Pumpkin Pecan Scones

Pumpkin scones – just in time for a cool autumn weekend. And perfect for breakfast in bed. Or, if you’re in a warmer region like we are here in Florida, it’s the perfect snack to get us into the holiday spirit.

To start: In a large bowl whisk together the flour, orange sugar, baking powder, pumpkin pie spice and salt. Using a pastry blender (or fork) work in the butter until you have pea-size bits of butter, set aside. In a small bowl whisk together the pumpkin puree, half&half and vanilla.

Make a well in the middle of the flour mixture and pour the pumpkin-cream mixture in it and stir to combine. Add the nuts and stir again. Gradually add more flour as needed, 1/4cup at a time. The dough should come together similar to biscuit dough, it just barely holds together.

On a large floured piece of parchment paper form the dough into an 8″ square and cut into 16 triangles. Make sure to flour your bench scrapper (or knife) with flour between each cut, the dough gets sticky. Arrange on 1-large or 2-small sheet pans, with the parchment paper, and freeze for 30 minutes.

cut dough

While the scones are chilling in the freezer (freezing helps the texture come out right) preheat the oven, 400°F. Once they’re ready, bake them for 18-20 minutes. Then transfer the scones to a cooling rack to cool (10 minutes) and make the glaze.

In a medium bowl whisk together all of the Pumpkin Spice Glaze ingredients until smooth. Using your hand, dip to coat each scone and place back on the cooling rack to set the glaze. Eat within a couple of days. …Have a great autumn weekend!

Ingredients

Pumpkin Pecan Scones:
3¼ – 3½ cups flour (start with 3cups, gradually add more as needed)
1/3cup orange sugar
1tbl baking powder
1.5tsp pumpkin pie spice
1/8tsp fine salt
2/3cup pecans, toasted (350°F, 8-10 minutes)
1/2cup butter (1 stick), cold and cubed
2/3cup canned pumpkin puree (not pumpkin pie filling)
3/4cup half&half (or heavy cream)
1tsp vanilla extract

Pumpkin Spice Glaze:
1.5cups powdered sugar
1tsp vanilla extract
1.5tsp pumpkin pie spice
3tbl milk
pinch of salt

Advertisements
Categories: Breakfast/Brunch, Cakes, Dessert | Tags: , , , , , , , , , , , , , , , , , | 1 Comment

Post navigation

One thought on “Pumpkin Pecan Scones

  1. Pingback: Strawberry Hot Chocolate | Emily's Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: