Pecan-topped Pumpkin & Spice Scones

Fall is my favoite season with it’s array of colors, falling leaves, crisp temperatures and seasonal foods . . . including pumpkin.  While I always enjoy our “tried and true” recipes, I like to try new ones too and this scone recipe is a keeper. Insteas of cutting in cold cubes of butter, the directions have you grate frozen butter into the spicy flour mixture . . .  a win-win solution in my book! 

 

Pecan-topped Pumpkin & Spice Scones      Makes 8 

1/2 cup pumpkin purée (not pumpkin pie filling; I used purée from a roasted pumpkin but canned works, too)

1/4 cup heavy cream + extra for brushing

1 large egg

1 teaspoon vanilla 

2 cups all-purpose flour

1/3 cup light brown sugar

2 teaspoons pumpkin spice (click here for a homemade version)

1 tablespoon baking powder

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, frozen

1/4 cup chopped pecans

 

For the Glaze (optional):

1/2 cup powdered sugar

1-2 tablespoons heavy cream

Optional — A little leftover pumpkin purée (I mixed the glazed in the bowl that held the pumpkin purée)

1. Preheat oven to 400°F.
2. In a  bowl, whisk together pumpkin purée, heavy cream, egg and vanilla extract. Set aside
   
   
   
3. In a separate large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder and salt.
   
   
   
4. Grate frozen butter directly into flour mixture. Gently work ingredients together with a spatula or your hands so butter is evenly distributed, but don't over-mix.
   
   
   
5. Add wet ingredients to dry ingredients and stir just until a dough forms and knead very lightly to incorporate ingredients being careful not to overwork dough.
6. Transfer dough to a piece of lightly sprayed parchment paper and shape into a 7-inch round, about 1 inch thick. 
7. Sprinkle top with chopped pecans and lightly press them into the dough. 
8. Brush with more heavy cream.
   
   
   
9. Cut into 8 wedges; transfer parchment topped with wedges to a baking sheet. 
10. Bake for 18 to 20 minutes, until lightly golden brown. Let scones cool for 15 to 20 minutes.
    
    
    
11. For optional glaze: In a bowl, whisk together powdered sugar and heavy cream. Drizzle glaze over the scones.

Recipe without photos . . . Pecan-topped Pumpkin & Spice Scones      Makes 8 

1/2 cup pumpkin purée (not pumpkin pie filling; I used purée from a roasted pumpkin but canned works, too)

1/4 cup heavy cream + extra for brushing

1 large egg

1 teaspoon vanilla 

2 cups all-purpose flour

1/3 cup light brown sugar

2 teaspoons pumpkin spice (click here for a homemade version)

1 tablespoon baking powder

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, frozen

1/4 cup chopped pecans

 

For the Glaze (optional):

1/2 cup powdered sugar

1-2 tablespoons heavy cream

Optional — A little leftover pumpkin purée (I mixed the glazed in the bowl that held the pumpkin purée)

1. Preheat oven to 400°F.
2. In a  bowl, whisk together pumpkin purée, heavy cream, egg and vanilla extract. Set aside
3. In a separate large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder and salt.
4. Grate frozen butter directly into flour mixture. Gently work ingredients together with a spatula or your hands so butter is evenly distributed, but don't over-mix.
5. Add wet ingredients to dry ingredients and stir just until a dough forms and knead very lightly to incorporate ingredients being careful not to overwork dough.
6. Transfer dough to a piece of lightly sprayed parchment paper and shape into a 7-inch round, about 1 inch thick. 
7. Sprinkle top with chopped pecans and lightly press them into the dough. 
8. Brush with more heavy cream.
9. Cut into 8 wedges; transfer parchment topped with wedges to a baking sheet. 
10. Bake for 18 to 20 minutes, until lightly golden brown. Let scones cool for 15 to 20 minutes.
11. For optional glaze: In a bowl, whisk together powdered sugar and heavy cream. Drizzle glaze over the scones.