Maple Pumpkin Pecan Scones (Vegan)

pumpkin pecan sconesHappy Pumpkin Day! It’s been a while since my last post, I can even believe that it is Halloween already.

What’s more fitting for Halloween than pumpkin? At dinner one night this week we realized we ran out of dessert (truly a travesty in this house). Eric suggested making these pumpkin cookies, but I realized we had been eating a lot of oats lately and thought it was time to switch it up. So these pumpkin scones were born, and really hit the spot for me. I still plan on making those cookies soon, though. They look delicious.

Back to the scones. I used canned pumpkin puree to for the pumpkin flavor, but I’d love to roast a pumpkin next time and puree it myself. I’ll let you know how that goes when I try it.

I’m getting really excited for Thanksgiving. Eric and I are driving down to Eric’s Aunt and Uncle’s house. We plan to hang out with them and his cousins for Thanksgiving. So excited 😀 We also just bought our tickets to fly home for Christmas so we are starting to prepare for that also.

pumpkin pecan scones

Maple Pumpkin Pecan Scones (Vegan)
Print Recipe
These pumpkin scones are perfect for fall with pecans scattered throughout and topped with a delicious maple glaze.
Servings
12 scones
Servings
12 scones
Maple Pumpkin Pecan Scones (Vegan)
Print Recipe
These pumpkin scones are perfect for fall with pecans scattered throughout and topped with a delicious maple glaze.
Servings
12 scones
Servings
12 scones
Ingredients
Pumpkin Pecan Scones
Maple Glaze
Servings: scones
Instructions
Pumpkin Pecan Scones
  1. In a large mixing bowl cream together the vegan butter, granulated sugar and brown sugar.
  2. Fold the pumpkin into the creamed vegan butter and sugars.
  3. In a separate bowl combine the flour, cinnamon, nutmeg, cloves, baking powder, baking soda and salt.
  4. Slowly add the dry mixture into the wet mixture while stirring. Be careful not to over mix the batter.
  5. Fold the pecans into the batter.
  6. Form the batter into a disk about 10 inches in diameter and wrap with plastic wrap or aluminum foil. Allow the batter to cool overnight in the refrigerator.
  7. In the morning, preheat the oven to 350F and line a baking sheet with parchment paper.
  8. Remove the batter disk from the refrigerator and unwrap.
  9. Cut the disk into 12 scones and arrange them on the baking sheet.
  10. Bake for 13-15 minutes then remove from the oven to cool.
Maple Glaze
  1. In a small bowl combine the powdered sugar, maple syrup, almond milk and vanilla extract. Stir with a fork until smooth.
  2. Using a spoon, top each scone with about 1 tbsp of glaze. Finally, top the scones with crushed pecans and eat!
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2 thoughts on “Maple Pumpkin Pecan Scones (Vegan)

  1. Pat R.

    These are the next scones I am baking! They look delish!! So excited to know you are both heading home soon!! Miss you both.

  2. spaluck Post author

    I hope you like them! I’ve been counting down the days until we see everyone. 10 days! Miss you!

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