Pumpkin Pecan Scones with Maple Glaze

Pumpkin pecan scones with maple glaze

On the evening of Halloween, I found myself stretching at a familiar pace during my regularly scheduled yoga class. Arms up, forward fold, flat back, jump to plank. Somewhere between upward dog and downward dog, my mind started wandering. What happened to my favorite holiday? Why hadn’t I dressed up this year? Inhale, exhale. Where are the Halloween parties? If I’m not hearing about the parties, does that mean I’m doing something wrong with my life? Or am I just too old for them?

There I was, hanging upside down on my hands and feet, flashing back to college. At this time five years ago, I thought, I’d be asking my roommate Grace for help with my Princess Leia buns. Later that night, I’d be dancing around to Thriller with my friends—each a different character with a sloshing red Solo cup in hand.

spices and pecans

I went home feeling all stretched out and sentimental. I poured myself a glass of wine and nibbled on a dark chocolate mini peanut butter cup. That wasn’t cutting it. I missed my roommates and our three-day Halloween extravaganzas. I briefly considered taking a shot of whiskey for old time’s sake (bad idea). Then I recalled that Grace wanted a pumpkin scone recipe. She mentioned it when I went to visit her in Minneapolis this summer. Grace loves to spend quiet mornings with a cup of black coffee and a scone.

I set down my glass of wine, got up and made pumpkin scones at midnight. Two batches later, I ended up with a whole wheat, vegan pumpkin pecan scone topped with a sweet maple glaze. I think you’ll like these, G.

scone flour mixturecoconut oil scone recipehow to make pumpkin sconesPumpkin pecan sconeshomemade powdered sugar

I know some people try to avoid powdered sugar, whether it’s because the store-bought kind is usually cut with corn starch or simply because it’s refined sugar. I thought you might like to know that you can make your own in a blender or food processor. I used fine organic cane sugar (see above photo, left side) but read that you can also make it with turbinado sugar or sucanat. Just pulse the sugar until it’s nice and fluffy (see above photo, right side)!

baked pumpkin sconesmaple glazePumpkin pecan scone recipePumpkin pecan scones with maple glaze recipe

4.8 from 9 reviews
Pumpkin Pecan Scones with Maple Glaze
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Vegan (or not) whole wheat pumpkin pecan scones topped with a delightful maple glaze.
Ingredients
Pumpkin scones
  • 1 cup raw pecans
  • 2 cups white whole wheat flour or regular whole wheat flour
  • 1 tablespoon baking powder
  • ¼ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves or allspice
  • ½ teaspoon salt
  • ⅓ cup solid coconut oil or 5 tablespoons cold butter
  • ¾ cup pumpkin puree
  • ¼ cup milk of choice (almond milk, low fat milk, etc.)
  • ½ teaspoon vanilla extract
Maple glaze
  • 1 cup powdered sugar
  • ⅛ teaspoon fine grain sea salt
  • 1 tablespoon melted coconut oil or butter
  • ½ teaspoon vanilla
  • ¼ cup good maple syrup, more if needed
Instructions
  1. Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
  2. In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.
  3. Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
  4. Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
  5. Form dough into a circle that’s about an inch deep all around. Use a chef's knife to cut the circle into 8 even slices.
  6. Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.
  7. While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!
Notes
  • Recipe adapted from my blueberry lemon scones and this maple cinnamon glaze. Glaze and chopped nut combination was inspired by Laura's gorgeous baked maple doughnuts.
  • You can change up this recipe by omitting the nuts altogether, adding chopped dark chocolate. If you want a heartier, less sugary topping option, try serving the scones with pecan butter and maple syrup instead of the glaze.

In case you aren’t all pumpkin-ed out by now, here are some more pumpkin treats: pumpkin pecan polvorones, pumpkin oat pancakes, pumpkin pineapple cocktail and honey whole wheat pumpkin bread and more.

Comments

  1. says

    I am so right there with you girlfriend! I made the mistake of going out with friends on Halloween night and as soon as I walked in the bar I thought “I am TOO old for this!”. These scones look divine and I am always mesmerized by your photos, taking inspiration from this post my dear!

  2. says

    Thank you so much for posting a vegan scone recipe. I have been looking for one that is not so ridiculously complicated and this one looks great. I can’t wait to make these!! Just out of curiosity did you use butter or coconut oil for the scones in the pictures?

