Spiced Pumpkin Pecan Scones with Cinnamon Chips
Warm, flaky, and bursting with seasonal flavor, these Spiced Pumpkin Pecan Scones with Cinnamon Chips are the ultimate autumn treat. Infused with cozy spices like cinnamon, nutmeg, and ginger, these tender scones feature the perfect balance of earthy pumpkin and buttery richness. Each bite is studded with sweet cinnamon chips and crunchy pecans, adding delightful texture and flavor. Topped with a golden egg wash, these scones bake to perfection in under 20 minutes, making them an ideal breakfast or snack to accompany your morning coffee or tea. Whether you’re hosting a fall brunch or indulging in a quiet moment, these scones are guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 2 teaspoons 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, cubed)
- 1/2 cup Pumpkin puree
- 1/3 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1/2 cup Cinnamon chips
- 1/2 cup Chopped pecans
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
Add the cold, cubed butter to the dry ingredients and 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, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Gently fold in the cinnamon chips and chopped pecans until evenly distributed.
Turn the dough out onto a lightly floured surface and shape it into a disk about 1 inch thick and 7 inches in diameter.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them at least 1 inch apart.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the tops of the scones to help them brown.
Bake the scones in the preheated oven for 18-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These scones pair wonderfully with coffee or a dollop of whipped cream!
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 350.5 g | 127% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 123.3 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 163 mg | 13% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 738 mg | 16% | |
*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.
