Pumpkin Scones with Maple Glaze & Pecans

This pumpkin scone recipe uses ½ cup of pumpkin puree so it’s a great way to use leftover canned pumpkin from another recipe. You can bake them and enjoy them fresh the oven; make ahead and reheat, then glaze them; or freeze them unbaked. They can go directly from the freezer to the oven with just a few extra minutes of baking time.

Pumpkin Scones with Maple Glaze & Pecans,

recipe adapted from Southern Lady Magazine

subheading: Ingredients:

2 cups all purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

½ cup firmly packed brown sugar

2 teaspoons pumpkin pie spice

½ cup (1 stick) cold butter, diced

½ cup pumpkin puree (I used Libby’s)

3 tablespoons half and half

1 large egg

2 teaspoons vanilla extract

⅓ cup chopped pecans

Directions at homeiswheretheboatis.net

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