    • says

      You’re welcome, Jenny! I used coconut oil in the pictures. I was really happy with how they turned out. I don’t think anyone would be able to tell the difference.

    • says

      The more glaze the better! If I haven’t mentioned it yet, I’m pretty envious that you’ve been galavanting around in Europe lately. And how on earth are you still posting so often?! Teach me your tricks.

  3. G Fred says

    This is amazing Kathryne, thanks! Pumpkin scones are to me like dress-up parties are to our college house–season-less and always awesome!
    The timing of this post is perfect–not just because this friendly shout-out is just what I needed during a somewhat turbulent personal time, but especially because I have been cut off from my usual pumpkin scone fix!! I always get pumpkin scones at Starbucks (the one in my office building had them year-round!), but they’ve recently changed all their baked goods to “La Boulange” and stopped carrying my go-to scone! Boo!!
    I can’t wait to bake these up in my new kitchen! Thank you friend!!!

    • says

      Hugs! I thought you had said your favorite pumpkin scones came from Starbucks, but I also thought you said they came with candied pepitas on top. I couldn’t find any evidence of such Starbucks scones on the internet. I’m pretty sure you’ll like this version, though. I smile when I think of you at the kitchen table with your reading material, coffee and scone! You always look perfectly content in that moment.

      • G-Fred :) says

        Good memory! Yes, years ago they had candied pepitas placed atop the frosting, but that was pretty short lived (unfortunately).
        I finally made these today–because I have formed this very sad habit of feeling that my weekend morning is not complete without coffee and pastries! The scones were great! I’m considering sharing with my family–considering! I had frosting left over, so I took the opportunity to have my scone with a spoon-full of frosting on the side, in order to smear some extra on to each bite! hehe :)
        Thanks for the holiday cheer friend!

  4. says

    Beautiful photos! I’ve never made scones before but have been interested in trying it. These look absolutely delicious & I love that it is seasonal. Thanks for sharing!

    • says

      Thanks, Jamie! Scones are actually pretty easy, especially this recipe. I’d say the most tedious part is chopping up those nuts! No mixer required.

  5. says

    These sound delicious!! I haven’t made enough pumpkin things this year!! I feel like I didn’t take full advantage of the holiday despite LOVING halloween…and I didn’t even get a single trick or treater! Disappointing. :(

  6. says

    Awww, Cookie! I love that picture of her. I think I was in your position, aside from the yoga, last year. I was missing Halloween plans. This year I am well adjusted and had just enough of a fun time handing out candy to the neighborhood kids. The glaze on these is ridiculous! It looks perfect for a quiet morning at home.

    • says

      Oh, I wish I’d passed out candy! That would have been fun. I also really love carving pumpkins with friends. I’ll have to plan a pumpkin carving party next year.

  7. Jenna says

    I, too, was Princess Leia five years ago and went out with friends from college. And I, too, went to a gym class on Halloween this year instead of going out. Funny how we all age in the same way (even if we’re not that old!). Pumpkin scones sound delicious!

  8. Tina says

    These look amazing and I can’t wait to try out the recipe! As for your last remark “in case you’re not all pumpkin-ed out” is there really such a thing? =) Pumpkin recipes are perfect for any time of year!

    • says

      Thanks, Tina! I don’t think I ever get pumpkin-ed out (really, I just love all the warming spices that come with!). Maybe it’s just other food bloggers who suffer from pumpkin exhaustion. :)

  9. says

    Wow, you have totally outdone yourself girl! These look gorgeous! I used to be big on Halloween as a kid, but definitely don’t eel the same way about it now. Yoga, maple and pumpkin sound like far more fun to me! ;)

  10. says

    Gorgeous as always. Yet again, I was just dreaming these up the other day having never made pumpkin scones and BAM you post a recipe. I’ll have to adapt these GF this weekend.

