Maple Pumpkin Scones with Maple Glaze

By peridot728

Soft and fluffy pumpkin scones sweetened with maple syrup and topped with a sweet maple glaze and toasted pecans. Perfect in every way!

Ingredients

• 1/2 cup (1-stick) cold unsalted butter
• 2 3/4 cups white whole wheat flour
• 1 tablespoon baking powder*
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg (freshly grated if possible)
• 1/4 teaspoon ground allspice
• 1 cup toasted pecan halves, chopped, divided
• 2/3 cup canned pumpkin
• 1/3 cup maple syrup
• 1/2 teaspoon maple flavoring (optional but delicious)
• 2 large eggs
• 1 to 2 tablespoons milk (for brushing the scones)
• 1/2 cup powdered sugar
• 1 tablespoon pure maple syrup
• 1/2 teaspoon maple extract or pure vanilla extract
• 2 to 3 teaspoons milk or cream

Details

Servings 12

Preparation

Step 1

Cut the butter into small pieces (or for even easier incorporation, grate it with a box grater), then place it in the freezer while you prepare the other ingredients.

In a large mixing bowl, whisk together the white whole wheat flour, baking powder, cinnamon, salt, ginger, nutmeg, and all spice. Add the butter, then work it in with your fingers or a pastry blender, just until the mixture is crumbly. Some pieces will be the size of pebbles, others can be as large as your thumbnail. Leave some large and do not overwork. Stir 1/2 cup of the chopped pecans into the batter, saving the rest to sprinkle over the top.

In a separate mixing bowl, whisk together the pumpkin, maple syrup, maple flavoring, and eggs until smooth.

Make a well in the center of the dry ingredients, then add the wet ingredients all at once. Stir into the dry ingredients until a soft, moist dough forms. Divide the dough in half, then turn one half onto a lightly floured work surface. Pat the dough into a 5-inch circle that is about 3/4-inch thick, then with a knife or bench scraper, cut the dough into 6 wedges. Gently pull the wedges away from each other to separate them a little, leaving about 1/2-inch of space between the scones at their outer edges. Repeat with the second half of the dough.

Place the baking sheet in your freezer for 30 minutes. This will help the scones set, give them a better rise and texture.

Meanwhile, preheat the oven to 425°F. Once the scones have chilled, remove them from the freezer and bake for 18 to 21 minutes, until they are light golden brown and a toothpick inserted into the center comes out clean. (The scones will need longer to bake the closer they are placed together, shorter if they are spread out and not touching. ) The edges of the scones when pulled away from one another should appear dry and baked through and not feel wet or doughy.

While the scones bake, prepare the glaze:

Whisk together the powdered sugar, maple syrup, maple or vanilla extract, and 2 teaspoons milk. Add additional milk 1 teaspoon at a time as needed to make a pourable glaze. Drizzle over the warm scones, then top with the remaining chopped pecans. Enjoy immediately.

*I recommend aluminum free baking powder for this recipe (and all baking), as baking powder with aluminum can sometimes leave a metallic taste, especially when a large amount of baking powder is used.

Wrap any leftover scones, then place them in an airtight container, and store at room temperature. Reheat very briefly in the microwave or enjoy room temperature. Leftovers will keep for up to 2 days, though scones are best enjoyed the day they are made.

Unbaked, frozen scones can also be wrapped and stored in a ziptop bag for up to 3 months. Bake directly from frozen, adding just a few minutes to the bake time (do not brush with milk until right before you are ready to bake). The frozen scones I arranged on a baking sheet not touching one another baked in just over 18 minutes (the closer the scones are together, the longer they need to bake and vice versa).