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|
|Ground cinnamon||1 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|
|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
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 %
Calories 3488Calories from Fat 1000
% Daily Value*
Total Fat 112 g172%
Saturated Fat 48 g240%
Trans Fat 0 g
Sodium 2776 mg115.68%
Total Carbohydrates 584 g194.4%
Dietary Fiber 16 g64%
Sugars 360 g
Protein 40 g80%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet