Description
Delicious and moist pumpkin scones with a hint of maple and crunchy pecans, perfect for a cozy breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup canned pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup milk
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add the cold butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, combine the pumpkin puree, maple syrup, and milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a circle about 1 inch thick.
- Cut the dough into wedges and place them on the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown. Let cool slightly before serving.
Notes
- For a sweeter scone, add more maple syrup to the dough.
- These scones are best served warm.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Maple Pecan Pumpkin Scones, Pumpkin Scones, Fall Recipes, Breakfast Scones