Pumpkin Scones
Ingredients
The scones
-
½
cup
cold unsalted butter
-
2¾
cups
white whole wheat flour
-
1
tablespoon
baking powder
-
1
teaspoon
ground cinnamon
-
¾
teaspoon
kosher salt
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground allspice
-
1
cup
toasted pecan halves, chopped
-
⅔
cup
canned pumpkin
-
⅓
cup
maple syrup
-
½
teaspoon
maple extract
-
2
large
eggs
-
1-2
tablespoons
milk
The maple glaze
-
½
cup
powdered sugar
-
1
tablespoon
pure maple syrup
-
½
teaspoon
maple extract or pure vanilla extract
-
2-3
teaspoons
milk or cream
Instructions
- Cut the butter into small pieces and place it in the freezer.
- Whisk together the dry ingredients in a large bowl, then add the cold butter and mix until crumbly.
- Stir in half of the chopped pecans.
- In a separate bowl, whisk together the wet ingredients until smooth.
- Combine the wet and dry ingredients to form a soft dough.
- Divide the dough in half, shape each half into a circle, and cut into wedges.
- Freeze the scones on a baking sheet for 30 minutes.
- Preheat the oven to 425°F.
- Brush the scones with milk and bake for 18 to 21 minutes until golden.
- Prepare the glaze by whisking together the glaze ingredients and drizzle over warm scones.
Nutrition Facts (estimated)
Servings
12 scones
Calories
288
Total fat
15g
Total carbohydrates
35g
Total protein
6g
Sodium
20mg
Cholesterol
48mg
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