Pecan Pumpkin Scones

‘Tis the season for all things pumpkin.  And since one of my favorite anytime treats is scones, I decided to convert them to pecan pumpkin scones. 

Pecan Pumpkin Scones

Pecan Pumpkin Scones

Are you intimidated by scones?  Well, trust me, there is no need to be.  I learned to make them from my daughter-who-doesn’t-cook, and I have never (EVER) produced a rock-scone. Sodden bread, yes, brittle pie crust, for sure, but never a bad scone.  

Pecan Pumpkin Scones--Easy!!

Pecan Pumpkin Scones–Easy!!

Recently, I learned something interesting about scones–by accident. They don’t need all of the butter in traditional recipes to turn out light and flaky.  When I made my cherry scones, the juicy cherries pushed me to reduce the butter.  Still delicious—and it’s now something I try to do wherever possible.

My husband, who doesn’t usually like scones, eats up these pecan pumpkin scones—perhaps due to the fragrant fall spices or the less-sweet mix.  If you like your scones obviously sweet, increase the brown sugar to ½ cup. 

Pecan Pumpkin Scones

Pecan Pumpkin Scones

One thing that I should mention about all of my scone recipes—I top them with sanding sugar rather than glaze.  While not quite as photogenic, it is still a pretty finish and still adds a pop of sweetness—without breaking the calorie/sugar bank.  Trust me, you won’t miss the glaze.  (I buy my sanding sugar at Michaels with a 40% off coupon).

Pecan Pumpkin Scones Bite

Pecan Pumpkin Scones Bite

Fall is lingering this year… In parts of southeast Wisconsin, we still haven’t had frost (unheard of!) and I am harvesting the last raspberries and picking ripe tomatoes.  All the more reason for another Pecan Pumpkin Scone!

Pecan Pumpkin Scones
Serves 16
Healthy scones--yes! Pecan Pumpkin Scones are made with white whole wheat flour & less butter--light, tasty & full of vitamin A.
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
168 calories
25 g
31 g
6 g
4 g
2 g
55 g
50 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
55g
Servings
16
Amount Per Serving
Calories 168
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 31mg
10%
Sodium 50mg
2%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
6%
Sugars 6g
Protein 4g
Vitamin A
38%
Vitamin C
1%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 c white whole wheat flour
  2. 1 Tablespoon baking powder
  3. 1/4 tsp salt
  4. 4 Tablespoon butter
  5. ¾ c pumpkin
  6. 2 extra large eggs
  7. 1/3 cup brown sugar (see note)
  8. 1 teaspoon cinnamon
  9. ½ teaspoon cloves
  10. ½ teaspoon ginger
  11. ½ teaspoon nutmeg (optional)
  12. ½ cup chopped pecans
  13. 2 T finely chopped candied ginger or mini cinnamon chips
  14. 1 Tablespoon sanding (coarse grain) sugar for decorating
Instructions
  1. In a large mixing bowl, combine flour, baking powder, and salt.
  2. Cut the butter into the flour mixture with a fork or pastry tool (or your fingers), until butter pieces are tiny and flour-coated.  Mixture will resemble crumbs but will still be a fairly floury.
  3. In a separate bowl, beat two eggs. Remove a teaspoon or two of egg and reserve. Add the remaining beaten egg, pumpkin, brown sugar and spices to the flour mixture and mix until just moistened. Add the chopped ginger & pecans and finish combining, being careful not to overmix.  Add a teaspoon or two of liquid if needed
  4. Knead scone mixture on a floured surface a couple times, then pat together into two approximately 2 x 8 inch rectangles. Cut each rectangle into four 2 x 2 inch pieces, then cut each of those on a diagonal to make a total of 16 triangular scones.
  5. Transfer scones to a cookie sheet that has been sprayed with non-stick spray. Beat reserved teaspoons of egg with a teaspoon of water to make the egg wash. Brush each scone with the egg wash, and sprinkle with sanding (large crystal) sugar.
  6. Bake at 400 F until slightly golden and an inserted toothpick comes out dry, about 15 minutes.
Notes
  1. For a more noticeably sweet scone, increase the brown sugar to 1/2 cup.
beta
calories
168
fat
6g
protein
4g
carbs
25g
more
Art of Natural Living http://artofnaturalliving.com/
It's so nice to share...
Share on Facebook3Pin on Pinterest1Tweet about this on TwitterShare on LinkedIn0Share on Yummly5Share on Google+0Email this to someoneShare on StumbleUpon0Share on Tumblr0

7 thoughts on “Pecan Pumpkin Scones

      1. David

        Sadly, I couldn’t find cinnamon chips this morning at the grocery store, so I a just making the ginger version for the staff meeting tomorrow! Cinnamon chip version will happen soon, I am sure!

  1. grace

    it’s hard for me to get excited about american scones, but this is a pretty awesome combination of flavors. the thought of adding cinnamon chips makes me quite excited. 😉

Leave a Reply

Your email address will not be published. Required fields are marked *


css.php