  11. Whytney says

    I swear I was born on the wrong continent. I LOVE Halloween, and all things spooky, yet it’s barely celebrated here and people think I’m weird for liking it or maybe that I’m a closet goth (I’m not). I love maple syrup in EVERYTHING, love pecans (albeit they are expensive and not widely found here) and moreover I ADORE pumpkin and squash in any form, yet we don’t have the tinned kind here that is so widely used in America. Therefore – what’s a girl to do? I guess I must resort to laboriously slaving over an oven and waiting for it to roast so I can scoop out the pulp. Will that still work with these scones? I used pumpkin in that same method in muffins once and they came out a treat. Looking forward to making this recipe!! :) -Whytney

    • says

      Well, I for one don’t think your love for Halloween is strange at all! It’s such a fun day. Sweet potato puree or butternut squash puree would probably also work well in these! If nothing else, you could use yogurt instead of the puree (see my blueberry scones recipe) and add spices like I did in the pumpkin version. Walnuts would be good, too!

  12. says

    I am a therapy baker, so I get how you found yourself up in the middle of the night baking. I also love myself a good scone, so thank Grace! xo

  13. says

    These are stunning. I love the topping and the use of pecans and pumpkin is classic. I am a therapy baker too, stress baker and hobby baker. Mostly any time I can bake I do it!

  14. says

    These could not be prettier! Gorgeous dough, beautiful scones, and I love the artful sprinkle of nuts. I’m glad food blogs exist so I know I’m not the only one who gets excited about such things :)

    Halloween has lost me, too. We never seem to get invited to parties and in our current home, we never get a single trick-or-treater. I don’t wanna grow up! I just wanna eat these beauties!

  15. says

    Oh, I’ve been catching myself in those decidedly “adult” flashback moments as well. I think searching for moments of peace and a clearer emphasis on personal wellness has blown away any concerns over Halloween partying madness for now. The mornings after feel a bit nicer, I will say that. These scones sound perfect for those peaceful times and I love, LOVE your photos on this one, Kathryne.

  16. says

    You managed to take some gorgeous pics considering you baked at midnight. I’ve been wanting to make Pumpkin Scones… there is just so much stuff to make with pumpkin. Love the recipe… not crazy amounts of butter.

  17. says

    Somewhere along, I kinda lost Halloween, too (maybe partially because it’s also the same day as Matt’s birthday). But this year, I realized…it’s coming back. We didn’t do much (dressed Neko up as a ladybug, and I made Matt some birthday cupcakes), but I just had this feeling…it’s coming back around :) Whiskey + chocolate sound like a great Halloween to me (you shoulda done that shot hehe)

  18. shinyi says

    Hi, I’m from Taiwan. I often watch your blog that had many delicious foods and excellent photos. Even, reading English is really difficult to me, but I like each one of yours essays.
    I’d like to try your recipes by myself. And, THANK YOU for Cookie+Kate.

  19. says

    These look incredible! Do you think they would be good with sweet potato rather than pumpkin? I recently found out I’m highly intolerant to pumpkin. (Sad!)

    • says

      Hey Lindsey! That is unfortunate. Yes, I think they’d be great with sweet potato, too. It’s really all about the spices in these things anyway. Hope to see you around the holidays!

  20. Michalea says

    Hi Kate!

    Do you think the cook time/temp would be the same if I make this recipe into mini scones instead? As in, if I make 16 little guys instead of 8?

    New to your blog, but LOVE your recipes [we are huge fans of the pumpkin/banana breads already!]

    Thanks :)

    • says

      Hi Michaelea. Mini scones are a fun idea! I think you could keep the oven temperature the same but you would definitely need to decrease the baking time. I’d start checking a little before half of the time specified in the recipe (so around 8 minutes).

  21. says

    Love the quiet and the reflection time–it’s been a tough time in our own family with two recent losses, but it’s funny–and touching–that such a simple recipe can have such a calming effect. I really feel lighter after perusing some of my favorite blogs, and this post is no exception. Thanks for the thoughts, Kate!

  22. says

    Whoa, love the powdered sugar trick! These scones look amazing. I also went to yoga on Halloween… but at least my teacher was dressed up as a zombie bride and we danced to Thriller during class. Does that count as a party? Haha.

  23. Diane says

    Omg i just made these and they are amazing. I cannot cook AT ALL and it still came out great, thank you for posting this it was very easy to follow and was super yummy <3

  24. says

    These look so tasty – I love that golden glaze and the sprinkling of crunchy nots. Irresistible.
    Funny – my mind always wonders to baked goods during yoga too…

  25. Tora says

    Your recipes are really helping me work whole wheat into my family’s diet. My daughter who called scones “hard yucky little biscuits” had a change of heart and loved them. On days you wonder if you are really helping people out in the world, I hope you remember that we are really out hear listening and baking!

