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Pumpkin Pecan Scones

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 pastry piled high with powdered sugar -- Kenya and Chloe always choose the scones. Always. At this little shack in the woods (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 today's 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 November.You should have seen Kenya's face when I picked him up after school last week with a just-out-of-the-oven pumpkin scone in my hand. I later wished I had doubled the recipe because the batch I made barley lasted a day. Luckily these scones are easy enough to make in a jiff whenever you get the urge!

* And the shot I grabbed as Chloe was diving into them for her snack!

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Pumpkin Pecan Scones (8 large scones)

Prep Time: 10 mins Cook Time: 25 mins

Ingredients

  • 2 1/2 cups All Purpose Flour
  • 1/3 cup packed brown sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon 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*

Preparation

1. Preheat oven to 425°F.

2. In a bowl whisk together the flour, brown sugar, baking powder, salt, cinnamon and nutmeg.

3. Mix together the butter and flour 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.

4. 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.

5. On a lightly floured piece of parchment paper, gently press the dough into a 1-inch thick circle, about 8 inches in diameter.

6. Using a knife or bench scraper, cut the circle into 8 even triangles (wedges) and gently pull apart on the parchment.

7. Transfer the parchment paper onto a baking sheet and bake for 25 minutes or until golden.



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.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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20 comments

  • Kristina Tyler

    These sound delicious and not too hard to make. i have another mini scone recipie that i love, but they are a little more invloved. These sound delicious and easy!

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  • Tania Harvey

    How do you make the pumpkin purée?

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    • Catherine

      Follow these directions for roasting the pumpkin, then scoop out the flesh, place it in a blender or food processor and pulse until smooth! http://b12.ba4.myftpupload.com/2008/10/27/roast-pumpkin-toasted-pumpkin-seeds/

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  • Stacy

    Have you ever used whole wheat four in scones? You think it could work?!

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    • Catherine

      I tested these with White Whole Wheat flour and the texture was fine, but the taste was a little off. With whole wheat flour you'll just get a different, more nutty flavor.

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  • Tina C

    I had everything on hand for these so I made them this morning- you were not joking about doubling the batch. These were very very good!! Thank you for sharing!

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  • ShayD

    Do you think this will work with Gluten Free flour?

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  • Catherine

    My Mom makes chocolate chip scones almost exactly like these except instead of pumpkin she uses yogurt and no nuts. I can't wait to try these. I just need to get pecans.

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  • PragmaticMom

    Your kids are so civilized!! I love scones with tea too! I think I would make these for myself but I'd share with my kids too!

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  • Beth

    These are delicious and so easy to make! I used whole wheat pastry flour and dried cranberries.... Yum! Thanks for such a delicious recipe. By the way your cookbook is AMAZING! My picky eater has eaten everything I've made from it so far.... THANK YOU!!!!

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  • Brie

    Made these this morning! I veganized them though! I used coconut oil instead of the butter and flax seeds and water instead of the egg. Came out delicious!

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  • Maurine

    I'm assuming canned pumpkin will work? Cant wait to make these today, I'm scrambling for easy breakfast on the go for the preschooler that is obsessed with Nutrigrain bars that I am tired of buying.

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    • Catherine

      Yes, canned pumpkin will work beautifully!

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  • Carrie Foster

    Catherine, those scones look positively delicious! A breakfast of warm scones and a hot cup of coffee is my favorite way to start the day. Thanks for sharing an easy recipe for these yummy breakfast treats. – Carrie from Sam’s Club

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  • Michelle

    Just made these and they are AMAZING!!!!!!!

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  • Jen LaBaire

    These came out sooo good! One problem I had, though...toasted my pecans for 5 min and they were burned to a crisp...tried again for half the time and they were perfect :) Thanks for another great recipe!

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  • Jen Freshinista

    I made these with golden raisins this morning. Delish!

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    • Muhammet

      I tried to make some scones a few days ago but they tunerd out wrong and I don't know why. So I might try your mum's recipe and see if they turn out alright!

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  • Dance

    loved them

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  • Samantha McKenzie

    i just just made these but they were very dry coming together. In fact I really couldn't mix them all together. Thoughts?

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