Maple Pumpkin Scones
These Maple Pumpkin Scones make a great Autumn treat! Serve 'em up with a Kahlúa Iced Pumpkin Latte!
Servings: 6 large scones
Calories: 670kcal
Ingredients
For the Maple Pumpkin Scones
- ½ cup chopped pecans
- 1¾ cups all-purpose flour
- 1¼ cups rolled oats
- ½ Tbsp baking powder
- ½ tsp baking soda
- ½ cup cold unsalted butter cut into ½” cubes
- ⅓ cup heavy cream
- ¼ cup Kahlúa Pumpkin Spice
- ½ cup maple syrup
- 1 large egg
For the Pumpkin Spice Glaze
- ¼ cup Kahlúa Pumpkin Spice
- 1 cup powdered sugar
- ¼ tsp cinnamon
Instructions
For the Maple Pumpkin Scones
- Place chopped pecans on a baking sheet and toast in 375°F oven for 6-8 minutes.
- In a large bowl, combine the flour, oats, baking powder, baking soda, and pecans. Mix until well combined.
- Add butter and stir until cubes of butter are well-coated.
- In a small bowl, combine the remaining ingredients (heavy cream, Kahlúa Pumpkin Spice, maple syrup, and egg). Whisk together.
- Add liquid mixture to the dry ingredients and stir just until liquids are fully absorbed. (The batter will be very sticky.)
- Drop about ⅓ cup of batter onto a parchment-lined baking sheet and roughly shape into a round disc.
- Repeat with remaining batter, spacing the scones about 2” apart on the baking sheet.
- Bake at 350°F for 35-38 minutes, or until scones are golden in color.
- Allow scones to cool slightly before drizzling with the Pumpkin Spice Glaze.
For the Pumpkin Spice Glaze
- Mix all ingredients together in a small bowl until smooth. Drizzle over warm scones after they’ve baked.
Nutrition
Calories: 670kcal | Carbohydrates: 89g | Protein: 8g | Fat: 29g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 116mg | Potassium: 324mg | Fiber: 4g | Sugar: 46g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 3mg