  26. erin says

    These WERE AMAZING. I used butter, and worked out beautifully. Thanks for this recipe! Is sure to make a few appearances before fall is over.

  27. says

    Absolutely can not wait to make these scones! Being in your 20’s it feels proper to go out I feel…now I question as to why I do when I’d much rather bake, like you. Highly looking forward to sharing this recipe, right up my alley! Thanks :)

  28. LisaB says

    I sat down with these scones fresh from the oven and a cup of chai latte and nearly cried they were so good. I hadn’t had a scone is at least four years because I am lactose intolerant and can’t stand baking with yucky vegan margarine. You have outdone yourself. Even my butter-loving friends were impressed with the leftovers. THANK YOU!!!!!

    • says

      Hi Elisha, glad you liked the scones. Yes, I really meant 1 tablespoon baking powder. That’s the amount specified in the original recipe and the amount I have used for all my scones. Maybe there’s a little more than usual because the scones are eggless?

  29. Mary Ann says

    Hi Kate,

    I made your pumpkin pecan scones on Sunday. What a great and easy recipe. I have to say that I never made scones before, always short on time or intimidated by a recipe. But I decided, after reading your post, I just had to give these a try. Scrumptious!

    Thank you!
    Mary Ann and 7 happy, healthy collies

  30. Anahi C Felch says

    These look so amazing! Unfortunately I cannot have gluten, any recommendations for a gluten free flour substitute?

    • says

      I’m sorry, I wish I knew what to suggest. Perhaps an all-purpose gluten-free flour mix would work? Please let me know if you give them a try.

  31. Carlene says

    I made them the other day, they looked exactly like the photo and were really easy. This is a great recipe! So good.

  32. Maggie says

    Just tried these — yum! I couldn’t detect any pumpkin though, I thought maybe cutting the whole wheat with all-purpose would help them be a little less dense (pumpkin especially makes everything extra dense) and let the flavor shine through a bit. Maybe I’ll play with the glaze to give it a little extra pumpkin flavor — though the maple glaze was so delicious!

    • says

      Hey Maggie, sorry there wasn’t enough pumpkin flavor for you. I find pumpkin to be pretty bland on its own so it’s really all about the warming spices! You could add more spices to the next batch, maybe some extra salt would help, too.

  33. Caitlin says

    I just made these. As in, these lovely dairy free delights came out of the oven 5 minutes ago. They are so good! Thanks for an easy and fantastic dairy free recipe!

  34. Tal says

    These are AMAZING!!! I decided, right off the bat, to make two batches because my dad and boyfriend always finish everything before I can save any for the next day…Today, the morning after i made over 20, there are only about 6 left…They are amazing!

  35. Robin says

    My family didn’t like these. We LOVED them! This was my first crack at making homemade scones and they were perfect. We enjoyed them even a little more the next day after they’d rested and firmed up a bit. I also added a handful of chopped frozen cranberries and used half vegan butter/half coconut oil. For the glaze I used a homemade maple-cinnamon cashew cream. I can’t wait to make these for a family gathering! Next I think I’ll try out the blueberry version. Thanks :)

  36. Christy says

    I had a can of pumpkin in the pantry I was looking to get rid of, but I didn’t have a recipe in mind. Stumbled across this recipe. I’d never made scones before, but you encouraged me to branch out (can you even call making simple scones branching out?). Anyway, they turned out great, and I love your site! I grew up in KCMO, and I’m happy to know you’re enjoying it there. Check out La Bodega for me sometime…I miss their sangria and tapas!

    • says

      Thanks, Christy! I’m glad your scones turned out well. Now I’m craving sangria! I haven’t been to La Bodega since last summer. :)

  37. Sarah says

    I just made these and I am totally in love. They came out tasting and looking like something from a gourmet bakery. I am one of those pumpkin-obsessed people and have made a ton of pumpkin recipes, and I gotta say this is one of my new favorites!

  38. Felicia says

    I made this recipe today and paired the scones with a pumpkin chai tea. They were amazing! I absolutely loved this recipe. Keep the pumpkin recipes coming

Leave a comment below:

Your comments make my day. Thank you!

Note: Your email is never published or shared. Required fields are marked *

Rate this recipe: