Pumpkin Pecan Scones

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Pumpkin Pecan Scones

September 12, 2018
CA Grown Mom

Susan Phillips

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Eat the Season!
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Eat the Season!
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Pumpkin Pecan Scones

Can you believe it’s Pumpkin Latte Season?  

And in order to keep up with the Fall festivities, I decided to make some deeeeeelicious Pumpkin Pecan Scones!

 

And these aren’t your typical hard textured, crumbly dry scone. 

These are soft, moist and pillowy.

Spiced with nutmeg, cloves, and cinnamon, the batter is perfectly mixed and rustically formed to create a dozen of these goodies.

Have them for breakfast with your morning coffee, or indulge in an after-dinner dessert.  Either way, you will not be disappointed. 

In fact you’ll want to make more!

 

Of course, the main ingredient is our pumpkin puree.  

 

Gather all the dry ingredients and place in a large bowl

 

Stir the dry ingredients well and add the stick of cold, cubed butter.  Cut the butter into the flour mixture until it resembles a coarse meal.

 

Add the puree and other wet ingredients to the bowl

 

Stir well to combine.  

 

Heavily flour a wood board and pat the dough out onto the surface.  You may need to flip the dough over several times to make sure it’s not sticking, adding more flour as needed

 

Using a knife or pizza wheel, slice the dough into wedges

 

Transfer to a parchment lined cookie sheet and bake at 400 for about 10 minutes

 

Remove from the oven and drizzle the maple icing over each scone

 

Before the icing dries, top with finely chopped pecans

 

Holy yum!

Talk about melt in your mouth Autumn goodness.  

 

I would be lying if I didn’t tell you these were all gone within an hour of coming out of the oven.  Thanks to my teenage boys!

 

Happy Baking!

 

Pumpkin Pecan Scones
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. FOR BATTER
  2. 2 cups all-purpose flour
  3. 1/3 cup brown sugar, packed
  4. 1 teaspoon cinnamon
  5. 1 teaspoon baking powder
  6. 3/4 teaspoon ground cloves
  7. 1/2 teaspoon ground ginger
  8. 1/2 teaspoon ground nutmeg
  9. 1/2 teaspoon baking soda
  10. 1/4 teaspoon salt
  11. 1/2 cup unsalted butter, cut into cubes
  12. 1/2 cup pumpkin puree
  13. 3 tablespoons milk
  14. 1 large egg
  15. 2 teaspoons vanilla extract
  16. FOR ICING
  17. 1 cup powdered sugar
  18. 1 T. melted butter
  19. 2 tsp. maple extract
  20. 2-3 T. milk
Instructions
  1. Preheat oven to 400
  2. Combine all the dry ingredients in a large bowl and stir to combine
  3. Add the butter and mix with a pastry cutter or bare hands until all the butter is worked in
  4. Combine the puree, milk, egg and vanilla in a small bowl and whisk
  5. Add to the flour butter combination and stir until makes a wet dough
  6. Heavily flour a wood board and pat the dough down, turning several times to make sure it doesn't stick
  7. Cut the dough into wedges. Bake for 10 minutes on a parchment lined baking sheet
  8. Prepare the icing by placing all the ingredients in a bowl and whisk to combine. Place a spoonful or two over each baked, slightly cooled scone. Dust with chopped pecans
Adapted from Inspiration
Adapted from Inspiration
California Grown http://www.californiagrown.org/

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