Pumpkin-Pecan Scones made using the grated butter technique

Barry dog-eared this recipe that came in the mail as a part of a cookbook promo for Taste of Home. Thought it might appeal to my pumpkin cravings . . . and it does! I made it almost as is with these notable exceptions: 1) I cut the recipe in half to make just eight scones, 2) instead of cutting in the butter, I grated a frozen stick and lightly mixed it into the flour for a flakey scone, 3) whole milk was used instead of 2%,4) I added pecans. 

Pumpkin is not just a fall ingredient; I use frozen homemade pumpkin puree throughout the year and these moist scones will now be a year round treat.

 

Pumpkin-Pecan Scones     Make 8 scones 

2 1/4 cups all-purpose flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons pumpkin pie spice 

1/2 teaspoon ground cinnamon

1 stick (1/2) cup frozen butter

1 large egg, room temperature

1/2 cup + 2 tablespoons canned pumpkin or pumpkin puree

1/4 cup whole milk + another tablespoon or more for brushing scone tops

Glaze:

1 cup powdered sugar

1 to 1 1/2 tablespoons whole milk

Dash of pumpkin pie spice

1. In a large bowl, combine the first 7 dry ingredients.
   
2. Grate a stick of butter straight from the freezer as quickly as possible. Immediately add to the flour mixture and lightly toss to combine.
   
   
   

   
3. In another bowl, whisk the egg, pumpkin and milk.
   
4. Gently stir wet ingredients into dry just until moistened. 
5. Turn dough onto a lightly floured surface; knead gently 10 times.
6. Pat dough into an 8” circle. Cut into 8 wedges.
   
   
   

   
7. Separated wedges and place 1” apart on ungreased baking sheets. Brush with additional milk.
   
8. Bake in a preheated 400°F oven for 12 to 15 minutes or until golden brown; to make sure the scones are baked through, insert an instant read thermometer—it should register 200°F.
9. Transfer scones to a cooling rack and cool for 10 minutes.
10. Combine the glaze ingredients. Drizzle over scones. 
    
11. Serve warm.

Recipe without photos . . .

Pumpkin-Pecan Scones     Make 8 scones 

2 1/4 cups all-purpose flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons pumpkin pie spice 

1/2 teaspoon ground cinnamon

1 stick (1/2) cup frozen butter

1 large egg, room temperature

1/2 cup + 2 tablespoons canned pumpkin or pumpkin puree

1/4 cup whole milk + another tablespoon or more for brushing scone tops

Glaze:

1 cup powdered sugar

1 to 1 1/2 tablespoons whole milk

Dash of pumpkin pie spice

1. In a large bowl, combine the first 7 dry ingredients.
2. Grate a stick of butter straight from the freezer as quickly as possible. Immediately add to the flour mixture and lightly toss to combine.
3. In another bowl, whisk the egg, pumpkin and milk.
4. Gently stir wet ingredients into dry just until moistened. 
5. Turn dough onto a lightly floured surface; knead gently 10 times.
6. Pat dough into an 8” circle. Cut into 8 wedges.
7. Separated wedges and place 1” apart on ungreased baking sheets. Brush with additional milk.
8. Bake in a preheated 400°F oven for 12 to 15 minutes or until golden brown; to make sure the scones are baked through, insert an instant read thermometer—it should register 200°F.
9. Transfer scones to a cooling rack and cool for 10 minutes.
10. Combine the glaze ingredients. Drizzle over scones. 
11. Serve warm.