Pumpkin Pecan Scones with Maple Glaze

Tender, spiced pumpkin scones studded with toasted pecans and finished with a sweet maple glaze — a cozy treat perfect for breakfast or snack time.

Ingredients

• 3/4 cup pumpkin puree

• 1/3 cup solid coconut oil (or 5 tbsp cold butter)

• 1/2 tsp salt

• 1/4 tsp cloves or allspice

• 1/4 tsp nutmeg

• 1/2 tsp ginger

• 1 tsp cinnamon

• 1 tbsp baking powder

• 2 cups white whole wheat flour (or regular whole wheat flour)

• 1 cup raw pecans

• 1/4 cup maple syrup (Maple Valley organic recommended)

• 1/2 tsp vanilla extract (or organic vanilla bean paste)

• 1 tbsp melted coconut oil or butter

• 1/8 tsp fine grain sea salt

• 1 cup powdered sugar

• 1/2 tsp vanilla extract

• 1/4 cup milk (any kind)

Instructions

1. Preheat oven to 425°F. On a parchment-lined baking sheet, toast pecans in a single layer for about 3 minutes until fragrant. Chop finely.

2. In a bowl, whisk together flour, 3/4 of the chopped pecans, sugar, spices, baking powder, and salt.

3. Cut in coconut oil or butter until mixture resembles coarse crumbs.

4. Stir in pumpkin puree, vanilla, and milk until just combined.

5. Shape dough into a 1-inch thick circle; cut into 8 wedges and place on parchment.

6. Bake 15–17 minutes until lightly golden.

7. Mix powdered sugar, maple syrup, vanilla, and melted coconut oil/butter to make glaze.

8. Drizzle glaze over warm scones and sprinkle with remaining pecans.