Pumpkin Pecan Scones with Maple Glaze

Oct 7, 2022 | Appetizers, Breads, Breakfast, BRUNCH, Desserts, Healthy Ingredients, Recipe, Spices

Pumpkin Pecan Scones with Maple Glaze

Servings 8


  • 3/4 cup pumpkin puree
  • 1/3 cup solid coconut oil (substitutable with 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 (substitutable with regular whole wheat flour)
  • 1 cup raw pecans
  • 1/4 cup good maple syrup, such as Maple Valley organic maple syrup
  • 1/2 tsp vanilla extract (substitutable with organic vanilla bean paste, available at Paducah Olive Oil Co.)
  • 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 (could be almond, low fat, oat, etc.)


  • Preheat oven to 425 degrees Fahrenheit. On a rimmed baking sheet lined with parchment paper, scatter a single even layer of pecans and toast until fragrant (roughly 3 minutes). Chop pecans finely.
  • Combine flour, 3/4ths of the chopped pecans, sugar, spices, baking powder, and salt in a medium sized mixing bowl and whisk.
  • Using a pastry cutter, fork or knife, cut the coconut oil or butter into the dry ingredients. Mix into the flour.
  • Stir in pumpkin puree, vanilla extract, and milk. Mix until all wet ingredients are incorporated thoroughly into the dry ingredients.
  • Form dough into an inch-deep circle and use a chef's knife to cut into 8 equal slices.
  • Place individual slices on the parchment covered baking sheet. Bake for 15-17 minutes or until light golden brown.
  • While the scones bake, combine icing glaze ingredients in a small bowl until creamy. After scones cool a little, drizzle glaze over the top and sprinkle with the remaining chopped pecans.


All spices in this recipe can be found at Paducah Olive Oil Co.!


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