Comments on: Pumpkin Pecan Scones with Maple Glaze

By: Kate

Tue, 20 Apr 2021 19:11:57 +0000

By: Morgan S

Tue, 20 Apr 2021 15:13:08 +0000

Really excited to make these! Am I to assume that the ginger in this recipe is ground ginger?

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By: Kate

Fri, 19 Mar 2021 18:46:21 +0000

By: Michelle

Tue, 16 Mar 2021 16:04:54 +0000

I make these all the time when friends/family come over for coffee. I also add chopped candied ginger to the mix when adding the pecans, and sometimes substitute maple extract for the vanilla. OMG these are SOOO good! Thank you, Kate!

★★★★★

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By: Kate

Tue, 23 Feb 2021 19:45:31 +0000

By: Angie

Sat, 20 Feb 2021 14:54:47 +0000

So yummy!! I had already made a batch of pumpkin pie spice and used 2t of that with a bit of added cinnamon (just because I love it!) the maple glaze is the ultimate! Love your site! Thanks for all the great inspiration!

★★★★★

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By: Kate

Sat, 30 Jan 2021 15:17:55 +0000

By: Batya Wiener

Thu, 21 Jan 2021 15:51:33 +0000

Hi! I am making these in preparation for a brunch tomorrow morning. Do you have any recommendations on how to store the scones?

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By: Rachael

Sun, 29 Nov 2020 14:36:27 +0000

While looking up the recipe for one of our autumn breakfast stand-bys (your healthy pumpkin muffins, which my kids and I adore), I saw this one and thought I’d change it up this Sunday morning. They are amazingly delicious! I was sad for you that you missed your Halloween party friends this year, as we all did, but glad the silver lining was this recipe. Btw, I made a powdered coconut sugar in my blender for the maple glaze, and it worked wonderfully. Thank you, Kate!

★★★★★

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By: Amy

Thu, 26 Nov 2020 18:31:48 +0000

In reply to Kate.

Absolutely fantastic! First time making scones. Its hard to find pumpkin purée mix here, so I made my own by roasting a kabocha then putting it in the food processor to get creamy. Also, I grated frozen butter into the mix instead of cutting butter real small, it worked great. After I formed dough into a ball I let chill in the fridge for 10 minutes while I cleaned then cut up in 8 slices and baked, came out perfect. For the topping I attempted to make powder sugar with monk fruit sugar, but didn’t powder as well as I anticipated but I still mixed with the other topping ingredients and came out delicious. I only used about 1/4 of the topping mix as I don’t like it too sweet. Crumbled the rest of the pecans on top. Definitely a keeper! Highly recommend for anyone to bake this.

★★★★★

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