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To make the Maple Pecan Pumpkin Scones, gather these items: - 2 cups all-purpose flour - 1/2 cup brown sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup unsalted butter, cold and cubed - 1/2 cup pumpkin puree - 1/4 cup maple syrup - 1 large egg - 1/2 cup chopped pecans - 1/4 cup heavy cream (for brushing) - Extra chopped pecans (for topping) You can swap some ingredients if needed: - Use whole wheat flour instead of all-purpose flour for added fiber. - Maple syrup can be replaced with honey or agave syrup. - If you don’t have fresh pumpkin, canned pumpkin puree works great. - Use coconut oil in place of butter for a dairy-free option. - Walnuts or almonds can replace pecans if you prefer a different nut. Accurate measuring is key for scones: - Use a dry measuring cup for flour. Spoon it in and level it off with a knife. - Brown sugar should be packed firmly into the cup for the right sweetness. - For baking powder and soda, use a measuring spoon and level it off. - Keep butter cold before cutting. This helps the scones stay flaky. - If using liquid ingredients, use a liquid measuring cup for accuracy. These steps help ensure your scones turn out light and tasty each time! Start by preheating your oven to 400°F (200°C). This step is key for a perfect bake. While the oven warms, line a baking sheet with parchment paper. This helps the scones bake evenly and makes clean-up easy. In a large bowl, combine the dry ingredients. You will need 2 cups of all-purpose flour, 1/2 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. Whisk them together well. This mix creates the base for your scones. In a separate bowl, whisk together the wet ingredients. You need 1/2 cup pumpkin puree, 1/4 cup maple syrup, and 1 large egg. Mix these until they blend well. This adds moisture and flavor to your scones. Now, add the pumpkin mix to the dry ingredients. Stir gently until just combined. Do not overmix. Then, fold in 1/2 cup chopped pecans for a crunchy texture. Transfer the dough onto a floured surface and pat it into a circle about 1 inch thick. Cut this circle into 8 triangles, like a pizza. This gives each scone its shape. Place the scones on the lined baking sheet, leaving space between them. Brush the tops with 1/4 cup heavy cream for a golden finish. Sprinkle extra chopped pecans on top for added crunch. Bake for 15-18 minutes. They are done when golden brown and a toothpick comes out clean. Let them cool on a wire rack before enjoying. To make your Maple Pecan Pumpkin Scones flaky, keep butter cold. Cold butter creates steam when baking, which helps scones rise. Use a pastry cutter or your fingers to mix the butter until it looks like coarse crumbs. Handle the dough gently. Overmixing leads to tough scones. Store your scones in an airtight container. They stay fresh for about two days at room temperature. For longer storage, wrap them tightly and place them in the freezer. To reheat, warm scones in an oven at 350°F (175°C) for about 10 minutes. This helps regain that fresh-baked taste. Serve your scones warm with a drizzle of maple syrup or a dollop of whipped cream. Pair them with a cup of spiced chai or coffee for a cozy treat. You can also add a side of sliced apples or pears to enhance the fall flavors. Enjoy! {{image_2}} You can change the flavor of your Maple Pecan Pumpkin Scones easily. Try adding chocolate chips for a sweet twist. Use about 1/2 cup of semi-sweet chocolate chips. Dried fruits like cranberries or raisins also work well. They add a nice chewiness and sweetness. Just add about 1/2 cup of your favorite dried fruit. Feel free to mix and match these extras to fit your taste. If you need gluten-free scones, swap the all-purpose flour. Use a 1-to-1 gluten-free baking mix instead. This mix has the right balance for scones. Check the mix for xanthan gum; if it’s not included, add about 1/2 teaspoon. This helps hold the scones together. The rest of the recipe stays the same. You will still enjoy those fall flavors! You can make these scones vegan with a few easy swaps. Use vegan butter instead of unsalted butter. For the egg, use a flaxseed egg. To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Replace the heavy cream with plant-based milk for brushing. Almond milk or coconut milk works great! These changes keep the flavors while making them vegan-friendly. To keep your Maple Pecan Pumpkin Scones fresh, store them in an airtight container. This helps maintain their soft texture and flavor. You can leave them at room temperature for 2-3 days. If you want to keep them longer, consider freezing them. To freeze your scones, first let them cool completely. Once cool, wrap each scone tightly in plastic wrap. Then, place them in a freezer bag or airtight container. This way, they stay fresh for up to three months. When you're ready to enjoy, thaw them in the fridge overnight. You can also warm them in the oven for a few minutes to restore their freshness. When stored properly, Maple Pecan Pumpkin Scones can last for about 2-3 days at room temperature. If you freeze them, they can last up to three months without losing their taste. Always check for any signs of spoilage before eating. Enjoy your delightful scones! You can tell the scones are done when they turn golden brown. Insert a toothpick into the center of a scone. If it comes out clean, they are ready. The baking time is 15 to 18 minutes. Keep an eye on them, as ovens can vary. Yes, you can make the dough ahead of time. After mixing, wrap it in plastic wrap. Store it in the fridge for up to 24 hours. This can save time on a busy morning. Just remember to let it sit at room temperature for a few minutes before baking. These scones pair well with many items. A warm cup of coffee or tea complements the flavors perfectly. You can also serve them with honey or butter. For a special touch, try cream cheese or whipped cream. Fresh fruit, like apples or pears, also makes a great addition. Yes, these scones freeze well. After baking, let them cool completely. Place them in an airtight container or zip-top bag. They can last up to three months in the freezer. To enjoy, simply thaw and warm them in the oven for a few minutes. You learned the basics of making delicious Maple Pecan Pumpkin Scones. We covered the key ingredients, ways to change them, and the best measuring tips. I shared step-by-step instructions to help you mix and bake. You now have valuable tips for perfect, flaky scones and ideas for tasty toppings. Remember, you can store them to enjoy later, making your baking easy and fun. Embrace your creative side with different flavors and options. Enjoy your scones straight from the oven or with a friend! Happy baking!

Maple Pecan Pumpkin Scones

Indulge in the perfect autumn treat with these Maple Pecan Pumpkin Scones! Bursting with warm spices, creamy pumpkin, and crunchy pecans, these scones are ideal for your fall gatherings. Easy to make and incredibly delicious, they will fill your kitchen with delightful aromas. Ready in just 30 minutes, you can whip up a batch in no time. Click through to explore the full recipe and elevate your baking game this season!
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Ingredients
  

2 cups all-purpose flour

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup unsalted butter, cold and cubed

1/2 cup pumpkin puree

1/4 cup maple syrup

1 large egg

1/2 cup chopped pecans

1/4 cup heavy cream (for brushing)

Extra chopped pecans (for topping)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

      Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.

        In a separate bowl, whisk together the pumpkin puree, maple syrup, and egg until well combined.

          Pour the pumpkin mixture into the dry ingredients and stir until just combined. Do not overmix.

            Gently fold in the chopped pecans.

              Transfer the dough onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut the circle into 8 triangles (like a pizza).

                Place the scones on the prepared baking sheet, spacing them apart. Brush the tops with heavy cream and sprinkle extra chopped pecans on top.

                  Bake for 15-18 minutes or until the scones are golden brown and a toothpick comes out clean from the center.

                    Allow to cool slightly on a wire rack before serving.

                      Prep Time: 15 minutes | Total Time: 30-35 minutes | Servings: 8 scones