Pumpkin Pecan Scones

Pumpkin Pecan Scones
Pumpkin Pecan Scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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*

Directions

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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