Pumpkin Pecan Scones
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!
Servings: 8 scones
Calories: 197kcal
Ingredients
- 2 cups all purpose flour
- 1/3 cup granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup butter cold and cut into small pieces
- 1/2 cup pecans
- 2 Tablespoons cream
- 1 Egg
- 1/3 Cup pumpkin Purée
- extra egg for brushing scones
Instructions
- Preheat oven to 375 degrees F. Grease and line with parchment paper a large baking sheet.
- 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.
- 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.
- 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.
- Transfer the dough to the baking tray and form a 6 inch disk. Cut into 8 equal parts and gently separate them.
- 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- 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.
Nutrition Facts
Pumpkin Pecan Scones
Amount Per Serving (1 scone)
Calories 197
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.003g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 28mg9%
Sodium 299mg13%
Potassium 81mg2%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 10g11%
Protein 5g10%
Vitamin A 1914IU38%
Vitamin C 1mg1%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.