So I’ve been getting really over-excited the past few weeks about autumn being just around the corner! I know it’s silly to wish summer away – (I’ll certainly wish it was back in frigid January), but autumn, man. Crisp leaves, stone fruit, that pretty sunlight, and PUMPKIN! Pumpkin Cake, Pumpkin Doughnuts, Pumpkin Flapjacks, Pumpkin Pancakes, Pumpkin everything. Is there such a thing as Pumpkinaholics anonymous?
These Pumpkin Pecan Scones with a Maple Glaze are moist, crumbly and delicately spiced with autumnal flavours. Pumpkin isn’t a strong flavour, but it has a rich earthiness that pairs brilliantly with cinnamon, nutmeg and ginger. These scones aren’t too sweet, but they’re topped with a moreish maple glaze and chopped toasted pecans – perfect for enjoying as a mid morning treat. They’re delicious toasted or eaten plain with butter and a strong cup of tea.
A cake you can enjoy for a mid-morning snack? That’s definitely something I can get on board with!
- 200g pumpkin puree
- 50g very soft butter
- 40g brown sugar
- 1 egg
- 375g self raising flour
- 1 tsp ground cinnamon
- pinch salt
- 1 tsp ground ginger
- 1/2 tsp grated nutmeg
- 30-40ml almond milk
- 230g icing sugar, sieved
- pinch salt
- 1 tbsp melted butter
- 1/2 tsp vanilla bean paste
- 40ml maple syrup (real maple syrup!)
- 50g pecans
- Preheat your oven to 180C/gas mark 4/350F and grease a round baking tin, at least 8 inches wide. Combine the sugar, self raising flour and spices in a large bowl with the salt. Mix the wet ingredients (egg, pumpkin, almond milk) and whisk together well. Mix the wet and dry ingredients, bringing them together with your hands into a stiff dough. Knead briefly, then pat and tidy into a round and pop onto your baking tray. Use a large knife to cut the scones about an inch deep, in half, in quarters and then in eighths.
- Bake for fifteen - twenty minutes until golden brown. Meanwhile, toast the pecan nuts and make the glaze. To make the glaze, melt the butter and combine it with the vanilla, maple syrup and salt. Gently stir in your icing sugar and set aside.
- Toast your pecans in the oven for 10 minutes along with the scones, then remove and let them cool a little before chopping into small chunks.
- Once the scones are golden brown, remove from the oven and let them cool almost completely before s[ooning over the maple glaze. Finish with the pecans and a little sprinkling of sea salt.