Pumpkin Pecan Scones with Maple Glaze
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Cookie and Kate · by Cookie and Kate★ 4.9

Pumpkin Pecan Scones with Maple Glaze

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 12%
CARBS 52G53% OF CAL
5G FIBER27G SUGAR21G OTHER
FAT 20G46% OF CAL
9G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pumpkin pecan scones with a maple glaze, made with whole wheat flour and warm spices. Slightly sweet and nutty, they work for breakfast or afternoon tea.

dessertamericanbaked goodveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup raw pecan halves
  • 2 cups (250 grams) white whole wheat flour or regular whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves or allspice
  • 1/2 teaspoon fine salt
  • ⅓ cup solid coconut oil* or 5 tablespoons cold butter
  • 3/4 cup pumpkin puree
  • 1/4 cup milk of choice (almond milk, cow’s milk, etc.)
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • ⅛ teaspoon fine salt
  • 1 tablespoon melted coconut oil or butter
  • 1/4 cup maple syrup, more if needed
PREP
15M
SODIUM
190MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.