How To Make Pumpkin Pecan Scones with Maple Glaze
If you are craving for scones without the guilt of carbohydrates, try this healthy recipe featuring pumpkin and pecan. Try these pecan scones at home.
Preheat oven to 425 degrees F. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper.
Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
In a medium mixing bowl, combine the flour, chopped nuts, baking powder, sugar, spices, and salt in a bowl and whisk together.
Use a pastry cutter to cut the coconut oil or butter into the dry ingredients.
Stir in pumpkin puree, milk, and vanilla extract.
Form dough into a circle that’s about an inch deep all around. Cut the circle into 8 even slices.
Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes.
Whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!
- Calories: 4071.59kcal
- Fat: 239.26g
- Saturated Fat: 196.52g
- Trans Fat: 0.01g
- Monounsaturated Fat: 20.09g
- Polyunsaturated Fat: 7.63g
- Carbohydrates: 501.33g
- Fiber: 12.89g
- Sugar: 440.81g
- Protein: 16.18g
- Cholesterol: 24.40mg
- Sodium: 3064.58mg
- Calcium: 1012.86mg
- Potassium: 1999.01mg
- Iron: 7.46mg
- Vitamin A: 2019.04µg
- Vitamin C: 10.61mg
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