Wanna know something really crazy I did? I vowed to not eat pumpkin anything before the first day of fall. And… I totally made it.
And then I made these: the perfect way to start the season.
I’ve had pumpkin on the brain for several weeks now. And when the pumpkin spice latte made its seasonal debut, it was so hard to resist. But I did it! (In fact, had my first PSL of the season just last week.)
But these pumpkin-y scones? It was a little more difficult to wait to make these. This recipe idea has been hanging out in my head for a solid week. And I already had everything in my kitchen.
Ya know, a little pumpkin spice and everything nice. (I really need to stop with the fall puns before I get boo’d off the stage.)
Now, if you’ve ever made my Whole Wheat Dark Chocolate Chip Scones with Oats and Almonds, you should know these are a bit different, and not just because they’re pumpkin-flavored. These scones are a lot gooier and not so doughy, so don’t expect the dough to roll in a ball as nicely as it did in the other recipe.
But they are so worth the effort. At first, they taste like a regular ol’ scone. Then that pumpkin pie flavors hits and it’s like heaven in a pastry. And those candied pecans? They add just enough sweetness with a hint of fall.
Go ahead. Try them for yourself.
Pumpkin Pie Scones with Candied Pecans
Active Time: 20 minutes
Total Time: 35 minutes
- 4 cups all-purpose flour, plus more for flouring cookie sheet
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 6 tablespoons butter, cubed and chilled
- 3/4 cup milk (I used almond milk)
- 1 large egg, separated
- 1 cup canned pumpkin puree
- 1/2 cup pecans
- 1/4 cup sugar
What to do:
First, set out a sheet of parchment paper or aluminum foil and grease it. You’ll use it for cooling the candied pecans.
Next, dust an ungreased cookie sheet with flour. (I lined my cookie sheet with aluminum foil for easy cleanup.) This is for your scones.
Now, make your candied pecans. Put the sugar in a small saucepan, then dump the pecans on top. Cook over medium heat, stirring frequently to ensure the sugar and pecans don’t burn. Heat until the sugar melts and turns a caramel color, then coat the pecans with the melted sugar. Don’t overcook; the pecans burn easily. Spread the candied pecans on the parchment paper or aluminum foil to cool.
(Note: I snagged the candied pecan portion of the recipe from The Girl Who Ate Everything — but not the wording, of course. Check out her full recipe for Candied Pecan, Apple, and Gorgonzola Salad.)
While the pecans are cooling, begin mixing your dry ingredients. In a large bowl, combine 3 cups of flour (save the other cup for later) with baking soda, baking powder, salt and pumpkin pie spice. Add butter cubes, using your fingers to rub the butter into the dry mix until the mixture resembles coarse breadcrumbs.
In a separate bowl, combine milk and egg yolk. Whisk until thoroughly combined.
Make a well in the center of the flour mixture. Pour the milk mixture into the well. Add pumpkin puree. Use your hands or a spatula to fold the mixture until it starts to come together. Using the leftover flour, sprinkle a handful of flour into the dough. Combine. Repeat until the dough is thick enough to roll into a ball. (I ended up using about 1 cup here.)
Roll the dough into a ball. (It won’t be perfect. The stickiness of the dough will likely misshape it, and that’s okay.) Place the ball on the center of the floured cookie sheet. Flour your hands. Use the heel of your hand to gently press the dough into an approximately 8-inch-diameter disk. (Again, it’s okay if it isn’t perfect.)
Using a floured pizza cutter, cut the pressed dough into 8 pieces. Do not separate.
Use a pastry brush or basting brush to brush the tops of the scones with egg whites. Do not dump the egg whites over the scones.
If the candied pecans are cooled, use a knife to chop them. Sprinkle the chopped pecans over the scones. Gently press the pecans into the dough, just enough to ensure they will stay in place. Be sure to not press to hard.
Bake for 15 minutes.Once the scones have finished baking, let them cool for 5-10 minutes before moving them to a room-temperature plate or cooling rack.