Photo: Jonas Ducker
Pumpkin Pecan Scones with Maple Glaze
18 ingredients
15 min + 16 min
8
openrecipes
Vegan (or not) whole wheat pumpkin pecan scones topped with a delightful maple glaze.
Estimated Nutrition (whole recipe, rough)
1184
Calories
26g
Protein
54g
Fat
151g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup raw pecans
- 2 cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- 1/4 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves or allspice
- 1/2 teaspoon salt
- 1/3 cup solid coconut oil or 5 tablespoons cold butter
- 3/4 cup pumpkin puree
- 1/4 cup milk of choice (almond milk, low fat milk, etc.)
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/8 t fine grain sea salt
- 1 tablespoon melted coconut oil or butter
- 1/2 teaspoon vanilla
- 1/4 cup good maple syrup, more if needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes