These easy pumpkin scones with maple pecan frosting are a true seasonal delight that is easy enough for anyone to make. They are packed with the seasons favorite flavors – pumpkin, maple and pecan, with a twist of flax seed for extra health benefits. I hope you enjoy baking this recipe as much as I do!
I am at fault for loving all the seasonal flavors – pumpkin, maple, pecan, apple, and truly all other flavors that would make this list long. And I happen to love to bake. Obviously haha. So, why not make an easy dessert that includes some of these favorite seasonal flavors? I was on the mission, but I had a dilemma.
I had the preconceived thought that scones were a treat only professional bakers made because of the level of difficulty, but I was so wrong. I fell in love with a scone recipe that uses sourdough and the recipe is so simple to make. However, my dilemma was to create a scone without yeast or sourdough starter; one that is easy enough for anyone to make. And one that you probably had all the ingredients on hand for.
So, I did my digging and through research found that traditional scones do not actually use yeast or sourdough at all but relies on the baking powder ratio to the flour to create a tall and fluffy scones that we have come to love.
I was so thrilled for how these scones turned out. These pumpkin scones with maple pecan frosting make the perfect fall and winter treat or as breakfast with a cup of warm coffee. I do not think you will be disappointed with the taste of these.
Why You Will Love This Recipe
Quick & Easy – This recipe does not use sourdough starter or yeast but relies on the ratio of baking powder to flour to create a fluffy and tall scone. You can whip up these scones in less than an hour, making them ideal for a quick dessert or a spur-of-the-moment craving!
Appearance – These pumpkin scones look effortlessly elegant, with a golden crumb and a glossy drizzle of maple pecan frosting that makes them feel bakery–level special. Like I said, they are easier than you think!
Taste– These scones burst with a cozy pumpkin spice flavor, and the sweet maple pecan frosting adds the perfect nutty richness in every bite.
Ingredients
How to Make Pumpkin Scones with Maple Pecan Frosting
Step 1: Combine dry ingredients into large bowl and whisk together.
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 tablespoon flax seed
- 1/2 teaspoon salt
- 1/3 cup brown sugar
Step 2. Grate 5 tablespoons of cold butter into dry mixture. Add in the remaining wet ingredients to butter and dry mixture:
- 3/4 cup of heavy cream
- 1/2 cup unsweetened pumpkin puree
- 1 egg
Step 4. With a spatula, mix wet ingredients into the dry ingredients until a loose ball of dough forms.
Step 4. Dump the loose ball of dough onto a clean surface and knead until it comes together. Sprinkle flour down onto surface and press dough into a circle shape until ¼ thick (see picture below).
Step 5. Cut the dough into 8 equal slices using a bench scraper or knife.
Step 6. Place each scone onto a baking sheet.Bake scones at 400 degrees for 15-17 mins until golden brown on bottom.
Step 7. While the scones are baking, prepare maple pecan frosting. Finely chop 2 tablespoons of pecans.
Step 8. Whisk all ingredients for the frosting together in a bowl:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup of maple syrup
Step 9. Gently add the 2 tablespoons of finely chopped pecans into maple frosting. Do not over mix. See notes.
Step 10. Once scones are finished baking, let cool for 2-3 minutes and add frosting while still warm.
Step 11. Enjoy warm!
Tips
- Make sure to finely chop the pecans for larger pieces of pecan will not stick in frosting as well.
- Add in pecans after mixing the other ingredients for the frosting first so the pecans stay crunchy.
- When mixing the finely chopped pecans into frosting do not over mix because too much stirring can release more of the oil in the pecans to make a more greasy look.
- Add the maple pecan frosting while scones are still warm for the pecans to firm up and keep in place after scones have cooled.
Recipe FAQs
I’m always looking for easy ways to add flax or chia seeds, and baking is one of my favorites. Flax seed blends right into the dough without changing the taste, while still adding those omega-3 nutrients we all need.
I found that grating cold butter helps distribute it more evenly throughout the scone. It also skips the extra step of cutting the butter in by hand or using a pastry cutter, which makes the process even easier.
Not necessarily! While many scone recipes recommend keeping the dough cold to ensure flakiness, I didn’t worry about it here. I mixed up the dough, baked it right away, and they still turned out perfectly flaky. out flaky!
To store leftovers (if there are any!), keep the scones in an airtight container at room temperature for 1–2 days.
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If you tried this recipe and enjoyed it, I would love for you to come back and rate this recipe with your honest thoughts!
Pumpkin Scones with Maple Pecan Frosting
Fall in love with this delightful cozy treat that has pumpkin, maple and pecans - all the fall and winter favorites! As a bonus, it does not use yeast or sourdough.
Ingredients
Pumpkin Scones
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 tablespoon flax seed
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 5 tablespoons of butter, cold
- 3/4 cup of heavy cream
- 1/2 cup unsweetened pumpkin puree
- 1 egg
Maple Pecan Frosting
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup of maple syrup
- 2 tablespoons of finely chopped pecans
Instructions
- Combine dry ingredients into large bowl:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 tablespoon flax seed
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 3/4 cup of heavy cream
- 1/2 cup unsweetened pumpkin puree
- 1 egg
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup of maple syrup
Notes
- Make sure to finely chop the pecans for larger pieces of pecan will not stick in frosting as well.
- Add in pecans after mixing the other ingredients for the frosting first so the pecans stay crunchy.
- When mixing the finely chopped pecans into frosting do not over mix because too much stirring can release more of the oil in the pecans to make a more greasy look.
- Add the maple pecan frosting while scones are still warm for the pecans to firm up and keep in place after scones have cooled.
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