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Pumpkin Pecan Scones ~ {Eat Seasonal}

pumpkin-pecan-scones-mini-pumpkin

Are you thinking of autumnal flavors like I am?

Pumpkins. Apples. Pears. Warm Chai Lattes.

Don’t lie. I know you are.

With that hint of coolness I’ve been noticing in the air, perhaps it is safe to take that premature foray into Fall foods.  It might help to get some practice in, right?

Luckily, pumpkin comes conveniently pulverized in those small tin cans so, really, you could enjoy these all year round if you wanted.

Pumpkin Pecan Scones

This recipe originally appeared on Chewy Morsels
2 c. flour {I do a combo of all-purpose and whole wheat}
 1/2 c. brown sugar
1/4 t. ginger
1/2 t. nutmeg
1/4 t. allspice
1/2 t. cinnamon
1 t. baking powder
1/4 t. baking soda
1/2 c. butter
1/3 c. buttermilk
1/2 c. pumpkin puree
1 t. vanilla
1/3 c. candied pecans {or plain}, finely chopped
 
Preheat oven to 375 degrees F.
 
Place flour, sugar, spices, baking powder, and baking soda in a large bowl. Cut butter into small pieces and mix with dry ingredients until butter is the size of small peas. 
 
Mix buttermilk, pumpkin and vanilla in a separate cup or bowl. Add to large bowl and mix together by hand just until it comes together. Carefully, mix in pecan pieces.
Flour a clean surface. Pat ball of dough into a round about 1/2 in. thick. Cut into 8 triangles. Place on greased baking sheet. Bake 20 minutes, until browned at edges.

2 Thoughts on “Pumpkin Pecan Scones ~ {Eat Seasonal}

  1. Pingback: Gathering My Thoughts as October Begins | Gardens of Grace

  2. Pingback: Gathering My Thoughts as October 2015 Begins {Throwback Thursday} | This Mom Needs Chocolate

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