Try these Pumpkin Pecan Scones for the perfect fall Breakfast soon. A light and tender scone filled with toasted pecans, pumpkin puree and lots of seasonal spices to embrace the best of fall!

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Let’s welcome October with these tasty Pumpkin Pecan Scones! If you’re a fan of Light and Fluffy Scones, why not give these a try. Fall is the best time to enjoy all things pumpkin and you should check out the post of Pumpkin and Squash Recipes to Make this Fall for many more ideas.

These scones are a wonderful combination of pumpkin, toasted pecans and warm fall spices. Keep reading to see how to make them soon!

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What are These Scones Like

• Difficulty level – Scones are so easy to make and even a beginner can take on this task. They don’t require any equipment or a mixer and don’t use very many ingredients.
• Flavour – I love the buttery and pumpkin taste of these scones with the addition of toasted pecans. A great additions for fall.
• Serving – This recipe makes eight big scones. Remember, in the recipe card you and easily adjust the serving size and it will automatically adjust the ingredients for you.

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Ingredients

• Flour – These scones use all purpose flour.
• Sugar – Granulated white sugar is used in the scones.
• Spices – I used a combination of cinnamon, ginger and nutmeg to give the scones a really rich flavour.
• Baking powder – Baking powder is the raising agent used for the scones.
• Salt – Just regular table salt is used to enhance the flavours.
• Butter – Unsalted cold butter is used for the scones.
• Pumpkin puree – Make sure to use pumpkin puree and not pumpkin pie filling. You can use either store bought pumpkin puree or homemade.
• Cream – Heavy cream is used in the scones.
• Egg – One egg is added to the scone batter.
• Pecans – I added toasted pecans to the scones for a nutty flavour.

NOTE, The full recipe and instructions can be found at the en of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 375 degrees F. Grease and line with parchment paper a large baking sheet.
2. Toast pecans – Add the pecans to a skillet set over medium heat and warm then until they smell fragrant, about 3 – 4 minutes. Shake the pan as they are warming so they don’t burn. Remove from heat and roughly chop the pecans.
3. Combine dry ingredients – In a medium bowl whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger. Add the cut cold butter. Use you hands to incorporate the butter completely into the flour mixture. You will end up with a fine bread crumb like texture. Add the chopped pecans and stir until they are just combined.
4. Finish scone batter – In a separate bowl, whisk together the egg, cream and pumpkin purée. Whisk until smooth. Add this to the dry ingredients and gently stir until it comes together.
5. Shape scones – Transfer the dough to the baking tray and form a 6 inch disk. Cut into 8 equal parts and gently separate them.
6. Bake and serve – Brush with the egg wash. Bake for 15 – 20 minutes or until lightly golden brown. Remove from oven and transfer to a wire rack to cool. Serve warm or at room temperature.

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Recipe Tips

• Don’t overwork the dough – The dough for scones should be sticky and just needs a light amount of flour added to the top to press it down and cut them out. if you stir it too long or knead it too long, the scones will turn out tough.
• Baking time may vary – These bake in my oven at around 18 minutes. Keep in mind all ovens vary. So baking time may vary between 15 – 20 minutes.
• Make smaller scones – You can make two smaller disks and cut each one into eight equal portions for 16 smaller scones.
• Chill the dough – If the dough is really sticky, put it in the fridge for about 15 minutes to firm it up a little. It will be easier to work with once it’s chilled.
• Prep in advance – Make your scones up to the shaping stage. Cover with parchment paper and refrigerate up to 48 hours before baking.

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Substitutions and Flavour Changes

• Pumpkin Puree – You can use either canned pumpkin puree or try my Homemade Pumkin Puree or Slow Cooker Pumpkin Puree.
• Pecans – You can also add toasted walnuts, pumpkin seeds or even toasted chopped almonds.
• Add a glaze – You can easily make a simple glaze for these scones to elevate them a bit if you’d like.

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Serving and Storage

• Serving – Serve these at a Breakfast or Brunch this fall. They go great with whipped butter, a simple glaze or even dressed up with Homemade Caramel Sauce for a epic scone!
• Storage – Store them at room temperature in an airtight container up to three days. Alternatively, they will freeze up to about one month in a freezer proof container or zip lock bag.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!