- 2 cups flour
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 5 tablespoons butter chilled
- 3/4 cup buttermilk
- 1 egg yolk
- 1 teaspoon vanilla
- 1/2 cup pumpkin purée
- 1/3 cup chopped pecans
Preheat oven to 400.
Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
Cut butter into small pieces, and add to flour mixture.
Using a pastry blender or two forks, mix until butter is the size of small peas.
In a large mixing cup combine buttermilk, egg, and vanilla.
Slowly add half of the liquids; add all of the pumpkin purée and pecans.
Stir to combine.
If mixture is too dry, add more of the liquids. (The dough should form a ball.)
Place dough on a lightly floured surface and press into an 8-inch round.
Cut into 8 wedges. Transfer wedges to rimmed cookie sheet.
Bake for 15-20 minutes, or until bottoms are golden brown.
Transfer to cooling rack. Top with vanilla glaze, if desired.
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk
Combine sugar and vanilla. Stir in milk 1/2 tablespoon at a time until it reaches desired consistency. Drizzle on cooled scones.
We’re at the mid-point of October, which means we’re deep into the season of pumpkins. Whether it’s pumpkins for carving, pumpkin baked goods, or just a plain old pumpkin on your mantle, they seem to be everywhere. Don’t settle for a pumpkin spice latté to meet your quota for all things pumpkin. Nope! Make a batch of these scones and become a hero among friends and family.
To learn more about this recipe, originally published in November 2013, keep reading.
I’ve been baking scones for at least a decade. Over this time I have experimented with different ingredients. I’ve made chocolate chip, cinnamon chip, blueberry white chocolate, maple oatmeal, even savory ham and cheese scones. However, I never have thought to incorporate one of my favorite ingredients, pumpkin. I don’t know why this is, seeing that once summer ends we are inundated with ads for pumpkin everything.
Whatever the reason, last Sunday I finally made the decision to combine my favorite breakfast treat with one of my favorite ingredients. I do like texture in my scones, so I knew that just adding cooked pumpkin wouldn’t be enough. Pecans seemed like the perfect add-in to give the scones a bit of crunch. For those who like a sweeter filling, white chocolate chips could be a good ingredient.
Another way to add some sweetness to this scone is a simple vanilla glaze. It can be added at serving time, so your fellow scone eaters can choose whether or not to top their breakfast treat.