Gluten-Free Portuguese Pumpkin Maple Scones with Caramelized Pecans

What Makes This Special

These scones embody the spirit of a Portuguese lanche (afternoon tea) with a luxurious autumnal upgrade. The roasted pumpkin adds natural sweetness and moisture, while maple syrup lends subtle, woodsy complexity and ties the fall flavors together. Caramelized pecans add a decadent, toasty crunch, and the gluten-free blend ensures everyone can partake. You’ll bake like a true master, balancing advanced techniques—like nut caramelization and controlled lamination—to yield tender, aromatic scones worthy of a festive Thanksgiving table.

Ingredients

Thoughtfully chosen, each ingredient amplifies seasonal warmth while honoring Portuguese pastry tradition. The roasted pumpkin provides a silky base and gentle earthiness, the maple syrup delivers moisture and flavor depth unique from honey or sugar, and caramelized pecans offer textural intrigue. Using a blend of gluten-free flours ensures structure and crumb without sacrificing flavor or authenticity.

For the Scones

• Roasted Pumpkin Puree: Adds natural sweetness, moisture, and a gorgeous orange hue.
• Maple Syrup: Central to the recipe’s identity, it infuses the dough with nuanced, caramel-wood flavor and extra tenderness.
• Gluten-Free Flour Blend: Choose a blend with xanthan gum for structure; if your blend lacks it, add 1 g xanthan gum.
• Almond Flour: Contributes richness, subtle flavor, and a tender crumb.
• Caramelized Pecans: Provide a sweet, nutty contrast and autumnal crunch.
• Spices: Cinnamon, nutmeg, and ginger evoke the season and harmonize with pumpkin and maple.

Instructions

Step 1: Roast and Prepare Pumpkin Puree

Cut 300 g peeled pumpkin into cubes. Toss with a drizzle of olive oil and roast at 200°C (fan 180°C) for 30–35 minutes, until soft and lightly caramelized. Cool slightly, then mash or puree until smooth. Measure out 200 g for the recipe. This enhances depth and prevents soggy scones.

Step 2: Caramelize the Pecans

In a small saucepan over medium heat, combine 40 g caster sugar and 20 ml water. Stir until sugar dissolves and turns pale amber. Add 75 g pecan halves, toss quickly to coat, and spread on parchment to cool. Chop 70 g for the dough (reserve a few for garnish if desired). Caramelization adds crunch and a rich, nutty sweetness.

Step 3: Prepare Dry Ingredients

In a large bowl, whisk together 275 g gluten-free flour blend, 30 g almond flour, 15 g cornstarch, 70 g caster sugar, 12 g baking powder, 3 g salt, and spices. Mix thoroughly to aerate and evenly distribute leavening.

Step 4: Cut in Cold Butter

Add 100 g cold, cubed butter. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse breadcrumbs, with pea-sized bits for flakiness. Work quickly to keep butter cold—this creates rise and layers.

Step 5: Add Pumpkin, Maple, and Wet Ingredients

In a separate bowl, whisk 200 g roasted pumpkin puree, 50 g maple syrup, 1 egg, 40 ml milk, and 60 ml cream until smooth. Pour over the dry mixture. Add caramelized pecans. Gently fold just until a shaggy dough forms.

Step 6: Laminate for Flaky Layers

Turn dough onto a floured (gluten-free) surface. With floured hands, gently pat into a 2 cm thick rectangle. Fold in thirds like a letter, rotate 90°, gently pat and fold again. Repeat once more. This advanced step mimics puff pastry for superior flakiness.

Step 7: Shape and Chill

Pat dough into a 2.5 cm thick round. Use a sharp, floured knife or bench scraper to cut into 10 wedges. Place scones on a parchment-lined baking sheet, spacing well. Chill in the fridge for 30 minutes—this relaxes gluten-free starches and firms up butter for best lift.

Step 8: Bake

Preheat oven to 210°C (fan 190°C). Brush scones with egg wash. Optional: sprinkle with a pinch of maple sugar or reserved caramelized pecans. Bake for 16–18 minutes, rotating tray halfway, until scones are risen and golden-brown. They should feel set but tender.

Step 9: Maple Glaze (Optional)

While scones cool, whisk 60 g powdered sugar with 20 ml pure maple syrup and a splash of cream. Drizzle over cooled scones for extra maple glory.

Pro Tips

• Chill everything: Cold butter, eggs, and milk yield the flakiest scones—warm dough = greasy, flat scones.
• Caramelize carefully: Watch the sugar closely during caramelization—too dark and it turns bitter; too light and you miss depth.
• Handle gently: Overworking gluten-free dough can make it tough. Fold gently and only as needed for lamination.

Troubleshooting

Scones spread too much? Dough may have been too warm or too moist—ensure all ingredients are cold, and chill shaped scones before baking.

Dense or gummy texture? Overmixing or excess liquid is usually to blame. Fold only until just combined and use the specified pumpkin weight.

Variations

• Spiced Cranberry: Add 50 g dried cranberries soaked in orange juice for tangy bursts.
• Chocolate Hazelnut: Swap pecans for hazelnuts and fold in 40 g chopped dark chocolate.
• Vegan: Substitute butter for vegan block margarine, dairy for almond cream/milk, and egg for 30 g aquafaba per egg.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat gently in a 150°C oven for 6–8 minutes to refresh texture and aroma.

With these scones, you’ll bring the glow of Portuguese hospitality—and an unmistakable autumnal flourish—to your Thanksgiving table. Happy baking!