Pumpkin scones with pecans are the perfect treat alongside a hot cup of coffee or tea. This easy scones recipe is baked up and ready to eat in less than 30 minutes!
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I know fall isn’t quite here, but with some wishful thinking, and a little baking, I’m hoping to help get this show on the road.
It worked for my friend Meghan when she baked her Pumpkin Pie Bread, so I’m determined that these pumpkin scones will do the trick!
When you live in Southern AZ, the summer temps can run well into fall, and to be honest, it gets old.
Don’t get me wrong, I love lounging poolside with my favorite fruity cocktail in hand, but I’m ready for sweaters and boots!
I found this recipe for pumpkin scones in a Food Network magazine and knew I had to try them.
Now, I’ve never made scones before, so I wasn’t sure how much work I’d gotten myself into.
I am happy to report that they are easy, just the way I like my recipes to be.
Use A Scone Pan For Less mess
Adding pecans and a sugar topping to the pumpkin scones was a must for me.
These scones not only taste good, but they are ready to eat in just about 30 minutes.
If you’re a pumpkin lover like I am, then these pumpkin scones really are a must-make recipe.
My other favorite pumpkin recipes to make are my pumpkin pie bread pudding and of course the best pumpkin bread recipe you’ll ever find.
Need a quick breakfast? Simply bake a batch or two and freeze them individually.
A quick defrost in microwave is all it takes to have a warm scone on a busy morning.
Pumpkin scones are perfect for sharing with friends and neighbors, too.
How to Make Pumpkin Scones:
Pumpkin Scones {with Pecans}
10 minPrep Time
20 minCook Time
30 minTotal Time
Yields 8-10
Save RecipeIngredients
- 2 C flour
- 1/3 C sugar + extra for the tops
- 1 Tbsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 C cold butter, cubed
- 2/3 C pumpkin puree
- 3/4 C cream
- 1/4 C Pecan pieces
Instructions
- Whisk together flour, sugar, baking powder and pumpkin pie spice
- Using a pastry blender, work in butter
- In a separate bowl, whisk pumpkin and cream together; stir into dry mixture
- Stir in Pecans
- On a floured surface, pat into an 8-inch square; cut into 16 triangles
- Bake at 400* on a cookie sheet for 20 min
- Brush with butter and sprinkle with sugar
Nutrition Facts
- Calories 1781
- Total Fat: 43 g 66.15%
- Saturated Fat: 20 g 100%
- Cholesterol: 149 mg 49.67%
- Sodium: 1789 mg 74.54%
- Potassium: 694 mg 19.83%
- Total Carbohydrate: 285 g %
- Sugar: 75 g
- Protein: 53 g
- Vitamin A: 147.46%
- Calcium: 613 mg 61.3%
- Iron: 15 mg 83.33%
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Click Here For Full Nutrition, Exchanges, and MyPlate Info
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