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Pumpkin Pecan Scones; A Easy Baked Breakfast for Fall
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Fall is the perfect time for warm, cozy baked breakfast treats, and our Pumpkin Pecan Scones are the perfect example. Made with pumpkin puree and a blend of spices including cloves, cinnamon, and nutmeg, these scones are bursting with Fall flavor. And with the added crunch of chopped pecans, they are sure to become a new favorite.
This baked breakfast of Pumpkin Pecan Scones is easy to make!
One of the best things about these scones is how easy they are to make. Simply whisk together the dry ingredients, then cut in the butter and stir in the pumpkin puree and wet ingredients. Then pat the dough into a circle and cut it into wedges. Bake for 10 minutes and you’ll have a delicious breakfast ready to enjoy.
Can Pumpkin Pecan Scones be baked ahead of time?
These scones are also perfect for making ahead of time. Simply bake them as directed and let them cool completely. Then, store them in an airtight container and reheat them in the oven or microwave when you’re ready to enjoy. They are just as delicious eaten at room temperature as they are warm from the oven.
Can this recipe be made with homemade or store-bought pumpkin puree?
Yes, you can use either homemade pumpkin puree or store-bought 100% pumpkin puree, not canned pumpkin pie filling, in this baked breakfast recipe.
California is well-known for its pumpkin production, and it’s no surprise given the ideal growing conditions in the state. With its warm, sunny climate and rich soil, California is the perfect place to grow pumpkins. And with the abundance of pumpkin farms in the state, it’s easy to find fresh, locally-grown pumpkins to make pumpkin puree.
What’s it like to be a pumpkin farmer?
We visited Van Gronigan and Sons Pumpkin Farms in Manteca, CA where we met up with Ryan Van Gronigan, a third-generation pumpkin farmer, to see what a day on the pumpkin farm is like.
If you’ve carved a Jack-O-Lantern or decorated your porch this fall, there’s a chance that pumpkin might have been grown by Van Gronigan and Sons! This Manteca family farm harvests MILLIONS of pumpkins every fall.
Click here to learn more about this pumpkin farm.
How Pumpkins are Grown in California
Have you ever wondered how pumpkins are grown? We met with two California pumpkin farmers to get the inside scoop (no pun intended).
Click here to learn how pumpkins are grown in California.
Our Pumpkin Pecan Scones are the perfect easy-baked breakfast for Fall. With their delicious blend of flavors and ease of preparation, they are sure to become a new favorite. And with the added bonus of using locally-grown pumpkin puree, they are a tasty and sustainable way to enjoy the flavors of Fall.
Baked breakfast recipes you should try next!
I love a cozy baked breakfast, don’t you?! Here are a few of our favorite ways to make a baked breakfast.
Baked Oatmeal Fig Stuffed Pears
Get ready to really wow your family with this recipe for Baked Oatmeal and Fig Stuffed Pears. These tender baked pears have a surprise hidden underneath the baked oatmeal top, a perfectly roasted fig half! The sweet aromatic flavors of pear and fig are a perfect complement to each other in this new take on a recipe for baked oatmeal.
Click here for this delicious baked breakfast recipe.
An Easy Recipe for Baked French Toast with Apples
We admit, this isn’t a traditional French toast recipe, it’s better! This recipe for baked French toast pairs buttery Brioche bread with cinnamon-laced Granny Smith apples, cream cheese, and toasted walnuts.
Click here for this delicious baked breakfast recipe.
Did you make any of these delicious baked breakfast recipes? Be sure to share your cookies with us by snapping a pic and tagging us on social using #CAGROWN.
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Pumpkin Pecan Scones
Ingredients
For Batter
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cut into cubes
- 1/2 cup pumpkin puree
- 1/3 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
For Icing
- 1 cup powdered sugar
- 1 tablespoon melted butter
- 1-3 tablespoons milk
- 2 teaspoon maple extract
Instructions
- Preheat oven to 400 degrees.
- Combine all the dry ingredients in a large bowl and stir to combine.
- Add the butter and mix with a pastry cutter or bare hands until all the butter is worked in.
- Combine the puree, milk, egg, and vanilla in a small bowl and whisk.
- Add to the flour butter combination and stir until makes a wet dough.
- Heavily flour a wood board and pat the dough down, turning several times to make sure it doesn't stick.
- Cut the dough into wedges. Bake for 10 minutes on a parchment lined baking sheet.
- Prepare the icing by placing all the ingredients in a bowl and whisk to combine. Place a spoonful or two over each baked, slightly cooled scone. Dust with chopped pecans.