Menu Enter a recipe name, ingredient, keyword...

Pumpkin Pecan Scones

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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.

You'll also love

Review this recipe

Pumpkin Pecan Pie - Libby's Carla Hall's Pumpkin Chocolate Cake