Ingredients for Pumpkin Pecan Scones
- All Purpose Flour
- ¾ cup packed light brown sugar
- 4 teaspoons baking powder
- Pumpkin Pie Spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 1 large egg
- Canned Pumpkin
- ½ cup milk
- 1 cup chopped pecans
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How to Make Pumpkin Pecan Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup packed light brown sugar, 4 teaspoons baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon baking soda, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg, 1 cup pumpkin puree, and ½ cup milk.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Stir in 1 cup chopped pecans.
- Turn the dough out onto a lightly floured surface and gently pat into an 8-inch circle. Avoid over-kneading.
- Cut the circle into 8 equal wedges.
- Carefully transfer the scones to the prepared baking sheet, leaving some space between each.
- Bake for 12-15 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
29g
Fat
40g
Carbs
12g
