Growing up, I only knew of one way to eat pumpkin – in pie. My mom bought the pie once a year from a neighborhood bakery, served it for Thanksgiving dinner, and that was the beginning and end of pumpkin. Little did I know how incredibly versatile and delicious pumpkin can be.
Only a few years ago, I began to experiment. First I cooked pumpkin butter. Not exotic perhaps, but a revelation to me. Then I roasted pumpkin seeds, finding them rather addictive with a sweet and salty coating. My next foray was into the realm of cookies; adding pumpkin to traditional black-and-white cookies for a depth of flavor that is a pleasant surprise to those who know the traditional version with its vanilla cookie base.
Now I’ve ventured into breakfast and brunch territory, using pumpkin puree as a base for scones.
This post is part of Progressive Eats, a group that gets together online monthly to cook together on a theme. If you haven’t guessed already, we’re all about pumpkin this month. The pumpkin recipes at the end of this post, savory as well as sweet, comprise a veritable pumpkin-centered, multi-course banquet.
Anyway, back to Sugar-Topped Pumpkin Pecan Scones.
In my experience, most scone recipes include lots of cold butter cut into the dough. I wondered if there was a way to make a quicker version of a scone, without that cold butter step. In short, the answer is yes. My guide was a Bon Appetit lemon cream scone recipe that calls for brushing melted butter on top of the scones, but does not use any butter in the dough.
Adapting that recipe to include pumpkin puree (and reducing the amount of heavy cream by half) results in a simple scone that breaks apart nicely, is not overly sweet, and has a nice crunch from the sugar topping and the toasted pecans inside. In short, it’s a perfect complement to a simple breakfast or brunch. Of course, it you’re not having a meal, one of these pumpkin scones would also be a delightful snack with a steaming cup of coffee, tea, or cider.
There is no secret to making these scones. The dough is a bit sticky, but well floured hands solve that as you form it into a circle and cut it into pie-shaped wedges. I used white sugar for the topping; for an extra nubby finish, sprinkle it with raw sugar instead.
Scones are always best the day they are baked. But I stored these pumpkin pecan scones in foil, tightly wrapped and re-heated them in the toaster oven and they stayed delicious for several days.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Pumpkin and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. With Autumn’s arrival, it’s the perfect time to start using fall’s harvest in our menus. We have some great ideas this month to use pumpkins in all sorts of dishes, both Savory and Sweet.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
- Pumpkin Cappuccino Soup from The Wimpy Vegetarian
- Pasta with Mascarpone Pumpkin Sauce and Toasted Walnuts from Creative Culinary
- Kaddu Ka Ambal – Sweet and Tart Pumpkin Curry from Spice Roots
- Roasted Pumpkin Herb Focaccia from Pastry Chef Online
- Pumpkin Cream Cheese Brownies from Never Enough Thyme
- Pumpkin Cheesecake w/ Gingersnap Crust from All Roads Lead To The Kitchen
- Pumpkin scones from Mother Would Know
- Caramel Topped Pumpkin Cheesecake from That Skinny Chick Can Bake
- Pumpkin Snickerdoodle Snack Cake from Miss In The Kitchen
- Skinny Pumpkin Chai Latte from Jeanette’s Healthy Living