It’s pumpkin season, friends. This versatile little squash is probably best known for the eponymous seasonal latte and as a fall decoration, but I love to bake with it. From my Mother-in-law’s famous pumpkin bread to our pumpkin pancakes, pumpkin is a key ingredient in so many of my fall and winter recipes. This week I’m sharing our new recipe for Pumpkin Pecan Scones.
Similar to our White Chocolate Cranberry Scones, these pumpkin pecan scones are definitely a more cake-like take on the tea time classic. No dry, crumbly pastry here! The pumpkin gives the scones a good bit of moisture and a beautiful golden color. These scones are also full of the flavors of fall – slightly spicy cinnamon and warm nutmeg – and studded with bits of pecan for crunch. I topped them with a light egg wash and some demerara sugar, but they are equally tasty (and a little more decadent) when topped with a simple confectioners sugar glaze.
One of my favorite things about these scones is that they are easily customizable. Don’t do nuts? Leave them out or add some white chocolate or cinnamon baking chips. Only have walnuts? Perfect. Toss them in. No egg wash? They’ll be fine (though I do love the extra texture from the wash). Grab what you have and get baking!
The scones are best eaten on the day they are made, but will keep in an airtight container for about three days. Better yet, they are perfect for making ahead and freezing the unbaked scones. Just flash freeze the portioned scone dough (minus the egg wash) on a baking sheet before transferring them to a storage bag or container in the freezer. When you’re ready for fresh scones, grab a few out of the freezer, add your egg wash, and pop them in the oven. About 20 minutes later, you’ll have fresh pumpkin pecan scones ready for an afternoon treat!
Looking for more scone recipes? Give these a try:
White Chocolate Cranberry Scones
Ready to get baking? Find the recipe for our Pumpkin Pecan Scones below.
Pumpkin Pecan Scones
Soft and cake like scones, filled with the flavors of fall! Bake now or freeze and bake later.
For the Scones
- 3 cups all purpose flour
- ¾ cup granulated sugar
- 1 Tablespoon baking soda
- ½ teaspoon kosher salt
- 1 cup cold butter, cubed
- 4 ounces cream cheese, cubed
- 1 cup pumpkin puree
- 1 egg
- 1 cup buttermilk
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon or just a pinch of ground cloves
- ½ cup chopped pecans
For the Egg Wash
- 1 egg lightly beaten
- 1 Tablespoon milk or heavy cream
- 1 pinch kosher salt
- demarara sugar, for sprinkling
Preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
In a large bowl, combine the flour, sugar, baking soda, and salt. Whisk briefly to mix.
Add the cold butter and cream cheese cubes to the flour mixture and use a pastry cutter to blend until the mixture resembles coarse sand. Don't over mix.
In a separate bowl, mix together the pumpkin puree, egg, buttermilk, and spices (cinnamon, nutmeg, cloves). Whisk until smooth and well combined.
Slowly add the pumpkin mixture to the large bowl with the butter/flour mix. I find it's easiest to use my hands to bring the dough together without over mixing. It will be a wet dough.
Using a small dough scoop or spoon, divide the batter into approximately 20-24 small drop like biscuits/scones and place, evenly spaced, on the prepared baking sheets.
In a small bowl, whisk together the egg, milk, and salt.
Brush the top of each scone with a small amount of egg wash and sprinkle with demerara sugar to taste.
Bake at 375 degrees for 10 minutes. Rotate the pans and bake an additional 6 minutes until just golden.
Allow to cool slightly and serve immediately.
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