These Pumpkin Pecan Scones are a perfect fall time recipe. Loaded with crispy fresh pecans and pumpkin, these little treats are absolutely delicious!
PinMy 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.
PinAt 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.
PinUnfortunately 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.
PinYou 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.
PinYou 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
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.
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!
Just made these and they are AMAZING!!!!!!!
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
Yes, canned pumpkin will work beautifully!
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.
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!
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!!!!
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!
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.
Do you think this will work with Gluten Free flour?
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!
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.
Have you ever used whole wheat four in scones? You think it could work?!
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/
How do you make the pumpkin purée?
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!