Ingredients
Scale
For the Scones
- 3 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chilled unsalted butter, cut into small cubes
- 2/3 cup pumpkin puree
- 2 large eggs
- 1/2 cup chopped toasted pecans
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk of choice (adjust for consistency)
Instructions
1. Preheat & Prep
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut in Butter
- Add chilled butter and work it into the flour using fingertips, a pastry cutter, or knives.
- Mix until it resembles coarse crumbs (some larger pieces are fine).
4. Combine Wet Ingredients
- In a separate bowl, whisk together pumpkin puree and eggs.
5. Form the Dough
- Add pumpkin mixture and toasted pecans to dry ingredients.
- Mix gently until just combined (do not overwork).
6. Shape
- Transfer dough to a lightly floured parchment surface.
- Press into a 1-inch thick circle, about 8 inches in diameter.
7. Cut
- Slice into 8 wedges and gently separate them.
8. Bake
- Transfer parchment to baking sheet.
- Bake for 20 minutes, or until golden.
9. Glaze (Optional)
- Mix powdered sugar with milk until desired consistency.
- Drizzle over cooled scones.
Notes
- Keep butter cold: Ensures flaky layers and proper rise
- Don’t overmix: Prevents dense, tough scones
- Toast pecans for flavor: Enhances nuttiness and crunch
