These Pumpkin Pecan Scones are a perfect fall time recipe. Loaded with crispy fresh pecans and pumpkin, these little treats are absolutely delicious!
My kids are obsessive scone eaters. So much so that whenever we’re at our favorite little neighborhood breakfast place, no matter what other freshly baked goods happen to be on display — chocolate muffins, fruit-filled hand pies, unknown pastries piled high with powdered sugar — Kenya, Chloe and Gemma always choose the scones. Always.
At this little shack in the woods near our house (that’s literally what this breakfast place is), they make the most insanely delicious homemade scones seasonally, like cherry for Valentine’s Day or blueberry in late summer. We haven’t been to this little gem of a shack in a few months, but I would bet anything that right about now they are baking fresh pumpkin scones.
Unfortunately we don’t get to our beloved breakfast spot enough, so inspired by the fall and sight of pumpkins seemingly everywhere I look, I came up with this Pumpkin Pecan Scones recipe. Fall spices, crispy toasted pecans, a touch of sweet golden brown sugar, and of course, pumpkin, make these scones just about the most perfect treat you could want to enjoy this time of year.
You should have seen the kids’ faces when they came home after school last week and I had a tray of just-out-of-the-oven pumpkin scones read to go. I later wished I had doubled the recipe because the batch I made barely lasted a day. Luckily these scones are easy enough to make in a jiff whenever you get the urge! If you’re looking for more scone recipes try these Dried Cherry Scones, Whole Wheat Chocolate Chip Scones or Spinach Cheddar Chive Scones.
You can never have enough pumpkin recipes this time of year, so give these Pumpkin Pecan Scones a try! Let me know if you make them and what you think by tagging me on social media.
Pumpkin Pecan Scones
For the Scones:
- 3 cups all purpose flour
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chilled unsalted butter, cut into small cubes
- 2/3 cup pumpkin puree
- 2 large eggs
- 1/2 cup chopped toasted pecans*
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk of choice, slowly add until desired consistency
- Preheat oven to 425°F.
- In a bowl whisk together the flour, brown sugar, baking powder, salt, cinnamon and nutmeg.
- Mix together the butter and flour mixture using your fingertips, a pastry blender or two knives until it forms the texture of coarse meal. It’s okay if a few larger pieces remain.
- In a separate bowl, whisk together the egg and pumpkin. Add the pumpkin mixture and the pecans to the flour mixture and mix until combined.
- On a lightly floured piece of parchment paper, gently press the dough into a 1-inch thick circle, about 8 inches in diameter.
- Using a knife or bench scraper, cut the circle into 8 even triangles (wedges) and gently pull apart on the parchment.
- Transfer the parchment paper onto a baking sheet and bake for 20 minutes or until golden.