Pumpkin Pecan Scones
Indulge in a cozy autumn treat with these Pumpkin Pecan Scones, a perfect blend of warm fall spices and buttery richness. Flavored with aromatic cinnamon, nutmeg, and ginger, these tender scones highlight the natural sweetness of pumpkin puree and the nutty crunch of toasted pecans. Their soft, flaky texture is complemented by a luscious maple glaze, adding just the right touch of sweetness to every bite. Quick and easy to prepare, this recipe comes together in under 35 minutes, making it ideal for brunch gatherings, afternoon tea, or simply a pumpkin-filled breakfast treat. Whether you’re savoring them warm from the oven or enjoying them at room temperature, these scones are a must-try for any fall baking enthusiast.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground ginger
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, cold and cubed
- 1/2 cup Pumpkin puree
- 1/4 cup Heavy cream
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1/2 cup Toasted pecans, chopped
- 1/2 cup Powdered sugar (for glaze)
- 1-2 tablespoons Milk (for glaze)
- 1 tablespoon Maple syrup (for glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, ground cinnamon, nutmeg, ginger, and salt. Whisk together to combine.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until the dough just comes together. Do not overmix.
Fold in the toasted pecans, ensuring they are evenly distributed throughout the dough.
Transfer the dough to a lightly floured surface and shape it into a 1-inch thick circle, approximately 8 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges (like a pizza).
Place the wedges on the prepared baking sheet, spacing them about 1-2 inches apart.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
While the scones cool slightly, prepare the glaze by whisking together powdered sugar, milk (start with 1 tablespoon and add more if needed for desired consistency), and maple syrup until smooth.
Drizzle the glaze over the warm scones and let it set before serving. Enjoy!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 18.0 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
