Pumpkin Pecan Scones
These Pumpkin Pecan Scones are a perfect fall time recipe. Loaded with crispy fresh pecans and pumpkin, these little treats are absolutely delicious!
Ingredients
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
Instructions
- 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.
Notes
*Note: If you have raw pecans, roughly chop them and then place them on a baking sheet in a 400°F oven for 5 minutes, stirring once halfway through.
Nutrition
Calories: 340kcal | Carbohydrates: 42g | Protein: 6g | Fat: 17g | Cholesterol: 30mg | Sodium: 400mg | Fiber: 2g | Sugar: 10g
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