Pumpkin Pecan Scones
Happy December! I cannot believe the year is almost over already. When our parents told us as kids that time goes by faster as we age (and naturally we rolled our eyes in disbelief), they certainly were not joking. It’s been really nice to slow down these past few months, even if it was due to illnesses, but it really hasn’t made time move any slower.
When I’m testing new recipes I often end up prepping, cooking and washing dishes for nearly the entire day. It is fun but it’s also a pain in the ass and kinda exhausting. At the end of the day I always think, “UGH, ANOTHER ENTIRE DAY GONE WITH NOTHING TO SHOW FOR IT!” It’s one of the hardest things for me when it comes to keeping the blog updated.
But these scones! Oh, these scones. Not only are they simply delicious and bursting with warm, spicy fall flavors, but they can legitimately be made in less than 30 minutes. Pumpkin! Pecans! Maple! Allergy Friendly! What could scream holidays better than that? And believe me, these were the perfect Thanksgiving breakfast. I’ll probably make them for Christmas morning, too!
(Side note: I love scones and have at least two dozen different flavor combinations in my recipe book. It’s not quite the love affair I have with pie or with waffles, but it comes in a close third.)
You really do not need much to make these scones. They are the perfect thing to use up any left over pecans or pumpkin from the holidays, too. Besides pumpkin puree and pecans, you’ll need flour, baking powder, brown sugar, salt, pumpkin pie spice, coconut oil, coconut milk and vanilla. We’ll get to the frosting later.
The first thing you want to do is toast your pecans. This brings out their flavor which really does change the final taste of the scones. All you need to do is lay the pecans in a single layer on a baking sheet and pop them into the oven for 3 minutes. You can line the baking sheet with parchment paper if you want but my oven hates parchment paper so much it sets it on fire so….
Note: SET A TIMER! Nuts can burn very quickly and stink up the house. Even if they are just slightly over toasted they can add a bitter flavor.
While your nuts are toasting, begin to add all your dry ingredients into a medium bowl: flour, baking powder, sugar, pumpkin pie spice, and salt. Mix it all together well. When your nuts are done, take them out of the oven and let cool for a few minutes so they are warm to the touch. Using a chefs knife, cut them into small pieces and divide into two portions, about 3/4 and 1/4. Add the larger portion to the dry mix and stir.
Next, cut in the coconut oil using a pastry cutter. A fork will work just as well, or you can use your hands! Work the coconut oil in until the mixture is crumbly with chunks about the size of peas. Then add in your wet ingredients: pumpkin puree, coconut milk and vanilla. Stir until well combined.
Turn the dough onto a floured surface and knead a few times. Then flatten it out into a circle about 3/4″-1″ thick.
Using a knife, cut it into eight even pieces and transfer to a baking sheet lined with a silicon baking mat or parchment paper. Bake at 425F for 15 minutes or until the tops begin to brown.
While the scones are baking, prepare your glaze. I personally am not a huge fan of glaze on scones because it is usually too sweet so I only make a little. You may want to double my recipe if you like a full coating of glaze on top!
Whisk together all of your ingredients: powdered sugar, melted coconut oil, warmed maple syrup, warmed coconut milk, vanilla and salt. The reason you want to warm the maple syrup and coconut milk is so that they don’t cause the coconut oil to harden before you whisk everything together. I put all three ingredients into a microwave safe bowl and heat until the coconut oil has melted. this way the ingredients are already combined and are all the same temperature. Plus, it gives the maple syrup a richer flavor for some reason. Set the glaze aside with your extra pecans for topping the scones later.
Once the scones have finished baking, transfer them from the baking sheet to a plate or tray and let cool for a few minutes. Drizzle the glaze on top then sprinkle with pecan bits. I prefer to do one scone at a time so that the pecans really stick in the glaze. If you want more coverage, scoop a spoonful of glaze onto each scone and spread with the spoon back.
Then immediately eat all the scones. Good luck trying not to! 😉
Allergy note: I use all-purpose flour in these scones but you could easily swap that for your preferred GF blend. If you are allergic to tree nuts, turn these into PUMPKIN CHOCOLATE CHIP SCONES! Yum. In place of the pecans, use 1 cup of chocolate chips in the dough. Instead of maple glaze, make a chocolate ganache/glaze: melt 4oz vegan chocolate in 1/4 cup coconut milk and 1 1/2 tsp coconut oil.
- 2 cups flour
- 1 Tbsp baking powder
- ¼ cup dark brown sugar, packed
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ⅓ cup solid coconut oil
- ¾ cup pumpkin puree
- ¼ cup coconut milk
- ½ tsp vanilla extract
- 1½ cups raw pecans
- ½ cup powdered sugar, sifted
- pinch fine salt
- 1½ tsp melted coconut oil
- 2 Tbsp maple syrup, warmed
- ½ tsp coconut milk, warmed
- ¼ tsp vanilla
- Preheat oven to 425. Lay pecans in a single layer on a baking sheet and toast for 3 minutes. Allow to cool then chop into small pieces. Divide into two portions: about ¾ and ¼ of the final amount.
- Combine all dry ingredients along with larger portion of pecans in a medium mixing bowl and stir until well combined.
- Add coconut oil to the dry ingredients and cut in with a pastry blender, fork, or your hands, until the mixture is the size of peas.
- Stir in the wet ingredients until fully incorporated. Flip onto a floured surface and knead the dough with your hands a few times to ensure the dough is fully combined.
- Form the dough into a disk between ¾" and 1" thick then cut into 8 even slices (like a pie).
- Place the scones with space between on a lined baking sheet and bake for 15 minutes or until the tops begin to brown.
- While the scones are baking, make the glaze. Melt the coconut oil in the microwave along with the maple syrup and coconut milk. Whisk this together with the powdered sugar, salt and vanilla in a small bowl.
- Once scones have cooled slightly, drizzle glaze over each and sprinkle with the remaining pecan pieces.
*If you are allergic to nuts, sub the pecans with chocolate chips!
Let me know if you’ve tried this recipe! Comment below or post a photo to instagram and tag me @champagneandfrites!