Sugar-Topped Pumpkin Pecan Scones
These scones have crusty tops and crunch on the inside, with a light pumpkin flavor.
Prep Time
15minutes
Cook Time
15minutes
Prep Time
15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat oven to 425 degrees F.
  2. Whisk together the flour, 1/4 cup of the sugar, the baking powder, cinnamon, and salt. Add in the chopped and lightly roasted pecans and mix to combine them into the other dry ingredients.
  3. In a separate bowl, stir the pumpkin puree and the heavy cream, turning them into a thick liquid. Add that liquid to the dry ingredients and blend them just until they form a sticky dough.
  4. Turn the dough onto a lightly floured surface and with lightly floured hands, form the dough into a circle about 10 inches in diameter. Cut the circle in half, then half again and cut each of the quarters then formed into thirds, so that you have 12 pie-shaped wedges.
  5. Separate the wedges and transfer them onto a large baking sheet lined with parchment or a silicone baking mat.
  6. Brush the scones with the melted butter and sprinkle them with the remaining 2 tablespoons of sugar.
  7. Bake the scones for about 15 minutes, until the tops get crusty and the edges begin to turn slightly brown.
  8. Transfer to a rack.
  9. Serve warm or wrap in foil and store at room temperature. Rewarm before serving if possible.
Recipe Notes

When forming the scones, it’s best to use parchment, waxed paper, or a silicone mat such as a RoulPat because (unlike the countertop), you can get underneath them easily when transferring the scones onto the baking sheet. The best alternative is to use parchment cut to the size of the baking sheet, so you can simply slide it from the countertop to the baking sheet.