsp cloves or allspice

  • 1/2 tsp salt

  • 5 Tbsp cold butter

  • 3/4 cup pumpkin puree

  • 1/4 cup milk

  • 1/2 tsp vanilla extract

  • 1 cup powered sugar

  • 1/8 tsp fine sea salt

  • 1 Tbsp butter, melted

  • 1/2 tsp vanilla extract

  • 1/4 cup good maple syrup

Make

  1. Preheat oven to 425F, toast nuts on parchment paper-lined baking sheet in oven until fragrant (~3 min). Finely chop nuts
  2. In medium bowl, mix flour, 3/4ths chopped nuts, baking powder, sugar, and cinnamon-salt
  3. Cut butter into dry ingredients, then stir in pumpkin, milk, and 1/2 tsp vanilla extract. Mix until incorporated fully
  4. Form dough into a disk 1 inch tall, cut into 8 slices
  5. Separate slices on parchment paper-lined baking sheet, bake 15-17 minutes or until lightly golden brown
  6. Whisk together powdered sugar, sea salt, 1 Tbsp melted butter, 1/2 tsp vanilla, and maple syrup until smooth and creamy
  7. Cool scones for 10 minutes and then drizzle glaze generously over top. Sprinkle with remaining chopped pecans while glaze is still wet

TIME | 0.5 hours

YIELD | 8 servings

TAGS | American, Bread, Breakfast