These Simple Pumpkin Pecan Scones are perfect for breakfast, brunch or snack. Quickly made with tons of warm spices and toasted pecans, these are finished with an orange glaze and pecans and sanding sugar for a bit of crunch.
One of the best things about these scones is they are more cake like and moist. While good the day they are made, they're good the second day too! Want fresh scones for breakfast? Simply freeze these, unbaked, bake and finish. Or, freeze the completed to make things even easier for a breakfast treat.
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Are Scones Hard to Make?
Emphatically, NO!! When I research a recipe I want to make, I read as much as I can and over and over people think they are hard. As you will see in this recipe, in just a couple of steps in the processor and you're on your way to a delicious treat.
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Keys to Perfect Scones
- The butter should be frozen rock hard so pieces of the butter remain visible after mixing. I am not of the school that does this by hand.
- Process or mix the dough just until it comes together.
- Knead it lightly into a round.
- If cutting into rounds, do not twist the cutter or the scones will not bake up straight.
- Keep the dough cold as much as possible. This isn't hard because it's so quick to make - especially if a processor is used. Pop it in the fridge or freezer if it warms.
- Since the dough is going to be sticky, shape it into a round, flatten it then freeze it for 30 to 40 minutes until it's throughly cold and beginning to freeze around the edges. Then cut it with a knife for triangles or a cookie cutter for rounds or shapes. Wipe the knife between cuts with a paper towel to keep it clean. No need to rinse - wiping will do. This will make clean cuts for a better looking scone.
- Triangles are easier and faster as there are no re-rolls.
- A relatively high oven temperature will allow for the butter pieces to melt quickly providing the steam, along with the baking powder and soda to lift the scones.
What To Do with the Leftover Pumpkin Puree?
I know how irritating it is to use a portion of a product and be stuck with the rest. What are you supposed to do with it? Well I have some really tasty ideas to get you started. You can actually make several of these out of the remaining puree.
- Make 3 times the recipe for the Pumpkin Pecan Scones - they are that good! Freeze some for a treat for breakfast, brunch or a snack. Thaw as needed.
- The Pumpkin Mousse Torte is a perineal favorite that has been sitting at the top of Goggle since 2019. That should tell you a lot!
- Make the Really Easy Pumpkin Muffins with a pecan streusel.
- The Pumpkin Dinner Rolls Two Ways
- Pumpkin Cheesecake Tart with Caramel Rum Sauce
- Last Years favorite - (Almost) No Bake Pumpkin Tart
- And don't forget about the really fast Pumpkin Cake Donut Recipe
Recipe Ingredients
Pumpkin Pecan Scones
FRONT ROW: Cinnamon, baking soda, ginger, salt and cloves
SECOND ROW: Vanilla extract, unsalted butter, baking powder, nutmeg
THIRD ROW: Sour cream, toasted pecans, egg
BACK ROW: Brown sugar, all-purpose flour, pumpkin puree
Orange Glaze
FRONT ROW: Sanding sugar, orange zest, toasted pecans, orange juice
BACK ROW: Powdered sugar
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Chop the nuts - see my post Chopping Nuts - A Quicker Way. Cut the butter into small pieces and freeze it rock hard.
Step 1. Draw around an 8" cardboard cake round or a plate on a piece of waxed or parchment paper. Step 2. Remove the round and set aside. Step 3. Place the all-purpose flour, spices, baking powder, baking soda, and brown sugar in the bowl of a food processor. Step 4. Process briefly until mixed.
Step 5. Distribute the cut up frozen butter over the flour mixture. Step 6. Process very briefly, leaving some of the butter in larger pieces. Step 7. Add the pumpkin puree, sour cream, egg and vanilla to the bowl. Step 8. Pulse in the ingredients to form a shaggy batter.
Step 9. Add the pecans and process very briefly to mix the dough. Step 10. Turn the dough out onto a lightly floured surface. Step 11. Knead briefly to make a smooth ball. Place the ball inside the circle drawn on waxed or parchment paper. Step 12. Pat the dough out evenly to the edges of the circle.
Step 13. Place the paper on a baking sheet and freeze for 20 to 30 minutes or until the edges are just frozen but it is not hard throughout. This will make it much easier to cut cleanly. Step 14. Cut the circle of dough into 8 pieces. Step 15. Place them on a parchment lined baking sheet. Step 16. Immediately bake as called for. Cool completely before glazing.
Step 17. Mix the reserved toasted pecans and the sanding sugar in a small bowl. Set aside. Step 18. Add the orange zest to the powdered sugar in a medium bowl. Step 19. Add 2 tablespoons of orange juice to the bowl and stir. If the glaze is too loose, add a bit more orange juice a teaspoon at a time. Step 20. Place a cooling rack over waxed or parchment paper. Spread the cooled, baked scones out on the rack. Using a large serving spoon scoop up a spoonful and pour it over the center of the scone lengthwise. Spread it over the scone and let it run over the sides. Glaze a couple at a time and immediately sprinkle with the pecan/sugar mixture. Repeat until they are all glazed. Let the glaze dry completely. Store in a covered container if not serving right away or freeze.
Recipe FAQS
Scones most likely originated from Scotland. The first print reference dates back to 1513 and is from a Scottish poet.
It depends upon where you live. In England and the former or current related countries, they are most usually eaten at "tea" which is around four o'clock in the afternoon. They are usually served with clotted cream and jam. In the US they are eaten for breakfast, brunch and as a snack since we don't do "tea".
English scones are pretty straight forward without a lot of embellishments although they may contain raisins or currants. In America we use more butter, and a lot more add ins of all kinds.
Storage and Freezing
The baked and glazed scones can be held under a cover for a day or two. They are best within 2 days.
They can also be frozen unbaked. Just add a bit more time when baking. In addition, they can be baked, glazed and finished then frozen until hard. Wrap them individually in foil and place in freezer proof bags. Thaw at room temperature. The glaze will initially be wet but will dry as they thaw out.
Expert Tips
- Some cans of pumpkin puree use a different squash that is very much in color and taste like pumpkin but is actually kobacha also known as Japanese pumpkin. Try to get pure pumpkin puree which is sold by Libby marked 100% Pure Pumpkin. I have found it to the thicker than the kobacha.
- Using the McCormick imitation vanilla is fine here as there are so many spices the pure vanilla is a waste of money.
- Either dark or light brown sugar can be used. Dark brown adds more flavor.
- When you knead the dough a few times to make a smooth ball, do not push hard on it. Keep a light hand and it will not stick to the surface so less flour can be used. Just remember that flour is going into the scone. The dough should remain a bit tacky on the outside.
- 1 large orange will yield enough zest for the glaze.
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Simple Pumpkin Pecan Scones Recipe
Ingredients
Pumpin Pecan Scones
- ½ cup unsalted butter, cut and frozen (114 grams)
- ½ cup pecans, divided (60 grams)
- 1 ¾ cup all-purpose flour (240 grams)
- 1 ½ teaspoon cinnamon
- ¾ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ⅓ cup brown sugar (65 grams)
- ½ cup canned pumpkin puree
- 1 large egg
- ¼ cup sour cream (55 grams)
- 1 teaspoon vanilla extract (McCormick is fine)
Orange Glaze
- 1 ½ cup powdered sugar (200 grams)
- 1 tablespoon orange zest
- 2 to 3 tablespoons orange juice
- 2 tablespoons reserved toasted pecans
- 2 tablespoons sanding sugar
Instructions
Pumpkin Pecan Scones
- Cut the butter into small pieces and freeze hard.
- Preheat the oven to 350°F. Line a sheet pan with parchment paper. Set aside. Toast the pecans for 7 to 9 minutes depending on the size. Cool then chop. See my post, Chopping Nuts - A Quicker Way. Reserve 2 tablespoons. Turn the oven off.
- Place the flour, spices, baking powder, baking soda, salt, and brown sugar in the bowl of a food processor. Process briefly to mix.
- Place the frozen butter over the dry ingredients. Process very briefly, leaving some of the butter in larger pieces.
- Add the pumpkin puree, egg, sour cream, and vanilla to the bowl and process with pulses to bring together.
- Add the pecans and process very briefly to mix into a shaggy dough. Do not over mix. The dough will be sticky. Do not add additional flour. That is how it should be,
- Lightly flour a work surface and place the dough on the flour. Knead the dough to form a smooth, round ball. Use a very light touch and do not press hard on the dough. It should come together in 7 or 8 turns.
- Place the dough ball in the center of the circle on the waxed or parchment paper. Press it out evenly to reach the edges of the circle.
- Preheat the oven to 400°F.
- Pick up the paper and place it in a baking sheet. Freeze for 20 to 30 minutes or until the edges are fairly hard. Don't freeze the disc hard.
- Remove from the freezer and place the paper on a flat surface. Cut into 8 triangles. Place them on the parchment line baking sheet.
- Bake for 12 to 15 minutes until they are lightly browned but still a bit soft.
- Cool completely on a rack.
Glazing the Scones
- Combine the reserved 2 tablespoons pecans with the sanding sugar. Set aside.
- Add the orange zest to the powdered sugar in a medium size bowl. Add 2 tablespoons of the orange juice and stir to combine. If the glaze is too thick add a teaspoon of orange juice at a time to thin it.
- Using a large serving spoon, scoop some of the glaze up and place it from the top to the bottom in the center of the cooled scone. Spread it out and let it run down the sides.
- After glazing 2 or 3 scones, sprinkle with the pecan/sugar mix so it adheres to the wet glaze. Let dry.
- The scones can be covered and stored at room temperature for a day or so. They can also be frozen unbaked and baked from the freezer by adding a bit more time or they can be finished, including glazing and finishing. Thaw at room temperature.
Notes
- Some cans of pumpkin puree use a different squash that is very much in color and taste like pumpkin but is actually kobacha also known as Japanese pumpkin. Try to get pure pumpkin puree which is sold by Libby marked 100% Pure Pumpkin. I have found it to the thicker than the kobacha.
- Using the McCormick imitation vanilla is fine here as there are so many spices the pure vanilla is a waste of money.
- Either dark or light brown sugar can be used. Dark brown adds more flavor.
- When you knead the dough a few times to make the smooth ball, do not push hard on it. Keep a light hand and it will not stick to the surface so less flour can be used. Just remember that flour is going into the scone. The dough should remain a bit tacky on the outside.
- 1 large orange will yield enough zest for the glaze.
- The butter should be frozen rock hard so pieces of the butter remain viseable after mixing. I am not of the school that does this by hand.
- Process or mix the dough just until it comes together.
- If cutting into rounds, do not twist the cutter or the scones will not be straight.
- Keep the dough cold as much as possible. This isn't hard because it's so quick to make - especially if a processor is used.
- Since the dough is going to be sticky, shape it into a round, flatten it then freeze it for 30 to 40 minutes until it is throughly cold and beginning to freeze around the edges. Then cut it with a knife for triangles or a cookie cutter for rounds or shapes. Wipe the knife between cuts with a paper towel to keep it clean. No need to rinse - wiping will do. This will make clean cuts for a better looking scone.
- A relatively high oven temperature will allow for the butter pieces to melt quickly providing the steam, along with the baking powder and soda to lift the scones.
Nutrition
Janine says
I made these the other day and my kids' comment was: "You need to quadruple the recipe next time". I think that says enough....
Helen S Fletcher says
Hi Janine - easy enough to do - use the whole can of pumpkin! I love this and that your kids were the ones saying it.
amy rogers says
These are fantastic! I did substitute about 40 g of rye flour for some of the AP. I added the butter to the dry ingredients after combining them and pulsed in food processor, then added wet ingredients(didn't see the butter in the directions)
Helen S Fletcher says
Hi Amy - I see you jumped to the recipe! You are correct I omitted the butter on the recipe card (it's there now) but they are shown in the Steps 5 and 6 on the Step by Step photos. Thank for bringing this to my attention. Glad you liked them. I have to admit I hid the last one so I could eat it!