Pumpkin Pecan Scones
Another great scone recipe from Flour and Sunflowers, this time rich with pumpkin and cinnamon.
Equipment
- Mixing Bowls
- Baking Sheet
- Silicone Baking Mat
- Rubber Spatula
Ingredients
- 2¼ Cups Flour
- 2½ Tsp Baking Powder
- 1 Tsp Cinnamon
- ½ Cup Brown Sugar
- 1 Tsp Pumpkin Pie Spice Recipe found elsewhere on my blog.
- ½ Cup Butter Cubed and chilled.
- ⅓ Cup Heavy Cream Plus more for brushing later.
- 1 Egg
- ½ Cup Pumpkin Puree
- 1 Tsp Vanilla Extract
- ½ Cup Chopped Pecans
- 1 Cup Powdered Sugar For the icing.
- 2 Tbsp Milk For the icing.
- ½ Tsp Cinnamon For the icing.
Instructions
- Put your silicone mat on your baking sheet and set it aside.
- In a mixing bowl, mix the flour, baking powder, cinnamon, pie spice, and brown sugar together.
- Using a pastry cutter or just your hands (it helps if you run them under cold water to chill them first), cut in the cubed butter until your mixture has roughly pea-sized bits throughout. Place the whole mix in the freezer to keep it chilled.
- In another bowl, combine the heavy cream, pumpkin, egg, and vanilla, mixing until smooth.
- Make a well in the flour mixture and add the pumpkin mix, as well as the pecans. Cold this to mix until there are no more pockets of flour in the bowl.
- Move the dough to a lightly floured surface and shape it into a disc. Use a knife to cut it into 8 wedges like a pizza, then separate them across your baking sheet.
- Put the cut scones into the freezer again, while you preheat your oven to 400℉.
- Once preheated, brush the scones with a bit more heavy cream and bake for about 20 minutes, or until they start to brown.
- When done baking, let them cool for at least 10 minutes. While cooling, mix up your icing, then brush it onto the scones and wait for it to set before enjoying.