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

Healthy scones--yes! Pecan Pumpkin Scones are made with white whole wheat flour & less butter--light, tasty & full of vitamin A.
Author: Inger
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Bread & Muffins
Cuisine British
Servings 16
Calories 168 kcal


  • 3 c white whole wheat flour
  • 1 Tablespoon baking powder
  • 1/4 tsp salt
  • 4 Tablespoon butter
  • ¾ c pumpkin
  • 2 extra large eggs
  • 1/3 cup brown sugar see note
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg optional
  • ½ cup chopped pecans
  • 2 T finely chopped candied ginger or mini cinnamon chips
  • 1 Tablespoon sanding coarse grain sugar for decorating


  • In a large mixing bowl, combine flour, baking powder, and salt.
  • 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.
  • 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
  • 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.
  • 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.
  • Bake at 400 F until slightly golden and an inserted toothpick comes out dry, about 15 minutes.


For a more noticeably sweet scone, increase the brown sugar to 1/2 cup.


Calories: 168kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

7 thoughts on “Pecan Pumpkin Scones

  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. 😉

  2. David

    It’s so hard to decide between the candied ginger, and the mini cinnamon chips! I guess that means making two batches, doesn’t it?

      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!

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