These scones have just the right balance of pumpkin flavor, sweetness and spice. The chopped pecans add a nice crunch, but can also be substituted for walnuts or almonds. Rather than making a thin glaze, I like to slather these scones with a thick, creamy maple-cream cheese spread.Print
These scones have just the right balance of pumpkin flavor, sweetness and spice. The chopped pecans add a nice crunch, but can also be substituted for walnuts or almonds.
- 3 cup flour
- ½ cup packed light brown sugar, sifted
- 1 tbsp baking powder
- ¾ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg, freshly ground
- ¼ tsp ground ginger
- Pinch ground cloves
- Pinch allspice
- 1 stick cold, unsalted butter, cut into ½ inch cubes
- ½ cup salted, toasted pecans, chopped
- ¾ cup canned pumpkin puree
- ½ cup heavy cream, plus more for brushing
- 2 tbsp molasses
- ½ tsp vanilla extract
- 4 oz cream cheese, softened
- 1 tbsp butter, melted
- ¼ cup powdered sugar
- 2 tbsp maple syrup
- Dash vanilla extract
- Pinch of salt
- 3–5 tbsp heavy cream
- Heat oven & prep pan: Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silpat.
- Combine dry ingredients & butter: In a large bowl or food processor, combine flour, sugar, baking powder, salt and spices. Add butter and pulse in food processor or cut in with two knives until the mixture resembles coarse crumbs. Stir in pecans.
- Add wet to dry: Combine pumpkin, cream, molasses and vanilla in a small bowl. Add wet ingredients into dry ingredients and stir until dough comes together. Add an additional few teaspoons of cream, as needed, if dough appears dry and cracks easily. I prefer a smooth, but slightly tackier dough than traditional for a scone, which results in a more tender and moist finished product.
- Slice dough: Turn out dough onto a lightly floured surface. Form into a ball and flatten into an 8-inch round. Do not overwork the dough. Slice into 8 wedges.
- Bake: Transfer to baking sheet and lightly brush tops with cream. Bake in the upper third of the oven for 18-20 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Allow to cool on wire rack.
- Make spread & serve: Beat together cream cheese and butter using a standing or hand mixer over medium speed. Beat in sugar, maple syrup, vanilla and salt. Mix in cream, 1 tablespoon at a time, until you reach desired consistency. Serve scones with cream cheese spread, and enjoy.
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1 scone with spread
- Calories: 608
- Sugar: 20g
- Sodium: 311mg
- Fat: 38g
- Saturated Fat: 21g
- Carbohydrates: 60g
- Protein: 8g
Keywords: scones, pumpkin, pecan, maple