Description
Warm, flaky scones blending sweet pumpkin and crunchy pecans, perfect for fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup buttermilk
- 1/2 cup pumpkin puree
- 1/2 cup chopped pecans
- Coarse sugar for sprinkling on top
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add cubed butter to the dry ingredients. Cut in the butter until it resembles coarse crumbs.
- In a separate bowl, whisk together buttermilk and pumpkin puree. Combine with the dry ingredients until just mixed. Gently fold in pecans.
- Turn the dough onto a floured surface, pat into a 1-inch thick circle, and cut into wedges or shapes.
- Place scones on a parchment-lined baking sheet. Sprinkle coarse sugar on top if desired and bake for 15-20 minutes or until golden brown.
- Cool on a wire rack before serving. Enjoy plain or with glaze/butter.
Notes
For perfect scones, don’t overmix the dough and keep ingredients cold. You can also freeze unbaked scones for future use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg