These Pumpkin Spice Pecan Scones are so scrumptious you won’t be able to resist and neither will your family. They have the perfect amount of sweet and spice, they are soft on the inside and slightly crunchy on the outside and taste just like fall.
These yummy scones are perfect for Thanksgiving morning and keep you full and give you the energy you need while you prepare your Thanksgiving meal. Before you start your day full of chaos, non-stop cooking and entertaining sit down with a cup of coffee, this scone, enjoy for a moment and think of all the things in your life you have to be thankful for.
The best part about this recipe is you can make them the night before. They are best when eaten shortly after the oven. You can either prepare them and refrigerate the dough overnight and then pop them in the oven in the morning and ice them. Or, I prefer to go ahead and bake them the night before (don’t ice them yet) and then the morning of I pop them back in the oven to reheat and then ice them after. I go ahead and make the icing too the night before but I don’t ice them until I am ready to eat them. I like my scones reheated in the oven rather than the microwave because it gives it that good crunch on the outside that I love and if they are already iced the icing will melt.
Inside the Wire:
-Mix together all of your dry ingredients (flour, baking powder and soda, salt, spices and sugars) to ensure even distribution.
-There are 3 ways to “cut” in butter. It depends on what tools you have at hand. Either way you choose to do it, you still want to slice your cold butter up in chunks. You don’t want to just add the entire stick because that will take you forever.
- Use a 5 blade pastry blender pictured below and cut until the mixture is crumbly and there aren’t big chunks of butter left.
- Use a food processor. This is a super easy way to get all the butter crumbled into the right size and incorporate everything well.
- Use two knives. I don’t find this method easy and takes a while and not as effective as the first two but if you don’t have a pastry blender or food processor this method will still do the trick
-Whisk together the pumpkin, buttermilk, egg, vanilla and honey in a separate bowl. Once thoroughly combined make a well in the dry ingredients and pour the wet ingredients in the well like shown below.
-To combine use a wooden spoon and once the mixture is slightly combined I switch to my hands since the dough will be thick to knead just slightly to completely incorporate. The dough will be sticky and this is normal.
-Next, dust a surface with flour and add the dough to the dusted surface and shape dough into a round disk. You can make one large disk which will yield about 8 large scones. Or you can cut the dough in half and create two smaller discs and it will yield about 16 mini scones.
-Once you have your disc created carefully wrap the disc in saran wrap and refrigerate overnight or for at least an hour. You want to have the dough cold because we just warmed up the butter with our hands and scones bake best with cold butter.
-Remove from refrigerator, unwrap and place on a dusted floured surface. Dust your knife in some flour and cut into 8 equal slices.
-Transfer scones to an ungreased baking sheet or on parchment paper and bake for 13 minutes.
-Once cooled ice the scones. Let icing sit for about 10 to 15 minutes and then glaze with pumpkin spice glaze.
Pumpkin Spice Pecan Scones
Credit: adapted from simplysuzannes.blogspot.com
-2 ¼ cups of All-Purpose Flour
-2 teaspoons Baking Powder
-1/4 teaspoon Baking Soda
-1/2 teaspoon Salt
-1 teaspoon Cinnamon
-1/2 teaspoon Nutmeg
-1/4 teaspoon Ginger
-1/8 teaspoon Cloves
-3 Tablespoon Granulated Sugar
-1/4 cup Brown Sugar, packed
-1/2 cup lightly chopped pecans, toasted
-1/2 cup (1 stick) Unsalted Butter, cold and diced into small chunks
-1/2 cup + 1 Tablespoon canned Pumpkin Puree (not pumpkin pie filling), cold(don’t chill in the can)
-1 teaspoon Vanilla Extract
-1 Tablespoon Honey
-1 Tablespoon half and half
-3 ½ Tablespoon Buttermilk
-1 cup Confectioners’ Sugar
-2 Tablespoon Half and Half
Pumpkin Spice Glaze
-3/4 cup Confectioners’ Sugar
-1 Tablespoon Pumpkin Puree
-1/4 teaspoon Ground Cinnamon
-1/8 teaspoon Nutmeg
-1/8 teaspoon Ginger
-1 Tablespoon Half and Half
DirectionsPreheat oven to 425 degrees F.
- Toast pecans in the oven at 325 for about 8 minutes or until lightly toasted. (Pecans are optional)
- In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, sugar and brown sugar until well combined.
- In a food processor add the dry ingredients from above and the diced cold butter and pulse until well incorporated and no large chunks of butter are no longer visible. Just pulse don’t puree. Pour mixture back into the large bowl and stir in the toasted pecans.
- In a separate small bowl whisk, together the cold pumpkin puree, egg, buttermilk, half and half, honey and vanilla.
- Next, make a well in the dry ingredients/butter mixture and pour the wet ingredients into the well. Combine with a wooden spoon. Knead by hand slightly to help incorporate everything nicely but don’t overdo it. Dough will be sticky.
- Dust a surface with flour and add the dough to the floured surface and form and pat the dough into a large round disc. (You can also cut dough in half and make two smaller discs for mini scones)
- Wrap the discs in saran wrap and refrigerate for at least an hour or overnight.
- Remove disc from refrigerator and place on a flour dusted surface and cut with a flour dusted knife. (Re-dust knife with flour after each cut). Cut into 8 slices.
- Place scones on an ungreased baking sheet and bake for 13 to 15 minutes. Until slightly golden brown or insert a toothpick until it comes out clean.
- Transfer to a wire rack and let cool for about 10 to 15 minutes before icing.
- In a medium bowl whisk, together the confectioners’ sugar and half and half.
- Ice the scones after they have cooled off and let the icing set for about 10 to 15 minutes.
Pumpkin Spice Glaze:
- In a small bowl combine the confectioners’ sugar, cinnamon, nutmeg, ginger and cloves and then add the pumpkin puree and half and half. To drizzle you can add the glaze to small ziplock bag and cut a small corner off the tip of the corner of the bag and drizzle the glaze over top the iced sconces.