Pumpkin Pecan Scones
By bridgetinma
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*
Details
Preparation
Step 1
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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