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Pumpkin Pecan Scones

Soft and cake like scones, filled with the flavors of fall! Bake now or freeze and bake later.

Course baked goods
Keyword Scones, baked goods, breakfast
Prep Time 30 minutes
Cook Time 16 minutes
Servings 20 scones
Author With Two Spoons


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
  • 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


  1. Preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper and set aside.

  2. In a large bowl, combine the flour, sugar, baking soda, and salt. Whisk briefly to mix.

  3. 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.

  4. In a separate bowl, mix together the pumpkin puree, egg, buttermilk, and spices (cinnamon, nutmeg, cloves). Whisk until smooth and well combined.

  5. 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.

  6. 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.

  7. In a small bowl, whisk together the egg, milk, and salt.

  8. Brush the top of each scone with a small amount of egg wash and sprinkle with demerara sugar to taste.

  9. Bake at 375 degrees for 10 minutes. Rotate the pans and bake an additional 6 minutes until just golden.

  10. Allow to cool slightly and serve immediately.