Pumpkin Pecan Scones
These pumpkin pecan scones are the perfect accompaniment to your fall celebrations. “At this little shack in the woods near our house, they make the most insanely delicious homemade scones seasonally, like cherry for Valentine’s Day or blueberry in late summer,” says Catherine McCord—a model turned The Food Network judge, cookbook author and founder of the food blog Weelicious and meal delivery service One Potato. “We haven’t been to this little gem of a shack in a few months, but I would bet anything that right about now they are baking fresh pumpkin scones.” The mother of three used this cozy cafe’s pastries as inspiration for this pumpkin-packed holiday recipe.
- 3 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chilled unsalted butter, cut into small cubes
- 2/3 cup pumpkin puree
- 2 large eggs
- 1/2 cup chopped toasted pecans
- Preheat oven to 425°F.
- In a bowl whisk together the flour, brown sugar, baking powder, salt, cinnamon and nutmeg.
- Mix together the butter and flour mixture using your fingertips, a pastry blender or two knives until it forms the texture of coarse meal. It’s okay if a few larger pieces remain.
- In a separate bowl, whisk together the egg and pumpkin. Add the pumpkin mixture and the pecans to the flour mixture and mix until combined.
- On a lightly floured piece of parchment paper, gently press the dough into a 1-inch thick circle, about 8 inches in diameter.
- Using a knife or bench scraper, cut the circle into 8 even triangles (wedges) and gently pull apart on the parchment.
- Transfer the parchment paper onto a baking sheet and bake for 25 minutes or until golden.