Best Pumpkin Pecan Scones Recipes

Pumpkin Pecan Scones image

Provided by Cupcake-Princess

Categories Scones

Time 27m

Yield 8 scones

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1 pinch salt
1/2 cup cold butter, cut into pieces
1 egg
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons chopped pecans

Steps:

In a mixing bowl large bowl stir together flour, brown sugar, baking powder, pie spice, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, pumpkin and milk. Add to crumb mixture and stir just until moistened. Stir in pecans.
Turn dough onto a lightly floured surface, knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
Bake at 400° for 12-15 minutes or until golden brown.

Spiced Pumpkin & Pecan Scones With Cinnamon Chips image

Provided by Katzen

Categories Scones

Time 35m

Yield 6 Scones, 6 serving(s)

Number Of Ingredients 16

4 tablespoons butter, softened
4 tablespoons brown sugar
1 egg
1/2 teaspoon maple extract (optional) or 1 tablespoon maple syrup (optional)
1 cup pumpkin puree (250g)
4 tablespoons milk
1 -2 teaspoon pumpkin pie spice or 1 -2 teaspoon mixed spice
2 cups spelt flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup old fashioned oats
1/2 cup pecans
1/2 cup cinnamon baking chips (optional)
2 tablespoons milk
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice or 1 -2 teaspoon mixed spice

Steps:

Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.
Cream together butter and sugar, then beat in egg, pumpkin puree, maple syrup or extract (if using), and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour and oatmeal until a dough forms, add nuts and chips, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk and sprinkle with spiced sugar (mixture of sugar and spice).
Bake in the preheated oven until golden brown on top and bottom, 15 to 20 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving (with the honey butter from referenced recipe if preferred.).

Nutrition Facts : Calories 236.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 53.5, Sodium 308.3, Carbohydrate 21.8, Fiber 1.7, Sugar 13.9, Protein 3.6

PUMPKIN-CRANBERRY-PECAN SCONES image

Yield 15 scones

Number Of Ingredients 14

2 cups Jules Gluten Free All-Purpose Flour [3]
2 Tbs. flaxseed meal (optional, but recommended)
1/4 cup granulated cane sugar
2 tsp. gluten-free baking powder
1/2 tsp. baking soda
1 tsp. pumpkin pie spice (or cinnamon)
4 Tbs. butter or shortening (Earth Balance® Shortening Sticks [4])
2 large eggs (or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
1/2 cup yogurt, dairy or non-dairy (So Delicious® Vanilla coconut yogurt [5])
1/4 cup pumpkin purée
1/2 cup fresh cranberries
1/4 cup chopped pecans (optional)
cinnamon-sugar to sprinkle on the tops before baking
[6]

Steps:

Preheat oven to 400°F. Whisk together all dry ingredients in a large bottom bowl. Cut shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs, yogurt and pumpkin. Gently fold in berries and nuts. Spoon dough onto a parchment-lined baking sheet "drop biscuit" style, and sprinkle with a pre-made cinnamon and sugar mixture. Bake for 8-11 minutes, just until the tops are lightly browned. Do not overcook! Makes approximately 15 scones.

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