Pumpkin Pecan Scones - A Taste of Fall

CookingWithCarolyn's picture

Oct. 07, 2014

Trying to bring a little Fall to the table. These Pumpkin Pecan Scones can be made at home and you won't have to buy them at the local fancy coffee shops anymore. Take these to your next office brunch and you'll have them coming back for more.


All purpose flour 2 Cup (32 tbs)
Granulated sugar 7 Tablespoon
Baking powder 1 Tablespoon
Salt 1/2 Teaspoon
Ground cinnamon 1 Teaspoon
Nutmeg 1/2 Teaspoon
Ground ginger 1/2 Teaspoon
Ground cloves 1/2 Teaspoon
Cold butter 6 Tablespoon , cut in cubes
Canned pumpkin puree 1/2 Cup (8 tbs)
Half and half 3 Tablespoon
Egg 1 Large
Chopped pecans 1/3 Cup (5.33 tbs)
For the icing
Powdered sugar 17 1/3 Tablespoon ((1 Cup + 4 Teaspoons))
Pure vanilla 1/4 Teaspoon



Preheat oven to 425 degrees


2.     In a food processor, combine the flour, sugar, baking powder, salt, and spices. Pulse 4 or 5 times. Next add the cold butter and pulse until the flour mixture is coarsely ground (The butter should be about the size of small peas.)

3.     Pour the flour mixture into a large bowl and set aside.

4.     In another bowl, combine the pumpkin, half-and-half, and egg, whisk until well combined. Pour the pumpkin mixture into the dry ingredients.

5.     Using a spatula, fold the mixture together just until most of the flour is absorbed.

6.     Finally, add the pecans and continue to fold the dough over itself until the remaining flour is absorbed and the pecans are well distributed. The dough should be slightly sticky.

7.     Cover the bowl with saran wrap and refrigerate for about 15 minutes.

8.    Dust a board, or clean counter top, with flour. This is going to keep the dough from sticking.) Flour your hands. Place the refrigerated dough onto the floured surface.

9.     Pat the cold dough out into an 8-inch disk and it should be ½-inch thick. Cut the disk in half and then cut each half into 4 wedges. 

10.Place the scone wedges onto a baking sheet lined with parchment paper (or spray the baking sheet with baking spray).

11.  Brush each wedge with half-and-half. Bake at 425 degrees for 15 to 16 minutes.

12. Meanwhile, make the icing. Combine the powdered sugar, half-and-half, and vanilla in a bowl and whisk until smooth. Set it aside to slightly thicken.

13. Once the scones are done, allow them to cool on the baking sheet for about 45 minutes. Then drizzle each scone with the icing. Allow the icing to set for 5 to 10 minutes.


Serve it with a beverage of choice

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 436Calories from Fat 125

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 347 mg14.46%

Total Carbohydrates 73 g24.3%

Dietary Fiber 2 g8%

Sugars 45 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet