Pumpkin Pecan Scones with Maple Icing

This recipe was yesterday’s rainy day baking project. I love chilling at home, listening to the rain fall, and concocting something sweet and comforting to put in the oven. These scones are packed with the essential flavors of Fall and make a great afternoon treat on those days when you just want to curl up with a book and a warm cup of tea. Dig.

Pumpkin Pecan Scone with Maple Icing

Makes 8 Scones

  • 3 cups Flour
  • 1 Tbs Baking Powder
  • 3/4 cup Sugar
  • 1/4 cup Maple Syrup
  • 15oz can Pumpkin(Libby’s, if you are a purist)
  • 8 Tbs Unsalted Butter
  • 1 Tbs Pumpkin Pie Spice
  • 1 tsp Ginger
  • 1/2 tsp Salt
  • 1 cup Pecan Pieces



  • 1/4 cup Maple Syrup
  • 3 Tbs Cream Cheese
  • 1 cup Powdered sugar


Preheat oven to 375 degrees.

In a large bowl, whisk together flour, baking powder, sugar, pumpkin pie spice, ginger, and salt.

Cut butter up into small pieces and incorporate it into the flour mixture with your hands until a coarse dough begins to form.

Add in the maple syrup and pumpkin and continue to work the dough until it is fairly smooth. If the dough feels a little sticky add up to 1/2 cups more flour.

Add most of the pecans to the bowl, setting a handful aside to top the scones, and knead them into dough.

Turn the dough out onto a parchment lined baking sheet and form it into a large disc. With a knife or bench scraper, cut the disc into eight wedges. Spread the wedges out on the baking sheet and bake them in the oven for 40 to 50 minutes.

While the scones are baking, put together the icing. In a small bowl combine all of the icing ingredients and whisk together until smooth.

When the scones are done, cool them for about 15 minutes before drizzling the icing on top. Finish the scones off by sprinkling tops with rest of the pecans.



Posted in Breakfast, Dessert, Snacks

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