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!
Pumpkin Pecan Scones (8 large scones)
- 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*
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.