Pumpkin Pecan Scones
Fall is the perfect time for warm, cozy baked breakfast treats, and our Pumpkin Pecan Scones are the perfect example.
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.
Nutrition
Calories: 229kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 37mgSodium: 148mgPotassium: 69mgFiber: 1gSugar: 16gVitamin A: 1881IUVitamin C: 0.4mgCalcium: 43mgIron: 1mg
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