Name: Pumpkin Pecan Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 scones
Cuisine: American

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1/6

Pumpkin Pecan Scones

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 425°F.

In a bowl whisk together the flour, brown sugar, baking powder, salt, cinnamon and nutmeg.

Mix together the butter and flour mixture 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.

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.

On a lightly floured piece of parchment paper, gently press the dough into a 1-inch thick circle, about 8 inches in diameter.

Using a knife or bench scraper, cut the circle into 8 even triangles (wedges) and gently pull apart on the parchment.

Transfer the parchment paper onto a baking sheet and bake for 20 minutes or until golden.

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Tips & Tricks (5)

Toast Your Pecans First 🥜
Lightly toast the pecans in a 350°F oven for 8-10 minutes before chopping and folding into the dough to intensify their flavor and ensure maximum crispiness in the final scones.
Keep Butter Ice Cold ❄️
Cut your unsalted butter into small cubes and keep it in the freezer until the last moment before mixing; this creates distinct pockets of butter that produce wonderfully flaky, tender scones.
Don't Overmix the Dough 🧈
Mix wet and dry ingredients just until combined—overworking develops too much gluten, resulting in dense, tough scones instead of light and crumbly ones.
Brush with Egg Wash Strategically 🥚
Apply a beaten egg wash only to the tops of shaped scones (not the sides) just before baking to achieve a gorgeous golden-brown exterior while maintaining tender edges.
Use Pumpkin Puree, Not Pie Filling 🎃
Always select pure pumpkin puree rather than sweetened pie filling to have full control over the sugar content and ensure the scones aren't overly sweet or have an incorrect moisture balance.